Cornstarch Cake

Ingredients

• One paper of oam-starch
• three-quarters of a pound of butter
• one pound of sugar
• six eggs beaten separately
• half a teacup of milk
• half a teaspoon of soda
• a teaspoonful of cream of tartar

Method

1. 1

   Stir the butter and sugar to a cream, beat half the corn-starch in the yolks of eggs and add them, beating well, mix the cream.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 111. The excerpt below is the record exactly as published.

One pound of sugar, the same of flour, and a half a pound of butter, one cup of rich cream, five eggs beaten very light sepa- rately, two teaspoons of cream of tartar, one of soda, and the rind and juice of a large lemon. Stir the butter and sugar to a eream, add the lemon, stir it well in, then add the yolks of the eggs, then the cream, flour (beating each in well), and last the whites of the eggs. Put the cream of tartar dry in the flour, the soda dissolved in a spoonful of hot water, and added last. Bake in one large cake as pound-cake. Lady-cake without Almonds. Three cups of flour, two of sugar, half an one of butter, one of cream or rich milk, the whites only of four eggs, a tea- spoon of cream of tartar dry in the flour, half an one of soda dissolved in the cream, half a pound of citron cut in strips and flavored with extract of bitter almonds. Mix like pound-cake, add the cream last, just before you put in the fruit, and bake quickly. * Clove-eake. Four and a half cups of flour, three and a half of sugar, one of milk, one and a half of butter, four eggs, one tablospoonful 230 COOKERY FROM EXPERIENCE. of oloyes, a tablespoonful of oinnamon, one natmeg grated, a tablespoonful of molasses, a teaspoonfal of soda in the milk. Yon may add fruit if you like, but it is a very nice cake with- out. Mix like pound-cake, and put the soda and niilk in last Bake in a Turk's head or pound-cake pan. « Connecticut Cake. One pound of sugar, one of flour, three-quarters of a pound of butter, five eggs beaten separately, half a cup of sour cream, a small teaspoon of saleratus, the grated rind and juice of a lemon, and one pound of raisins seeded. Mix and bake like pound-cake. * Bnckeye Cake. Three cups of sugar, one oi butter, one of sweet milk, six eggs, a teaspoonful of soda dissolved in the milk, and four cups of flour with two teaspoonsful of cream of tartar sifted in it. Stir the butter and sugar to a cream, add the eggs, beat well, flavor with a little grated lemon-peel, then add the flour, and last tiie milk and soda. Bake in flat tins. * S. E. B/s Cake. Half a pound of butter and three cups of powdered sugar stiiTed to a cream ; add three eggs beaten separately and then together, a tablespoonful of brandy^ a cup of milk, a little cinna- mon, two full cups of flour, and a teaspoonful of saleratus dis- solved in the milk, and last a cupful of currants washed and dried, with a tablespoonful of flour additional stirred through them. Bake in shallow pans. Measure the flour for this cake before it is sifted ; then sifb it. * Com-starch-cake. One paper of oam-starch, three-quarters of a pound of butter, one pound of sugar, six eggs beaten separately, half a teacup of milk, half a teaspoon of soda, a teaspoonful of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.