Cracker Cake - Mrs. Thos. S. Bonneau

Ingredients

• 1/2 cup butter
• 6 eggs
• 1 cup sugar
• 1 cup rolled crackers
• 1 cup grated chocolate
• 1 cup chopped nuts-walnuts and almonds
• 1 teaspoon baking powder
• 1/2 teaspoon each lemon
• 1/2 teaspoon each vanilla
• 1/2 teaspoon each cinnamon
• 1/2 teaspoon each nutmeg

Method

1. 1

   Mix in the usual manner.

2. 2

   Use large cup for measuring.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 67. The excerpt below is the record exactly as published.

CRACKER CAKE — Mrs. Thos. S. Bonneau. % cup butter, 6 eggs, 1 cup sugar, 1 cup rolled crackers, 1 cup grate* chocolate, 1 cup chopped nuts-walnuts and almonds, 1 teaspoon baking- powder, % teaspoon each lemon and vanilla, Yz teaspoon each cinna- mon and nutmeg. Mix in the usual manner. Use large cup for measur-^ ing. CRACKER CAKE— Mrs. Grandjean. 1 cup chopped nuts, 1 cup raisins and citron (together), 1 cup cDoco- late, V2 cup butter, 1 cup rolled crackers, 2 eggs, 1% cups sugar; -fi tablespoons milk, 1 teaspoon baking powder, mix with a little fllmr: 152 CAKES, COOKIES, DOUGHNUTS, ETC. CIDER CAKE— Mrs. Daniel Bradford. 6 cups of flour, 4 cups of sugar, 2 cups of butter, 2 cups of cider, 5 -eggs, 2 teaspoons of soda in the cider, 2 nutmegs, 2 large spoons of •cinnamon, same of cloves; cider added last. MRS. RADER'S POTATO CAKE— Mrs. Anna McMahon, S. F. 1 cup butter, 2 cups sugar, 2 cups flour, % cup milk, % cup choco- late, good measure, 1 cup chopped walnuts, 4 eggs, 1 cup mashed pota- toes, 2 teaspoons baking powder, 1 teaspoon each of cloves, cinnamon -and nutmeg. Bake slowly. Delicious. ANGEL CAKE— Mrs. W. G. Corbaley. Sift 1 cup flour 6 times, then add 1 teaspoon cream of tartar, and •sift 4 times. Sift l^, cups granulated sugar six times. Beat the whites of 12 eggs very stiff; add 1 teaspoon vanilla, and gently stir into the flour and sugar. Pour into a perfectly dry, ungreased pan with a fun- nel. Bake 45 minutes in a moderate oven; on taking from the oven turn the pan upside down, putting 2 sticks under the edge of each side t)f the pan to permit circulation of air. When cold remove from the pan. CHOCOLATE ANGEL CAKE— Louise Meissner. % lb. butter, % lb. sugar, 8 eggs, Vi ^- chocolate, 1 teaspoon vanilla, % ll). flour, 1 teaspoon baking powder. Cream the butter, acid the Bugar slowly then the yolks of the eggs, vanilla, chocolate (melted) then the flour, beat these for % of an hour, then add baking powder -and the whites of 6 eggs. Bake in slow oven one hour. SUNSHINE CAKE— Mrs. Wm. M. Harris. Whites of 7 eggs, yolks of 5 eggs, 1% cups granulated sugar, 1 cup flour, % (good) teaspoon cream tartar, 1 teaspoon vanilla. Sift both flour and sugar three times, measure out necessary amount, and set aside. Beat yolks very hard and add sugar stirring with a spoon until like creamed butter. Add pinch of salt to whites of eggs before beat- ing, and when beaten to a foam add cream tartar, and continue beating until very stiff. Add two together, also mix in flour quicikly and light- ly. Bake in a slow oven 30 to 40 minutes. Use tube pan without but- tering it. TEA CAKE— Miss H. Pregge. V2 cup butter

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