Cream Almond Cake

Ingredients

• I cup of butter
• 2 cups cf rdgar
• i cup of milk
• i cup of cornstarch
• 2 cups of flour
• 2 level teaspoons of B. Powder
• 5 eggs
• j.4 teaspoon ful of almond extract

Method

1. 1

   Cream the butter, add sugar gradually, then almond extract.

2. 2

   Mix and sift flour, cornstarch, and baking powder, and add alternately with milk.

3. 3

   Beat egg whites until stiff and add.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 12. The excerpt below is the record exactly as published.

2 cups of flour, I small teaspoon of soda. Beat sugar and ivutter 10 cream, then add voIks of ^z^'^^ ^^^^^^ -^^- I then flour, then whites of eggs, then soda. Possibly add a little more flour. Miss Glara W^^lett. 719 Lewis vStr. Baked Rice or Hominy Mix with cold boiled rice or hominy a beaten q^^, a little milk and butter & season, put into a baice-pan and brown in the oven. May be served as a vegetable. Mr J. C. Walter. 1430 S 5 th. Str. Try G"^' B^ee V/itb an Q^der for CiVRDS. .i3 Ivdiou Sponge Cake 3 eggo, T cup of sugar, i large tablespoonful of but- ter, 2 teaspoonsful of B. Powder, icup of flour, i table- .spoonfi-J of milk, bake in layers. Filling: — i ciip of cold water, t ecrg^ i cup of sug^ar, the juice and grated 1 ind of one lemon, i large tablet^poon of corn-starcli. Cook this in a dish of hot water till it becomes thick. Miss /-^maiida hi^y^"^- 1329 K ej) 111. vStr. Peach Cake Bake 3 sheets of spongecake, same as for jellv cake, cut peaches in thin slices, prepare cream b}^ sweeting and whipping it, flavor with vanilla. Put layers of peaches between the caKes, and pour the cream over eachlayei. Miss ftmanda Hty^r. 13 K) N 9 th. Str. Satisfactory' Cake Beat I }4 cups of sugar, pinch of salt, and voIks of 3 egfgs togetlicr, add the well beaten whites of 3 eggs, and half cup of cream, and half teaspconful of vanilla to this add 2 teacupsful of flour into which has been sifted 1 tsaspoonful of B. Powder, when baxed pour over it a frosting made a^ follows;, i cup of sugar, 2 teaspoonful of cold water letting conie to just a boil, llieii pour it into the well ])catcn ^\•hites of one egg, bj.il aUogetiier. Miss M'^T^^-'i'^'^t Gushing. 1205 Agency Ave. SpOiigc Cuke 39 2 Clips oi sugar, 4 eggs beat thorougiily, i teacup of flour, I tabiespoonful of B. Powder, flavor with one tca^|:'ici:ful of vanilla. Miss IjUln Qhnss, 12 Id N 7 til. Sir. IvcaiOii b^jUeJ Cake ]:4 cup of butter, 1 >2 cups of sugar, -A cup of milk -; eggs, 2 j4- cup^ of flour, 2 level teaspoons of B. Pow- der. Cream the b^utter, add gradudlly the, sugar, eggs., yolKs well beaten, and the milk Mix and sift the flour '.!id B. Powder and add, then the eggs whites beaten nntil stiff. Bake in layers, andput together with lemon filling. IMiss l_^illian Rodin. igoi Herchler Str; Chocolate Caramels 3 pounds of brown sugar, half pound of butter^ half pound of chocolate scraped fine, one pint of cream or r.iilK, melt •dl these together with care, and boil 20 miAutes or half hiour stirring constantly, just before taking off of the fire flavor with vanilla, and add a small cup of granulated sngar, pour in a buttered tin a:id partly cool, marK in pieces about i inch square. Miss K^-^^ Robinson. 607 Gertrude Str. "' ^W^"^ GALLING =^ X =^= GRR DS ^ U. S* GQ. 1913 Milicv str. BML!l!JSTO?J lA Orders will ])c promptly attended to. Crus Brce. Mgr. jo Eiiglisli Pan cakes T pint of mi:K. i tablespoonhil of sugar, t cupful of flour, I teaspoonful of B. Powder, i cupful of cream l)inch of salt, sift flour, salt, and powder together, add to it eggs beaten with sugar and diluted with milk and cream, mix into batter, have small roinid frj'ing pan melt a little butter in it, pour about half a cupful bat- ter in it, turn pan around that batter ma}' reach other side, butter each and roll it up and sprinkle with pow- dered sugar. Miss flmelia S^^i^<^^"^^"- 1434 vS 5 th. Str. White Cream Cake Stir t<:)getlier 2 cupsful of white sugar, 2tablespoon- ful of butter, i teacupful of sour cream, i teaspoonful of soda, when these are well mixed stir in 3 teacups of flour. Last of all add the well beaten whites of 8 eggs, baKe in shallow baxing pans, in a moderate oven. Miss Tille Hetz, 611 vS 9 th. vStr. Ricli Bride Cake Take 4 pounds of .-lifted flour, 4 pounds of sweet fresh butter beaten to a cream, and 2 pounds of white powdered suirar. taxe 6 eggs for each pound of flour, I ounce of ground mace or nutmeg, and a tablespoon- ful of lemon extract, or orange flavor water. Mi"^ St"nip- 1435 Thul Str. spiced Ginger Bread 4^ I cup eacii, sugar, butter, and molasses, 3 eggs, 3 cnps of flour, I teaspoon of soda disolved in a cup of sour cream, half of a nutmeg, teaspoon of cloves, tablespoon ol ginger, exira good. Miss h^tlie Link. 1216 Patterson Str. Gooseberry Pie TaEe cither green or not to ripe gooseberries, put in .SHUcepan with enough Wdter to prevent burning, and J-.t-^jw slowly until the}- breai:, stirring often, sweeten "^^-ell and set away to cool, when cold, pour in piepan lined with past^. Kat cold but fresh, with powdered rno-a - lifted over top, or use the ripe berries without f'rst cooking (as in b^rrypie). Some also add a pinch of silt. Miss ["iattie L^ii^- 1216 Patterson Str. Cream Almrrd Ccke I cup of butter, 2 cups cf rdgar, i eup cf milk, i cup of cornstarch, 2 cups of flour, 2 level teaspoons of B. Powder, 5 eggs, j.4 teaspoon ful of almond extract

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