Cup Cake

Ingredients

• Four cups of sugar
• 6 cups of flour
• 2 cups of butter
• 2 cups of milk
• 6 eggs
• 3 teaspoons of powder
• 2 teaspoons of Sauer's vanilla or lemon extract

Method

1. 1

   Bake in 2 large moulds, cups or layers.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 28. The excerpt below is the record exactly as published.

cup cake, roll and cut with a dough-nut cutter. Fry in boiling lard, and while hot sprinkle with powdered sugar and cinnamon. 90 TESTED VIRGINIA RECIPES. Crullers. Two cups of cugar, 2 tablespoons of butter, 2 cups of cream or milk, 4 eggs, 6 cups of flour (sifted), with 4 teaspoons of powders, 2 teaspoons of salt. Drop from the spoon into the boiling lard, and lift out when they are a golden brown. Dust with sugar while hot. This makes a very light cake, and is im- proved by adding a little cinnamon to the batter. Crullers. Four eggs, 3 cups rf sugar, butter the size of an egg, i tea- spoon of soda, I tablespoon of vinegar, i cup of milk, i teaspoon of salt, grated rind of i orange, 2 teaspoons of Sauer's vanilla, I teaspoon of cinnamon. Dissolve soda in the vinegar, and mix other ingredients with enough flour to form a soft dough. Divide in three parts and roll one part at a time. Cut in cakes and fry in boiling lard. Sift powdered sugar over them while hot. Vanilla Snaps. One cup of butter, J^ cup of sugar, 2 eggs, 3 teaspoons of baking powder, 2 large teaspoons of milk and 3 teaspoons of Sauer's vanilla. Flour to make a stiff dough. Mix as for tea cakes, roll thin, and sprinkle with sugar, and bake. Christmas Stars. One pound of powdered sugar, i pound of almonds, whites of 6 eggs, I teaspoon of cinnamon, the grated rind of i lemon. Wash the almonds and wi e them dry. Grind in an almond mill (do not pound, as it makes them too much of a paste). Beat the whites to a stiff froth, add sugar, lemon rind and cinnamon; stir for 15 minutes. Take out i cupful, and into the rest stir the almonds. Flour the board well and turn the CAKES. 91 mixture on it, roll out lightly and cut in stars. Put a small quantity of the plain mixture on each one, and bake in a mod- erate oven. Kisses. One pound of pulverized sugar, whites of 6 eggs, i teaspoon of cream tartar, i teaspoon Sauer's vanilla, >^ pound nuts. Beat y2 an hour. Break the eggs and beat the sugar in, without frothing the eggs first. When the eggs and sugar have been beaten for 15 minutes, add the cream of tartar and beat for another 15 minutes. Add nuts — pecans are best — and drop a tablespoqnful on greased tins, and bake in a moderate oven. Creole Kissss. To the white of every ^%% add 2 tablespoons of pulverized sugar, and to every 5 whites allow i pint of chopped nuts. Vanilla to taste. Don't beat the eggs, but drop the whites in a bowl and add the sugar. Beat until thick, add the nuts and seasoning, and bake on greased tins. LARGE CAKES. Cup Cake. Four cups of sugar, 6 cups of flour, 2 cups of butter, 2 cups of milk, 6 eggs, 3 teaspoons of powder, 2 teaspoons of Sauer's vanilla or lemon extract

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