Cup Cakes No. 1

Ingredients

• % lb. sugar
• % lb. butter
• 8 eggs
• yi pt. milk
• I lb. flour
• ^ oz. baking powder
• Vanilla flavor

Method

1. 1

   Mix all ingredients and bake in greased and dusted cupcake molds.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 41. The excerpt below is the record exactly as published.

vanilla flavor. Beat the sugar and eggs well together; let the cream come near the boiling point and stir it into the eggs; put back on the fire and stir till it thickens; take off at once, flavor and strain and PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 35 fill into the baked bottoms; let cool and serve. To this creme may be added chocolate, or the grated rind of oranges or lemons, nut or browned al- monds, and this would give your Creme au Cbocolat, Creme d'Oranges, Creme de Nois- ettes, etc. The same creme made from wine in- stead of cream, flavored with spice and lemon o.' orange rind makes another variety of Wine Cream Tourtes. Other tourtes of this class are made from fresh fruits, which should be very ripe, such as straw- berries, raspberries and ripe soft peaches. Pre- pare and bake the bottoms same as for the Creme Tourtes. Beat up firm one quart of double cream and put it on a sieve to drain. Sweeten two quarts of crushed fruit and stir it cold till it forms a rich jam. Mix in this two-thirds of the drained cream and fill into the baked bottom. Fill the rest of the whipped cream into a bag and decorate the tourte with it in lattice fashion. Some of these large Tart Cakes can be baked ia sheet form and cut in squares. They may also be baked in the smaller laydr cake tins, but should sell for abetter price to leave a reasonable profit for the maker. They are best suited for a high- class catering trade and for hotels. 289.— QUEEN CAKES. I lb. of sugar i lb. of butter 12 eggs X pt. of cream 1% oz. of cornstarch % oz. baking powder 4 oz. chopped almonds 4 oz. chopped citron Mix like pound cake and add the peel and al- monds. Roll out a thin sheet of paste No. 82; place on a baking sheet; grease high muffin rings and set close together on the paste; fill the rings half with the mixture and bake in medium heat. Ice vanilla. 290.— CUP CAKES No. I. % lb. sugar % lb. butter 8 eggs yi pt. milk I lb. flour ^ oz. baking powder Vanilla flavor 291.— CUP CAKES No. 2. 1% lb. sugar % lb. butter and lard 1 pt milk 8 eggs 2% lbs. of flour ij^ oz. baking powder Extract of lemon 292.— CUP CAKES No. 3. 2 lbs. sugar i lb. butter 10 eggs I qt. milk 4X '^s- flo"' i oz. of soda a ozs. cream of tartar Flavor mace and lemon The New York Pound and Wine cake mixtures may also be used for Cup Cakes. Mix in the same manner and work the mixture a little tough after the flour is added. Bake in greased and dusted cup cake moulds; sprirkle with a few cur- rants or seme chopped almonds and bake in a good heat of 400 to 450 degrees Fahrenheit. Ice and sprinkle with cocoanut, or leave plain. 293.— DROP CAKE No. 1. z}i lb. sugar i lb. butter i}i pt. eggs I qt. milk i oz. of powdered ammonia 3 lbs. of flour The grated rind of two lemons 294.— DROP CAKE No. 2. i}i lb. sugar 10 ozs. of butter 8 eggs I pt, milk 2% lbs. flour ^ oz. ammonia % oz of soda Lemon extract Mix samd as for Cup Cake and drop on greased and dusted pans; sprinkle a few currants on top and bake in a good heat. 295.— HONEY CAKE. Take half New Orleans molasses and half honey and let it come to a boil; skim well, throw a little cold water in it, let it boil up and skim again, then take off the fire. Let ccol till you can hold your hand in it, then work in enough soft flour to make a medium dough. In Germany it is customary to make this dough several months before it is used, because it im- proves with age. Take from this stock dough, and into five pounds of it work one-half ounce of soda, or one- fourth ounce of ammonia dissolved in a little water, and a tablespoonful of mixed spice. Add one-half pound of chopped almonds, one half pound of citron and some lemon extract, and work it all well together. Before baking the whole batch it is best to make a test with one small cake, because the dif- ference in the acidity of the honey and molasses requires this test, to be certain in the result. If the cakes are too light, work more stock dough into it; if too heavy, add more soda or ammonia Make into single cakes; or, roll out a sheet as large as the pan, grease and dust the pan with flour, put on the dough about one-third inch thick and bake in a medium heat. Make a boiled icing like No. 206, very thin, grain it on the side of the pan till it gets white and brush the cake over with it. Let dry and cut the cake in small pieces. Other cakes are made smaller shapes in square and heart forms; also figures of men and animals are cut from the paste, decorated with icing of different colors. Other decorations are executed with blanched almonds and slices of citron, and the cakes are iced with a gloss of gum water while warm. The cheapest grades of these cakes are made from molasses and brown sugar in the same man- ner as given above. 36 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 302— SPICE CAKE No. 2. 3 lbs. crumbs i lb. flour

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