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Delicate Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Use either white or chocolate frosting.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 83. The excerpt below is the record exactly as published.
DELICATE CAKE. Mrs. H. Ewing. One pound flour, one pound sugar, haif pound but- ter, whites sixteen eggs. Or. a good one-half pound butter, one pound flour, one pound sugar, one cup sweet milk, whites fourteen eggs, three teaspoons baking powder. Flavor with lemon and vanilla. DELICATE CAKE. Mrs. Wm, McKinley. One cup cornstarch, one cup butter, two cups white sugar, one cup sweet milk, the whites of seven eggs. Rub butter and sugar to a cream, mix one teaspoonful cream tartar with the flour and cornstarch, one-half teaspoonful soda with the sweet milk, add the milk and soda to the sugar and butter, next the flour, then the whites of eggs. Flavor to taste. DELICATE CAKE. Mrs. W. C. Tubbs. One and one-half cup white granulated sugar, one- half cup butter, one cup sweet milk, whites six eggs, two and one-half cups flour, two teaspoons baking powder. Bake in two layers, use either white or cho- colate frosting. DEVIL CAKE. Miss Maude Brunei". Mrs. Chas. H. Cable. Berwick. Two cups sugar (Tight brown or white), one-half cup butter
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