Delicate Cake
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 191. The excerpt below is the record exactly as published.
Delicate Oake Cream one cup of butter and two cups of granulated sugar, and stir in one cup of sweet milk and the whites of six eggs beaten to a stiff f roth. Sift three cups of flour and two table- 848 MB8. 8EELT"a COOK BOOK spoonfols of baking powder together. Stir into the mixtare. Pour into two long tins, well buttered, and bake in a modeiate oven. DonffhnntB Wann two qnarts of milk and stir in enoagh sifted floor to make a soft batter, add half of a compressed yeast-cake dia- solved in half a cup of water. Set in a warm place where the batter will rise. When light, mix with one-quarter of a tea- spoonful of soda dissolved in a little water, a scant half cup of lard, one cup and a half of granulated sugar, two eggs, a little grated nutmeg, ground cinnamon, and salt. Then add enough sifted flour so the mixture oan be rolled and handled. Cut the desìred shape and let them stand awhile to rìse. Drop them in hot lard and f ry until a nice brown. Sprinkle with sifted sugar. Fiff Oake Cream one cup of butter and two cups of brown sugar. Mix thoroughly, and add f our beaten eggs, one teaspoonful of ground cinnamon, one-half teaspoonful of ground cloves, one cup of water, and three cups of flour sifted with two teaspoon- fuls of baking powder
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