Delicate Cake
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Transforms into a christening cake with decoration.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 31. The excerpt below is the record exactly as published.
el- icate" cake is made by creaming together one cupful of butter with two of sugar, then slowly adding one cupful of sweet milk and the whites of eight eggs, beaten to a stiff froth. Fi- nally mix in, with as little stirring as possible, three cupfuls of sifted flour in which has been stirred three teaspoon- fuls of baking-powder. Flavor with one teaspoonful of almond extract. The addition at the last of a cupful of blanched and chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.