Delicate Cake

Ingredients

• one pound of sugar
• one pound of flour
• a little more than half a pound of butter
• whites of sixteen eggs

Method

1. 1

   Beat butter and sugar to a cream and add flour and eggs alternately until all are used.

2. 2

   Flavor with peach or lemon.

3. 3

   Bake in a moderately quick oven.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 33. The excerpt below is the record exactly as published.

DELICATE CAKE. BY MBS. JOHN SHERMAN. (Wife of Senator from Ohio.) pNE pound of sugar (light weight), one pound of flour (light weight), a little more than half a pound of butter, whites of sixteen eggs beaten to a stiff froth ; beat butter and sugar to a cream and add the flour and eggs alternately until all are used; flavor with peach or lemon. Bake in a moderately quick oven. No baking powder. 172 STATES3IEN'S DISHES; BERWICK SPONGE CAKE. BY MRS. WM. P. FRYE. (Wife of Senator from Maine.) ^IX eggs, beat two minutes ; three cups of sugar, beat five minutes ; two cups of flour, beat one minute ; one cup of cold water, beat one min- ute; two more cups flour, two teaspoonfuls cream tartar in the flour, beat one minute ; one teaspoonful of soda put in the water, one teaspoonful of lemon and salt. Make in ten minutes, if everything is in readiness. tfTslsl^ ^^ /^^-^Cl^O 3 (^T^^*^ AND SOW TO COOK THEM. 173 GINGERBREAD, BY MRS. WM. P. FItYE. (Wife of Senator from Maine.) £EKEE eggs, one cup of molasses, one cup of sour milk, one cup of chopped raisins, one teaspoonful of soda (heaping), two cups of flour, spice to taste. 174 STATESMEN'S DISHES; SPONGE CAKE. BY MRS. JOHN H. REAGAN. (Wife of Senator from Texas.) |AKE the whites of twenty eggs, two gobletfuls of flour, three of pulverized sugar, two tea- spoonfuls of extract of lemon essence, and one of cream of tartar. Sift the flour carefully, mix the sugar, eggs and lemon thoroughly and stir in the flour gradually, taking care not to toughen it by too much beating. The great test is in the baking. The oven should be very hot, and it should be baked but a few minutes, until it is a light brown. AND HOW TO COOK THEM. 178 SPONGE CAKE. BY MRS. GILBERT A. PIERCE. (Wife of Senator from North Dakota.) pNE pound of sugar, one of flour, ten eggs. Stii yolks of eggs and sugar till perfectly light. Beat whites of eggs, and add them with flour after beating togething lightly. Flavor with lemon. Three teaspoonfuls of baking powder will add to its lightness. Bake in a moderate oven. ptLl 4.J.& AJLSisOL/ 176 STATESMEN'S DISHES; SUNSHINE CAKE. BY MBS. GIDEON C. MOODY. (Wife of Senator from South Dakota.) •JAKE the same as angel cake, using one teaspoonful of orange extract instead of vanilla, and adding the well-beaten yolks of six eggs to the beaten whites and sugar before adding the flour. AND HOW TO COOK THEM. 177 MRS. CARLISLE'S CAKE. BY MBS. JOHN G. CARLISLE. (Wife of Representative from Kentucky, and ex-Speaker.) 5>HKEE-FOUBTHS pound of butter washed and creamed ; add one pound of sugar

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