vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Delicate Cake
From The economical cook book, 1905
Serves 12
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 112. The excerpt below is the record exactly as published.
Delicate Cake. One oup of butter, three of sugar, one of cream, and four of flour, the whites of ten eggs beaten to a stiff froth ; flavor with the grated peel of half a lemon, two teaspoonsful of cieam of tartar and one of soda. Stir the butter and sugar to a cream, add the lemon, the whites of the eggs, then the flour with the cream of tartar sifted through it, and last the cream with the soda dissolved in it. Bake in shallow tins or all in one like pound-cake. Hyde Park Cake. Three eggs beaten separately, two cups of sugar, one of sweet milk, one of butter, a teaspoonM of soda, and two of cream of tartar sifted in three cups of flour. Stir the butter and sugar to a cream, add the yolks of the eggs, the peel of a lemon grated, then the flour and whites of the eggs alternately, then the milk with the soda in it. Bake in square tins. * West Philadelphia Cake. One cup of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.