vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Dover-cake
From The economical cook book, 1905
Serves 5
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.
Dover-cake. One pound of flour, one of sugar, half an one of butter, six eggs, a half pint of sour eream, with a teaspoonM of soda. Stir butter and sugar together, add the yolks of the eggs, beat them well in, then stir a tablespoonful of brandy and the third of a nutmeg grated ; then the whites of the eggs alternately with the flour \ beat well, adding the eream as you beat, last the soda in a teaspoonful of hot water. Bake in flat tins or all-in one in a Turk's head. * Peggy's Cake. Three oups of sugar, four of flour, one of butter, one of sweet milk, six eggs, a teaspoonful of cream of tartar in the flour, half a teaspoonful of soda in the milk. Mix like pound-cake, add soda and milk last. Bake in shallow tins or a round pan ; test with a broom splint. When it does not stick, the cake is done Chocolate-cake. One cup of butter, two of sugar, three of flour, four eggs, and a cup three-quarters foil of grated chocolate. Stir the butter and sugar to a cream, add the beaten yolks of the eggs, bea^ well, then the whites beaten to a stiff firoth alternately with the flour ; beat very hard, stir in the chocolate, and bake in one large cake or in square tin pans. Sice-cake. One pound of rice-flour, one of sugar, half a pound of butter
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