Drop Cakes

Ingredients

• One cupful of brown sugar
• Three cupfuls of flour
• Three-quarters cupful of butter
• Two tea-spoonfuls of soda
• One cupful of sour milk
• One tea-spoonful of cloves
• Three-quarters cupful of molasses
• One tea-spoonful of cinnamon
• Two eggs

Method

1. 1

   Warm the molasses, dissolve the soda in the milk, and add it to the molasses.

2. 2

   Rub the butter and sugar to a cream, and add the beaten eggs, and then the molasses mixture.

3. 3

   Sift the spice with the flour, and stir the latter in; then beat until all is smooth.

4. 4

   Drop by spoonfuls on a buttered baking-tin, or bake in gem-pans or patty-pans, oiling well in any case.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 231. The excerpt below is the record exactly as published.

DROP CAKES. One cupful of brown sugar. Three cupfuls of flour. Three-quarters cupful of butter. Two tea-spoonfuls of soda. One cupful of sour milk. One tea-spoonful of cloves. Three-quarters cupful of mo- One tea-spoonful of cinnamon, lasses. Two eggs. Warm the molasses, dissolve the soda in the milk, and add it to the molasses. Rub the butter and sugar to a cream, and add the beaten eggs, and then the molasses mixture. Sift the spice with the flour, and stir the latter in ; then beat until all is smooth. Drop by spoonfuls on a buttered baking-tin, or bake in gem-pans or patty-pans, oiling well in any case. ROLLED JELLY CAKE. Two eggs. One cupful of sugar. One and a-half cupful of flour. Three table-spoonfuls of milk. One-half tea-spoonful of salt. Two tea-spoonfuls of baking-powder. Mix together the sugar and the yolks of the eggs, beat- ing well, then add the milk and salt, and the flour, into which has been stirred the baking-powder. Lastly stir in the beaten whites of the eggs. Butter a dripping or cookie pan, turn in the batter, and bake quickly in a quick oven. When the cake is done, turn it bottom up on a baking-board; spread the cake with jelly, roll it up, and wrap a cloth or towel about it to keep it in shape until cooled. Cut from the end of the roll when 533 CAKE. SPONGE JELLY ROLL. Three eggs. One coffee-cupful of sugar. One coffee-cupful of flour. Two tea-spoonfuls of lemon extract. One-half tea-spoonful of salt. Two table-spoonfuls of water. Put the ingredients together the same as in the preced- ing recipe, and roll up as directed. This makes a larger cake than the last mentioned. MARBLE CAKE. One cupful of sugar. One-half cupful of butter. Rub these to a cream, divide the cream into two por- tions, and use one portion for the dark and the other portion for the light part of the cake. THE DARK PART. One-quarter cupful of molasses

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