Duplex Charlotte

Ingredients

• Cream two-thirds of a pint sugar
• gill butter
• four eggs
• half pint double cream
• pint flour
• teaspoon baking powder
• two-thirds pint arrow-root

Method

1. 1

   Cream the sugar and butter, add the eggs, cream, flour, and baking powder.

2. 2

   Bake in jelly pans.

3. 3

   Prepare custard with corn-starch and milk, adding chocolate, almond paste, or glaced fruit as desired.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 56. The excerpt below is the record exactly as published.

half pint ouble cream, tablespoon rose water, juice and grated nnd of lemon. 72 CAKE MAKING. White Cake — Cream one and a third pints sugar and half pint butter, add half pint milk and well frothed whites of eight eggs, quart flour mixed with one-third pint corn starch and three tea- spoons baking powder, and last the juice and grated rind of two small lemons. Bake in a quick oven. For a White Fruit Cake^ omit corn starch and add to above half pound each raisins, figs, dates and blanched almonds, chopped and flavored and half pouna finely-sliced citron. Either of the above make delicious layer cakes, putting together with French icing. Yellow Cake^ — Cream pint pulverized sugar and gill butter, add well beaten yolks of eight eggs, half nutmeg, grated, half pint sour cream with level teaspoon soda dissolved in it, and three- quarters of a quart flour with teaspoon of cream tartar sifted with it. This is the old-time Gold Cake^ and using whites of eggs in- stead of yolks and half teaspoon each of lemon and almond ex- tract in place of nutmeg makes a Silver Cake, Yule Cake. — Cream two and one-half cups butter and three cups sugar ; add ten beaten eggs, four cups flour with two teaspoons bak- ing powder, four cups currants, two-thirds cup chopped citron, one teaspoon grated nutmeg, and quarter teaspoon powdered cloves. Bake in a well-greased, paper-lined tin, in a moderate oven two and one-half hours ; or bake in patty pans and frost with chocolate icing. Zephyr Cahe. — Wash the salt out of nearly a quarter pound but- ter ; add a quarter pound powdered sugar and tjiree well-beaten egg» a teaspoon rose water, and sifted flour enough to make a thin batter ; stir with a wooden spoon till batter is perfectly smooth and so light that it will break when it falls against the side of the mixing croclc ; fill well-buttered patty pans nearly half full with batter, and bake. Duplex Charlotte.-^reB.m two-thirds of a pint sugar,and gill but- ter, ada four eggs, yolks and whites beaten separately, half pint double oream, pint flour, teaspoon baking powder and two-thirds pint ar- row-root

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