Dutchess Cake

Ingredients

• half a cup of butter
• one cup of sugar
• one cup of milk
• six eggs
• one teaspoon of baking powder
• one large pint of flour
• one teaspoon of vanilla

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from Cooks in clover (1889), page 42. The excerpt below is the record exactly as published.

one cup of sugar, one cup of flour, one teaspoon of baking powder. When ready to put into the oven, add half a cup of boiling water. Mrs. R. Inglis. Sponge Cake, II. — Six eggs, the w^eight of five unbroken eggs in pulverized sugar, the weight of three eggs in flour-twice sifted, the juice of half a large lemon. Separate the yelks and whites, beat the latter stiff, beat the yelks and sugar until per- fectly smooth and light, add the lemon juice, and a third of the whites : after this, stir in slowly the flour ; while stirring with the right hand, drop the flour gently with the left, little by little; when a third of the flour has been added, stir in another third of the whites, and so on until all is mixed. Do not beat at all, after commencing to put in the flour. Bake immediately, in a moderate oven. Philadelphia. 78 COOKS IN CLOVER. Martha Washington Cake. — This recipe was used' in Gen' I. Washington s family and copied from an old book of Mrs. Washington's. — One and a quarter pounds of white sugar, half a pound of butter, one and three- quarter pounds of flour, six eggs, one pint of sour cream, the grated rind of two lemons and juice of one, one nutmeg and some mace, one pound of raisins, one pound of currants, one and a half pounds of citron. Cream the butter and sugar to- gether, add the yelks of eggs well beaten, then the cream and flour, then the whites beaten to a froth. Have the fruit floured, and stir it in last of all. Bake about two hours. Miss M. F. R. Geo. Washington Cake. — One pound of sugar, one poimd of flour, half a pound of butter, one cup of milk, four eggs, half a nutmeg, one pound of raisins, one pound of currants, half a pound of cit- ron, three teaspoons of baking powder. Mrs. J. H. B. Washington Cake. — One cup of sugar, half a cup of sour milk, two eggs, one teaspoon of saleratus, one and a half cups of flour, and lemon to taste. Alits Katie C. Brinkman. Union Cake.— One pound of sugar, one pound of flour, one scant half pound of butter, one cup of milk, five eggs, two teaspoons of baking powder. Mrs. C. E. D. Angel Food. — The whites of eleven eggs, one and a half tumblers of pulverized sugar, one teaspoon of vanilla flavoring, one tumbler of sifted flour, and one teaspoon of cream-tartar sifted in the flour. Beat the whites to a stiff froth, add the sugar, flour, and vanilla, stirring gently. Do not grease the bak- ing pan. Bake forty minutes, and turn out on a sieve, or something that will allow the air to pass under the cake, while cooling. Mrs. Chas. E. Denholm 79 Angel Cake. — One cup of powdered sugar, one' cnp of flour, one teaspoon of cream -tartar, thei whites of eleven eggs. Sift the flour and cream- ' tartar, beat the eggs to a stiff froth, beat in the' sugar, one teaspoon of vanilla, and the flour, j Bake slowly forty minutes in an ungreased pan. Turn the pan upside down to cool the cake. Miss N. M. Blizard. ) Delicate Cake, I. — One cup of butter, two cups of; sugar, one cup of sweet milk, two cups of flour, half a cup of com starch, two teaspoons of baking powder, and the whites of seven eggs. Flavor to taste. Mrs. Wni. R. Powell. Delicate Cake, II. — Two cups of white sugar, three quarters of a cup of butter, one cup of sweet milk, three cups of flour, the whites of four eggs, two teaspoons of cream-tartar, and one of soda. Mrs. O. IV. Aekirvian. Belle Cake. — One cup of sugar, a third of a cup of butter, half a cup of milk, one and a half cups of flour, the whites of two eggs, two teaspoons of bak- ing powder, and a little salt. Ice, while hot, with the yelks of the eggs and half a cup of powdered sugar, also one teaspoon of ground cinnamon. Mrs. Robt. Bdl. Silver Cake. — Stir to a cream one and a half cups of powdered sugar, and half a cup of butter ; add the whites of three eggs beaten stiff, one tea- spoon of vanilla or rose, one cup of cold water, three cups of flour, and two teaspoons of baking powder. Bake in a tin pan, eight by twelve inches in size, in a moderately hot oven. Frosting: — The whites of two eggs, and one pound of powdered sugar. After you have frosted the cake, mark into squares, and place half of an Eng- lish walnut on each. To be cut as marked, when cold. Mrs. Peter Doremus, 8o COOKS IN CLOVER. Sunshine Cake.— The yelks of eleven eggs, two cups of sugar, one of butter, one of milk, one tea- spoon of cream-tartar, half a teaspoon of soda, and three cups of flour ; flavor to taste. Mrs. M. L. Blizard. \ Piccolomini Cake. — One cup of butter, and three \ cups of sugar rubbed to a cream ; beat five eggs very \ light, and stir them gradually into the butter and ! sugar; then add four cups of flour, one cup of sweet' milk, one teaspoon of cream-tartar in a little warm < w'ater, half a teaspoon of soda, nutmeg, and a wine glass of rose water. Bake in a moderate oven. Mrs. A. E. Deyo. Feather Cake. — One cup of sugar, half a cup of butter, half a cup of sweet milk, two and a half cups of flour, two eggs, two teaspoons of cream- tartar, one teaspoon of saleratus ; flavor with lemon or vanilla. Mrs. /as. Clough. \ Dutchess Cake. — Half a cup of butter, one cup { of sugar, one cup of milk, six eggs, one teaspoon of I baking powder, one large pint of flour

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