Economy Cake

Ingredients

• 1 teaspoonful Instant Postum
• 2 eggs
• 2 level tablespoonfuls butter
• 14 cups pastry flour
• cup sugar
• $ cup cold water
• 2 level teaspoonfuls baking powder

Method

1. 1

   Dissolve the Instant Postum in one tablespoonful boiling water; let cool.

2. 2

   Cream the sugar and butter, add the egg yolks and beat well, add the liquid and flour with which has been sifted the baking powder; then fold in the stiffly beaten egg whites.

Nutrition per serving

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 6. The excerpt below is the record exactly as published.

Economy Cake I teaspoonful Instant Postum 2 eggs 2 level tablespoonfuls butter 14 cups pastry flour 2 level teaspoonfuls baking- —sI_ cup sugar powder Sop - - $ cup cold water ‘Dissolve the Instant Postum in one tablespoonful boiling water ; let cool. Cream the sugar and butter, add the egg yolks and beat well, add the liquid and flour with which has been sifted the baking-powder ; then fold :n the stiffly beaten egg whites. Postum Icing for Cakes I cup sugar _ white of I egg 2 level teaspoonfuls Instant + cup boiling water Postum ‘Dissolve Postum in boiling water, add sugar and boil untilit ‘‘ threads.’ Pour on to well beaten egg white, slowly beating all the while. Spread on cake while | ; : | warm. -Post’s Bran Bread | Tepe. _ 1 teaspoonful bi-carbonate of soda 1 cup brown sugar 14 cups Post’s Bran Flakes ~ i cup sour milk — 1 teaspoonful salt 1% cups flour I cup raisins Instead of sour milk and bi-carbonate of soda, 1 cup of sweet milk and 6 teaspoontuls baking powder may be used. Beat the egg, stir in.sugar and add the liquid, mix all well. Sift the flour and bi-carbonate of soda, then add Bran and raisins. Let rise 20 minutes and bake in a moderate oven. _ Post Toasties Wafers % cup finely crushed Post Toasties 2 cups white flour di Yoke % cup cream 2 tablespoonfuls sugar — 4 tablespoonful salt Combine the dry ingredients, then moisten with the cream to form stiff dough. Knead five minutes, roll thin, cut into desired shapes and bake in moderate oven until crisp. 21 Grape-Nuts Cookies 1 cup Grape-Nuts 3 level tablespoonfuls sour I cup sugar milk 4 cup butter 1 level teaspoonful soda 3 cups flour 4 level teaspoonful grated I egg nutmeg Cream butter and sugar, add egg, milk, Grape-Nuts, -and beat thoroughly. Add flour, nutmeg and soda dissolved in one tablespoonful hot water. Roll thin and bake on an oiled tin in a moderate oven. Grape-Nuts Gems + cup Grape-Nuts 1} cups cream 2 cups flour 3 level teaspoonfuls baking 2 eggs powder on 4 teaspoonful salt Mix and sift flour, salt and baking powder four times, add the Grape-Nuts. Separate the whites and yolks of the eggs. Beat the yolks and add with the cream to the flour slowly. Beat the whites and fold into the batter. Bake in oiled gem pans twenty to twenty- five minutes. Grape-Nuts Drop Cakes 4 cup Grape-Nuts I egg A 3 level tablespoonfuls sugar 4 cup flour : 1 level tablespoonful butter . 2 level teaspoonfuls 2 level tablespooufuls water baking- “powder 1 level teaspoonful vanilla Cream butter and sugar, add water and yolk of large egg. Sift together the flour and baking-powder ; then add to the mixture. Flavor, add the white of. an egg beaten to a stiff froth and the Grape-Nuts. Drop by spoonfuls on an unbuttered tin, one-half inch apart ; sprinkle with a little sugar and Grape- Nuts and bake in a rather slow oven. Flour the tin slightly before dropping on the mixture. Appetizing Bran Cookies 4 cup butter or other fat } teaspoon clove 4 cup sugar Pug eae 4 teaspoon allspice # cup flour 4% cup raisins I teaspoon baking powder + cup walnut meats + teaspoon salt . cup Post’s Flakes 4 teaspoon cinnamon + cup milk if : Cream butter and sugar. Add “beaten egg. Mix if ox well. Sift flour, baking powder, salt and spices together. Add to egg mixture, together with raisins, nuts, Post’s Flakes and milk. Mix. Drop from teaspoon on greased tins and bake in moderate oven. g This makes 36 cookies, = 22 2 eggs 3 tablespoons sugar 2 cup flour 4 tablespoon salt 14 teaspoons baking 14 cups Post’s Flakes powder 2 teaspoons butter # cup milk or other fat : Beat eggs and add sugar. Sift flour, baking powder and salt together and add Post’s Flakes. Add to egg mixture alternately with milk. Mix well. Add melted butter. Putin greased muffin pans and bake in hot oven about 25 minutes. This makes g to 12 muffins. Post Toasties Macaroons i cup desiccated cocanut Pinchofsalt | I cup sugar Whites of two eggs 2 cups Post Toasties =. __ beaten stiff Mix all together thoroughly, drop by spoonfuls on a greased pan and bake in a moderate oven. Bran Macaroons I egg I cup Post’s Flakes 4 cup sugar -}$ teaspoon almond extract $+ teaspoon salt % teaspoon lemon extract Beat egg until light and stir in gradually the ingredients in the order given. Drop mixture in teaspoonfuls on a greased baking sheet and bake in a slow oven, until delicately browned. This makes a dozen macaroons. Serve for afternoon tea, with punch in the evening or with dessert. Grape-Nuts Macaroon: 4 cup Grape-Nuts 1 level tablespoonful sugar white of 1 egg 1 level table paontul ground walnuts — To the stiffly-beaten egg white add the sugar, Grape- Nuts and ground walnuts. Drop by spoonfuls on a butterec ed tin and bake five minutes. Grape-Nuts Pie with Grape-Nuts Crust t level tablespoonfui Grape- i cup milk Nuts I egg + cup sugar } level teaspoonful 1 level tablespoonful flour nutmeg $ level teaspoonful allspice or cinnamon m To the sugar add the flour and spices and mix thoroughly, add Grape-Nuts, beaten egg and hot milk, stinging © continuously. Cook until thick and creamy and pour into crust. ne Bake in quick oven until crust is WS set and pie nicely browned. Just before serving cover with whipped cream, or a meringue may be used. 23 CARDIGAN PRESS LTD, LEEDS. Grape-Nuts ice Cream (No. 1) 1 cup Grape-Nuts I level teaspoonful almond I quart rich cream extract 4 level tablespoonfuls t level teaspoonful vanilla sugar extract Scald 1 pint of the cream in a double boiler, and to this add, while hot, the Grape-Nuts and sugar. Stir well, and when cool add the remaining cream and flavourings. Turn into a freezer and proceed as for ice-cream. A tablespoonful of sherry may take the | place of the extracts, if desired. Grape-Nuts Ice Cream (No. 2) Prepare vanilla ice-cream in usual way. Just before the cream congeals in freezing, add dry Grape-Nuts in the proportion of one cupful to one gallon of ice- cream. This will retain the crispness of the granules and they will give the cream a highly palatable, nut- like flavour. instant Postum ice Cream _ Prepare ingredients according to your favourite recipe, using only Instant Postum asa flavouring; for each quart of ice-cream, add 2 level teaspoonfuls of Instant ~ Postum dissolved in 2 tablespoonfuls of boiling water. Instant Postum Flavouring Spice Cake :—Dissolve 1 level tablespoonful Instant ~ Postum in 2 tablespoonfuls boiling water and add to any spice ease. Improves colour and flavour. ; Pe * instant Postum Used as Flavouring Brown gravies of any kind: Dissolve 1 teaspoonful Instant Postum

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