Egoless Cake

Ingredients

• One and one-half teacups of sugar
• y^, of butter
• i of sour milk
• 3 of sifted flour
• 2 of chopped raisins
• 1 teaspoonful of soda
• Cinnamon to taste
• nutmeg to taste

Method

1. 1

   Mix all ingredients together and bake until done.

As published

This recipe was extracted from Delicate dishes (1896), page 45. The excerpt below is the record exactly as published.

EGOLESS CAKE. One and one-half teacups of sugar, y^, of butter, i of sour milk, 3 of sifted flour, 2 of chopped raisins, 1 teaspoonful of soda. Cinnamon and nutmeg to taste. Mrs. F. Chapman. WALNUT CAKE. Two and one-half cups of flour, i ^ of powdered sugar, % of butter, whites of 6 eggs, frothed, 2 tea- spoonfuls of Cameo baking powder, 5^ cup of milk, i large cup of walnuts. Mrs. F. B. Hooker. CARAMEL CAKE. Boil Yz cake of Baker's chocolate, i cup of sugar, i^ of sweet milk and the yolk of i ^g% until it thickens, IMLEUTINrO YflLENTINB & GOAlPflNy. YMr n ISHLw Coach and Car Varnisbes and Colof s. 128 CAKE. then let it cool. Cream 0 cup of butter with i of sugar, add the yolks of 2 eggs, beaten, i cup of milk, then stir in the above mixture, if cool, then 2^ cups of flour, into which 2 teaspoonfuls of Cameo baking powder have been sifted and i teaspoonful of vanilla. Bake in 4 layers. FILLING. Boil 2 cups of sugar, a small piece of butter and ;/3 cup of milk 4 minutes, then stir constantly until it thickens. Should it thicken too much add a few drops of milk, until it will spread easily. Mrs. George Mehring. NUT CAKE. Beat y^ cup of butter and i^ of sugar to a cream, add y^ cup of milk and 2 of flour, into which has been sifted i^ teaspoonfuls of Cameo baking powder. Flavor and add i tumbler of nut meats. Mrs. a. G. Jones. WHITE FRUIT CAKE. Beat to a cream i cup of butter, add 2 cups of pul- verized sugar; beat well. Sift into 3 cups of flour 2 tea spoonfuls of Cameo baking powder, add to the creamed butter and sugar, alternately, with the beaten whites of 6 eggs. Bake in jelly cake tins and while hot put be- tween the layers the following filling: Chop fine y^ CAKE. 129 pound each of figs, seeded raisins, citron, blanched almonds, and stir them into 3 whites of eggs, well beaten, i teacup of powdered sugar and the juice of i lemon. Ice the whole with i white of egg, well beaten with the juice of ^ a lemon and i cup of powdered sugar. Mrs. D. H. Champlin. ANGEL FOOD FRUIT CAKE. Use any angel food recipe and bake in jelly tins, not greased. Filling: One-fourth pound candied pine- apple and cherries, the pineapple sliced very thin and the cherries halved. Make a boiled icing, flavor with lemon; spread over the cake and lay the fruit upon it. Mrs. Morehouse. WHITE CAKE. Cream i cup of butter with 2 of sugar, add i of milk and I cup of flour, not sifted. Beat the whites of 7 eggs and add ji to the mixture, then i cup of flour with I teaspoonful of Cameo baking powder mixed in it, and another ^ of the egg, then mix in lightly the remainder of the egg and another cup of flour. Flavor and bake in a moderate oven. Mrs. Florence Chapman. ORANGE CAKE. Cream i cup of butter with 2 of sugar. Mix 3 even WALEUTINro VftLENTINB & GOMPflNy, YMr 11 ISHLO Coach and Car Varnishes and Colors. 130 CAKE. teaspoonfuls of Cameo baking powder with 4 scant cups of sifted flour, add i cup of milk and the whites of 8 eggs, stiffly beaten. FILLING. Boil until quite thick the juice of 4 oranges, i^ lemons, 8 egg yolks and 3^ pound of sugar rubbed to- gether. Just before removing from the fire add the whites of 4 eggs, well beaten. Let it cool and spread between the layers. Cover with boiled icing and orna- ment with slices of thinly cut orange. Miss Knapp. BANBURY CAKES. Cut very fine ^ pound fresh candied orange peel, J^ pound candied lemon peel, i pound currants, % ounce cinnamon, 3^ ounce allspice, ^ pound butter, creamed; mix these ingredients well together and keep in glass jar. Make a rich pie crust of i heaping tablespoonful lard, 3 of flour, a teaspoonful salt, blend with ice- water, not too wet; cut from this paste round pieces as large as a saucer, put a large teaspoonful of the above mixture in the middle, fold over and pinch the edges together; turn them over, brush with the whites of eggs and dust fine granulated sugar over them. Bake in moderate oven. Mrs. Ben Williams. CHRISTMAS FRUIT CAKE. One pound butter, i pound sugar, i pound flour, 10 CAKE. 131 common sized eggs or 12 small ones, 2 pounds raisins (stoned), 2 pounds currants, 2 pounds citron (chopped fine), I cup molasses, i large glass of wine (sherry); spices to the taste. Mrs. E. C. Long. BLACKBERRY JAM CAKE. One cup sugar, i j^ cups flour, ^ cup butter, i cup blackberry jam, 3 eggs, i teaspoonful soda mixed in cream, 2 whole nutmegs, cinnamon to taste

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