Fried Cakes

Ingredients

• Rub to a cream i teacup of sugar
• and i heaping tablespoonful of butter
• 3 eggs, beaten separately
• i coffee cup of sweet milk
• 4 teaspoonfuls of Cameo baking powder
• put into flour, and flour enough to rollout very soft.

Method

1. 1

   Mix all ingredients and fry.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 49. The excerpt below is the record exactly as published.

teaspoonfuls of Cameo baking powder, juice and rind of i lemon. Ice with soft icing and serve with tea or chocolate the day they are made. Mrs. J. H. Long. ALMOND LAYER CAKE. Two cups of pastry flour or i ^ cups of bread flour, 2 teaspoonfuls of Cameo baking powder, i cup of gran- ulated sugar, y^ cup of butter, y^ cup of milk, whites of 3 eggs. Cream butter with hand, slowly, add sugar, then milk, drop by drop, alternating with flour, lastly, the beaten whites of the eggs. Divide mixture into two pans, bake one plain; over the other sprinkle i/^ cup of blanched sliced almonds, dust over with a little pow- dered sugar; allow 12 minutes for baking. Filling: One cup of granulated sugar, i^ cup of water; boil; white of I egg, beaten stiff, beat into mixture, add ^ cup of chopped almonds. Mrs. Standart. CAKE. 139 BREAD CAKE. Take i cup light bread sponge, mix to it i cup of sugar, ^ of buttfer, ^ of sour milk, i^ of flour, 2 eggs, i^ teaspoonful of soda, 2 cups of raisins, spice; let it rise. M. W. S. ALMOND CAKE. Beat to a cream i pound of powdered sugar and i^ pound of butter, add 8 eggs, beaten separately and very light; add to I pound of flour 2 teaspoonfuls of Cameo baking powder. Blanch and beat fine i cup of almonds, with a little rosewater and add a teaspoonful of bitter almonds and i wineglassful of brandy. FIVE CAKE. Cream i cup of butter with 2 of pulverized sugar, add 5 eggs, beaten separately, Yi cup of milk, 3 cups of flour and % teaspoonful soda, dissolved in the milk. Flavor with vanilla. L. W. A. DOUGH CAKE. Four teacups of raised dough, 2 cups sugar, i of butter, 2 of raisins, 4 eggs, spice to taste, i wineglass of brandy. Let it rise in the pans, until light. Bake slowly. Mrs. B. Smith. l/ALEUTINrr VALENTINE & GOMPflNY. VMr n ISHLO Coacb and Car Yarnisbes and Colors. 140 CAKE. COFFEE CAKE. Cream i cup of butter and i of sugar, add i of mo- lasses, I of strong coffee, 2 of raisins, ^^ of milk, i tea- spoonful of soda, I quart of flour. Spices. M. D. E. SILVER CAKE. Cream i cup of butter with i of powdered sugar, add 3 cups of flour, whites of 8 eggs, 2 teaspoonfuls of Cameo baking powder, 24 almonds, blanched and chop- ped. Flavor with extract of bitter almonds. GOLD CAKE. Cream i cup of butter with 2 of sugar, add 4 cups of flour, I of milk, yolks of 8 eggs, i teaspoonful of Cameo baking powder, nutmeg and citron. Miss Mary E. D. ORANGE CAKE. Beat to a cream i/^ cup of butter with 2 of sugar, ^ cup of milk, 2^ of flour, 5 eggs, beaten separately. Bake in layers. Take the white of one of the eggs and beat to a stiff froth, beat in powdered sugar and the juice and grated rind of i orange, until thick enough to spread between the layers. Miss Nellie H. HICKORY NUT CAKE. Cream together ^ cup of butter with i ^ of sugar. CAKE. 141 3/1 cup of milk, 2 of flour, 2 teaspoonfuls of Cameo bak- ing powder, whites of 4 eggs, i cup of hickory nut meats. Miss Susan J. F. CITRON CAKE. Cream 2 cups of butter with 3 of sugar, add i cup milk, 5 of flour, 6 eggs, i teaspoonful of soda, sliced citron. SHURDIE CAKE. Cream i cup of butter with 2 of sugar, add i cup of milk, 2 eggs, and 4 cups of flour, into which sift 2 tea- spoonfuls of Cameo baking powder. Put in i tumbler- ful of nuts and flavor with lemon. Mrs. J. W. Harrison. DOUGHNUTS. Beat together i cup of white sugar, yolks of 3 eggs, I cup of milk, butter the size of an egg, small teaspoon- ful of salt, the beaten whites of the eggs, and 3 tea- spoonfuls of Cameo baking powder sifted into enough flour to roll out soft. Fry in lard and dust with sugar. Mrs. J. H. Rhodes. VOSSES YflLENTlNE & GOMPflNy, Coacb and Car Yarnishes and Colors. 142 CAKE. SUGAR COOKIES. Two cups of sugar, i of butter, 2 eggs, ^ cup of sour milk, level teaspoonful of soda, nutmeg or lemon extract. Mrs. Roosevelt. GINGER COOKIES. Boil up once 2 cups of molasses, ^ of sugar, i of butter, I tablespoonful of ginger and a little cinnamon. When cool add 2 well beaten egg^ and i teaspoonful of soda. Mix rather soft with flour and do not roll very thin. Mrs. Neeld. RAISED CAKE. Two heaping cups of raised bread dough, 2 cups of sugar, I of butter, i of seeded raisins, ^ teaspoonful of soda, lemon extract, cinnamon and nutmeg. Mrs. Neeld. FRIED CAKES. Rub to a cream i teacup of sugar and i heaping tablespoonful of butter, 3 eggs, beaten separately, i coffee cup of sweet milk, 4 teaspoonfuls of Cameo baking pow- der, put into flour, and flour enough to rollout very soft.

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