Gentlemen's Favorite

Ingredients

• Seven eggs
• two cups sugar
• one-half cup of butter
• One tablespoonful of water
• two teaspoons, level full, of baking powder
• two cups of flour
• one-half teaspoonful of salt

Method

1. 1

   Bake in jelly cake tins.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 369. The excerpt below is the record exactly as published.

GENTLEMEN'S FAVORITE. Seven eggs, white and yolks beaten separately, two cups sugar and *5ne-half cup of butter, worked to a cream. One tablespoonful of water, two teaspoons, level full, of baking powder, two cups of flour, one-half teaspoonful of salt ; bake in jelly cake tins. Jelly for same — One egg, one cup of sugar, three grated apples without the peelings, one lemon; stir till it thickens. Cool before using. LAYER CAKE. Take the whites of three eggs, two cups of granulated sugar, a half cup of butter, one cup of sweet milk, one teaspoonful of soda, two tea- spoonfuls of cream tartar, three teacups flour. This will make two cakes. Take half, bake it in layers for jelly cake; the other in a common cake tin. Flavor them alike or differently. LEMON JELLY CAKE. Two large eggs, well beaten ; third of a cup of butter, melted ; one cup sugar; half-cup water or milk ; one cup and a half of flour, salt and two teaspoonfuls baking powder. Bake in three jelly tins. When done, take out and spread with the following mixture, already made and cooled: Jelly — Grate the yellow of the rind of one lemon, add the juice ; a great spoonful of water ; half cup sugar ; lump of butter large as a walnut; one egg. Beat all together and let boil up a minute in a small tin. COCOANUT CAKE. Three eggs (the whites of two of them to be used for frosting), two- thirds of a cup of sugar, two-thirds of a cup of sweet milk, one and two- thirds cups of flour, one teaspoonful of cream of tartar and a half tea- spoonful of soda. Bake in thin round tins ; make a frosting of the whites of the two eggs, well beaten, with four dessert-spoonfuls of white sugar ; spread on the top of the cakes and sprinkle the grated cocoanut with the frosting. HOLIDAY CAKE. Two coffee cups of sugar, one teacup of butter ; beat thoroughly to a cream with large spoon. One coffee cup of corn starch, two teacups of LA YER CAKES. 435 sifted flour, two teaspoonfuls of cream tartar, one teaspoonful of soda, one cup of sweet milk, whites of seven eggs beaten very thoroughly with an egg-beater, then any essence you prefer. Stir rapidly and well* Bake it in pans twelve inches long by eight inches wide, and as thick as for a " jelly cake," and lay them on pieces of tin a little larger than pans. Have ready frosting made of one pound of fine sifted treble refined sugar, the whites of five eggs and essence the same as in the cake. Put two layers of cake together with frosting of the same thick- ness between. When cold, trim the edges with a sharp knife (or rather when ready to use it) ; cut it down the center and across three times, making little cakes four inches by three inches. UNION CAKE. Two cups sugar, one-half cup butter, three-fourths cup of sweet milk, three cups flour, whites of six eggs, one-half teaspoonful soda, and one teaspoonful cream of tartar. Custard for the layers : One pint milk, one-half cup of sugar, two eggs, two tablespoonfuls corn starch ; boil until like thick cream and spread between the layers when cool. Flavor to the taste. ALMOND CAKE. Two cups of sugar, one-half cup of butter

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