vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gold Cake
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
A white frosting is good with this cake.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 157. The excerpt below is the record exactly as published.
one-fourth of a teaspoonful of soda, and vanilla or almond flavor. Beat the butter to a cream, and gradually beat in the sugar. Add the flavor. Mix the flour, cream of tartar and soda together, and sift. Beat the whites to a stiff froth. Add the corn- starch and milk to the beaten sugar and butter ; then add the whites of the eggs and the flour. Mix quickly and thoroughly. Have the bat- ter in sheets, and about two inches deep. Bake in a moder- ate oven for about half an hour. A chocolate frosting is nice with this cake. [Mrs. L. C. A. Gold Cake. One cupful of sugar, half a cupful of butter, the yolks of three eggs and one whole eggy half a cupful of milk, one- CAKE. 317 fourth of a teaspoonful each of soda and cream of tartar, one and three-fourths cupfuls of flour
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Cook this with the app: pantry check, scaling, and the assistant.