Graham Cake
From The Pattern cook-book, 1890
Serves 2
Recipe appears to be incomplete.
Presented as published in 1890. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 230. The excerpt below is the record exactly as published.
ree table-spoonfuls of melted butter. Place the melted butter and the sugar together, and stir well ; then add the beaten ^g% and the milk. Sift the baking-powder and flour together, and add them, beating vigorously. When all is smooth, add the cocoa- nut, and bake in one loaf for half an hour in a rather quick oven. PLAIN LOAF CAKE. One cupful of sugar. One-half cupful of butter. One-half cupful of milk. One and a-half cupful of flour. Two eggs. One tea-spoonful of baking-powder. One tea-spoonful of lemon or vanilla extract. Cream the butter and the sugar together by stirring well ; and add the milk, then the flavoring, and then the flour, into which the baking-powder has been stirred ; lastly add the eggs, well beaten. This cake requires little handling. Do not beat it any longer than is just necessary to blend the ingredients smoothly together. Bake for three-quarters of an hour. This is a very reli- able recipe and makes a delicious cake with very little labor. CAKE. QUICK LOAF CAKE. 529 One cupful of sugar. One table-spoonful of wine. One cupful of milk. One tea-spoonful of baking-pow- One-third of a cupful of melted der. butter. One and a-half tea-spoonful of Two cupfuls of flour. mace or nutmeg. One cupful of raisins. One tea-spoonful of bitter al- One egg (yolk only). mond extract. Place the ingredients together in the order of the pre- ceding- recipe, and bake for three-quarters of an hour. This cake is most delicious when fresh, but it soon becomes stale and dry. As this recipe makes but one loaf, however, the cake is not very likely to become stale. CREAM LOAF CAKE. One cupful of sweet cream. Two cupfuls of sugar. Three cupfuls of flour. Four eggs. Two and a-half tea-spoonfuls of baking-powder. One lemon (grated peel). Beat the whites and yolks of the eggs separately, and add the sugar to the yolks, stirring well ; then put in the cream, the grated lemon-peel, the flour with the baking- powder stirred into it, and lastly the beaten whites of the eggs. Bake for forty minutes in a rather quick oven. GRAHAM CAKE. One cupful of brown sugar. Four table-spoonfuls of melted One cupful of sour milk. butter. One cupful of raisins. One tea-spoonful of soda
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