Jenny Lind Cake

Ingredients

• one tablespoonful of butter
• one cupful of sugar
• one egg
• one cupful of milk
• one pint of flour
• two teaspoonfuls of baking-powder
• one teaspoonful of either lemon or vanilla

Method

1. 1

   Mix butter and sugar, add beaten egg, then alternate adding milk and flour with baking powder.

2. 2

   Mix thoroughly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 62. The excerpt below is the record exactly as published.

ne table-spoonful of butter and one table- spoonful of cottolene, two teaspoonfuls of baking-powder. Sift the salt with the flour and baking-powder, chop in the shortening, add the milk and the beaten eggs, and mix quickly to a light dough. Roll out two sheets to fit a baking-pan, making one sheet quarter of an inch, the other half an inch thick. Lay the thinner in the greased pan, spread the berries thick- ly over it, sprinkle with sugar, and lay on the upper crust. Bake about twenty minutes. Jelly Cake. — Cream thoroughly one teacupful of butter, two and a half cupfuls of white sugar ; add the yolks of three eggs, well beaten ; one teacupful of milk, two teaspoonfuls of baking-powder, four cupfuls of flour ; add the beaten whites, and flour al- ternately ; bake in jelly-tins in a quick oven. When nearly or quite cold spread jelly over the top of one cake, place another cake over it, jelly on this, until the cakes are all arranged. The top cake should not have jelly on it, but icing. Jenny Lind Cake. — One table- spoonful of butter, one cupful of sugar, one egg, one cupful of milk, one pint of flour, two teaspoonfuls of baking- powder, and one teaspoonful of either lemon or vanilla

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