Lady Cake
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 20. The excerpt below is the record exactly as published.
one and one-half pounds of butter with one and three- fourth pounds of powdered sugar to cream; add slowly one and one- half pints of egg whites, then two pounds of flour with one-half of a teaspoonful of baking powder; beat the eggs a little first; add one and a half pounds of citron, sliced thin and rolled in flour; almond flavor. Bake at 370 degrees. L,ady Cake. Cream together two pounds of powdered sugar with one and one- half pounds of butter; rub in slowly the whites of eight eggs, then beat the whites of eight more eggs to a froth and add part of it to the above, the rest alternately with two and one-fourth pounds of pastry flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.