Lady Cake

Ingredients

• the whites of sixteen eggs
• Y. of sifted flour
• Yz lb. and 2 ozs. of fresh butter
• i lb. of powdered sugar
• 3 ozs. of shelled bitter almonds
• two wineglassfuls of rose-water

Method

1. 1

   Blanch almonds, pound with rose-water.

2. 2

   Cream butter and sugar, beat in egg whites alternately with flour.

3. 3

   Bake in a well-buttered tin pan.

As published

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

Lady Cake Huckleberry Cake. — One quart of huckleberries, ripe and fresh, three cupfuls of flour, four eggs, two tea- spoonfuls of baking-powder, one cup- ful of butter, one cupful of milk, one scant teaspoonful each of cinnamon and grated nutmeg. Add the beaten yolks of the eggs to the creamed butter and sugar. Stir in the milk, the flour, spice, and the whipped whites. Dredge the berries, stir them in lightly the last of all, and bake in a loaf or in muffin-pans. Do not eat this until twenty-four hours after baking, if you wish to find it at its best. Huckleberry Short Cake. — One quart of huckleberries, four cupfuls of flour, two cupfuls of milk, two eggs, two table - spoonfuls of butter, or one 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. Mix butter and sugar and add well -beaten egg, and beat all together thoroughly; add part of the milk, then part of the flour, then the remaining quantities of the milk, then flour with the baking- powder, then the flavoring. Jumbles. — One quart of flour, one pint of granulated sugar, a teacupful of butter, four eggs, one wineglassful of wine, a teaspoonful of mace. Roll out thin on a bread-board, wet with egg, dust with sugar, and bake in an oven well heated, but be careful not to let the cakes burn. They must be cut out in small shapes, such as rings, hearts, etc. Put away in a tin canis- ter; they will keep fresh quite a while. Cinnamon or vanilla may be sub- stituted for the mace. Jumbles, Cocoanut. — One and a half pounds of grated cocoa-nut, the same quantity of sugar, and Yz lb. of butter ; cream well together the butter and sugar, then add the cocoa- nut, a little wine, and six eggs, leaving out the yolks of three. Kisses. — Beat the whites of three eggs until they are stiff; then sift over the eggs three-quarters of a cupful of powdered sugar. Mix the sugar in lightly with a knife. Cover a board with paper, drop the mixt- ure on it by spoonfuls, and place in a moderate oven, leaving the door open for thirty or forty minutes, then close the door for a few minutes to let them color. Stick two together with a little jelly or jam between them. Lady Cake. — The whites of six- teen eggs, Y\ lb. of sifted flour, Yz lb. and 2 ozs. of fresh butter, i lb. of powdered sugar, 3 ozs. of shelled bitter almonds, two wineglassfuls of rose- wate

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