Lady Finger Cake
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 78. The excerpt below is the record exactly as published.
Lady Finger Cake. — Eight well beaten eggs, one cup sugar, eight stale lady fingers, one cup grated almonds, one cup pecan nuts, one-half grated lemon and juice, one teaspoon va- nilla, one teaspoon baking powder dissolved in two tablespoons warm water. Nuts can be ground in a meat chopper. — Mrs. Martha Dodson. Jelly Roll. — Three eggs, one cup sugar, one cup Dainty flour, one teaspoon baking powder, one tablespoon sweet milk. — Mrs. Lee Agnew. Jelly Roll. — Four eggs, yellows and whites beaten separately, one cup sugar, one cup flour, one teaspoon cream tartar, half teaspoonful soda, salt. Bake in shallow pan in moderate oven. Turn out of pan at once, spread with jelly and roll. Jelly Roll. — Two cups sugar, two cups Dainty flour, four eggs, two teaspoons baking powder, three-quarters cup hot water stirred in last ; flavor to suit taste and beat well. When done turn on a cloth, spread with jelly and roll. Use paper in bottom of pan. When done moisten the paper and it will come off smooth. — Mrs. H. J. Vandenbrook. Sponge Roll. — To six eggs broken together add two and one- half cups sugar, beat fifteen minutes; add one cup sweet milk, one teaspoon vanilla
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