Maple Sugar Cake
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 105. The excerpt below is the record exactly as published.
one teaspoon soda. Cream the butter, sugar and yolks of eggs, then add the chocolate melted and stir in just before flour; then half the flour, well beaten whites of eggs, the soda dissolved in milk, and last the remaining flour. Bake in a long bread tin in a moderate oven. When cold, ctw in half and place one on top of the other and ice with boiled icing. Miss M. j. Workman. COCOANUT LAYER CAKE. One cup sug^r , half cup butter, two eggs, two-thirds cup milk, two and a half cups flour, one teaspoonful baking powder. Bake in layers and use the following custard filling : 178 LANDMARKS CLUB COOK BOOK. One egg, a tablespoonful of sugar and a half pint of sweet milk, brought to a boil and thickened with grated cocoanut. Frost with whites of two eggs, thicken with powdered su- gar, and sprinkle with cocoanut. Mrs. H. C. Austin. FRESH COCOANUT CAKE. Half cup butter, one cup sugar, half cup milk, two eggs, one and a half cups flour, one heaping teaspoonful baking powder, vanilla. Cream butter well, then add sugar and cream well again. Add the milk, then the well beaten yolks, then add the flour sifted well with the baking _powder. Beat all together until light. Then add the beaten whites and va- nilla. Bake in two layers. Filling: Beat the whites of two eggs very stiff and add gradually enough powdered sugar to make a creamy icing. Spread on the layers, then cover thickly with fresh cocoanut grated. Flavor icing with a little vanilla. Mrs. Geo. W. Lichtenberger. COFFEE CAKE. One and a half cups sugar, two cups flour, three-quarters cup butter, half cup milk, coffee or water, two small teaspoons baking powder, one teaspoon vanilla, little salt and nutmeg. Filling for same : Five tablespoons coffee and one cup boil- ing water; boil fifteen minutes, then strain and boil until re- duced to one-half cup. Het it cool and add two cups thick cream well beaten and three-quarters cup sugar. Mrs. Willard H. Stimson. CREAM CAKE. Outside: One cup sugar, three eggs, one and a half cups flour, one teaspoonful cream tartar, half teaspoonful soda, two tablespoon fuls water or milk. Inside: One pint of milk (boiled), two eggs, two table- spoonfuls flour, one cup sugar. Beat all together and stir in- gredients while the milk is boiling. Flavor with lemon. Mrs. H. B. Burrage. FIG LAYER FOR WHITE CAKE. One cup brown sugar, butter size of walnut, half cup of sweet milk, one egg, one cup of chopped figs, one teaspoonful baking powder, one teacupful of sifted flour. Place between white layers with frosting. CAKE. 179 FRENCH CREAM CAKE. Cream : Boil a pint of sweet milk, take two tablespoonfuls of cornstarch or arrow root, wet with a little milk, add two eggs, beat together and stir in the boiling milk. When this has boiled, add teacup of sugar and a tablespoon of butter, take off the fire and add flavoring extract to taste. Cake : Three eggs, one cup powdered sugar, one and a half cups flour, one teaspoonful of soda, two of cream tartar, two tablespoonfuls water. Bake in two deep pie plates in a quick oven. Split while warm and put cream between — as much as they will hold. Put in a cool place and keep one or two days before eating. Mrs. W. H. Workman. MAPLE SUGAR CAKE. Half cup of butter, half cup sweet milk, two cups flour, one cup granulated sugar, two teaspoons cream of tartar, one tea- spoon soda, four eggs (the whites only) ; beat until light; va- nilla to taste
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