Marble Cake

Ingredients

• the whites of four eggs
• half a cupful of butter with the salt washed out
• half a cupful of sweet milk
• two cupfuls of sifted flour
• one cupful of powdered sugar
• one tea-spoonful of baking-powder

Method

1. 1

   Grease the pan, and put into it alternate layers of white and dark.

2. 2

   Bake one hour.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 138. The excerpt below is the record exactly as published.

MARBLE CAKE. White Part. — Take one coffee-cupful of butter with the salt washed out, three cupfuls of powdered sugar, five cupfuls of sifted flour, half a cupful of sweet milk, the whites of eight eggs, and two tea-spoonfuls of Royal baking-powder. Cream the butter and eggs together, then add the milk and flour, and last the whites of the eggs and baking-powder. Dark Part. — Take one cupful of butter, two cupfuls of brown sugar, one cupful of sour milk, one tea-spoonful of soda, four cupfuls of sifted flour, and the yelks of eight eggs beaten very light; ground spices of all sorts, each a table- spoonful. Put into the pan, in alternate layers, white, then dark. Bake an hour and a half in a moderate oven. MARBLE CAKE. White Part.— Take the whites of seven eggs, two cup- fuls of powdered sugar, one cupful of butter with the salt washed out, one cupful of sour cream, four cupfuls of sifted flour, half a tea-spoonful of soda dissolved in the cream, and one tea-spoonful of baking-powder sifted through the flour. Dark Part. — Take the yelks of seven eggs, two cupfuls of brown sugar, three-fourths of a cupful of molasses, one cupful of butter, one cupful of sour cream, half a tea-spoon- ful of soda dissolved in the cream, four cupfuls of sifted flour, one tea-spoonful of baking-powder sifted into the flour, one table-spoonful of allspice, two of cinnamon, and one tea- spoonful of cloves. Put it into a large cake-pan in layers — first white, then dark. Bake in a moderate oven one hour and a half. Miss Phcebe Wood. MARBLE CAKE. White Part. — Take the whites of four eggs, half a cup- ful of butter with the salt washed out, half a cupful of sweet The New Kentucky Home Cook Booh. 273 milk, two cupfuls of sifted flour, oue cupful of powdered sugar, and one tea-spoonful of baking-powder. Dark Part. — Take the yelks of four eggs beaten very light, half a cupful of sweet milk, one cupful of brown su- gar, one grated nutmeg, one table-spoonful of cinnamon, one tea-spoonful of allspice, one tea-spoonful of cloves, one tea-spoonful of black pepper, one tea-spoonful of baking- powder, and one cupful and a half of sifted flour. Grease the pan, and put into it alternate layers of white and dark. Bake one hour. WHITE SPONGE-CAKE (ANGELS' FOOD). Take one gobletful of sifted flour, one gobletful and a half of powdered sugar, and the whites of eleven eggs beaten to a stiff froth. Sift the flour four times, and put in a tea- spoonful of Eoyal baking-powder while sifting the last time. Sift the sugar, and add half a tea-spoonful of vanilla. The pan in which it is baked must be free from grease. Bake forty minutes. Miss Mary Woemald. ICE-CREAM CAKE. Take one tea-cupful of fresh butter with the salt washed out, two tea-cupfuls of powdered sugar, two tea-cupfuls of sifted flour, one tea-cupful of corn starch, one tea-cupful of sweet milk, the whites of eight eggs, and two tea-spoonfuls of Boyal baking-powder. Cream the butter and sugar to- gether, add a little milk at a time, then the whites and flour alternately. Have the baking-powder stirred well through the flour, then put the flour and corn starch together. Beat the batter well, then add the flour lightly. This will make four cakes. To make icing for the cake, take three cupfuls of pow- dered sugar and half a pint of boiling water; pour the boil- ing water on the sugar, and cook it until it candies ; then pour it over the well-beaten whites of three eggs. Beat it 18 274 The New Kentucky Home Cook Book. hard until nearly cold, and add half a tea-spoonful of citric acid and two tea-spoonfuls of vanilla. Spread it between the cakes, Mrs. C. E. Tabb. ICE-CREAM CAKE. Take three cupfuls of sifted flour, two cupfuls of powdered sugar, half a cupful of butter with the salt washed out

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