Marble Cake

Ingredients

• Whites of seven eggs
• three cups white sugar
• one of butter
• one of sour milk
• four of flour
• one tea-spoon soda
• Yolks of seven eggs
• three cups brown sugar
• one of butter
• one of sour milk
• four of flour
• one tablespoon each of cinnamon
• allspice
• one of soda

Method

1. 1

   Prepare white and dark parts separately, then layer in pans.

2. 2

   Bake for an hour and a quarter.

As published

This recipe was extracted from Buckeye cookery (1892), page 40. The excerpt below is the record exactly as published.

MarRBLE CAKE. x White Part.— Whites of seven eggs, three cups white sugar, one __ of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste. : Dark Part.—Yolks of seven eggs, three cups brown sugar, one of. butter, one of sour milk, four of flour, sifted and heaping, one tablespoon each ine cinnamon, allspice Sad eons one oe soda; put in pans a spoonful of white part and then a spoonful of dark, and soon. Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either by putting in a spoonful of white, then of dark, ora layer of white and then of dark part, - being careful that the cake may be nicely ‘“ marbleized. on alte M. £ Smith, Cleveland. } 5 i MARBLED CHOCOLATE CAKE. Make a batter as for white cake, take out one tea-cup, add to it five table-spoons of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, , ak then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it.—Mrs. Sarah Phelps, ies on fa Ohio. i “One Ea@a Cake ae One half cup butter, one and a half cups sug gar, three of flour, one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream a tartar in the flaue, cup raisins chopped fine.—Mrs. A. 8. C. NO ORANGE CAKE. - Two cups sugar, four eggs, leaving out the hates of two, half ee eup butter, one of water, two tea-spoons baking-powder, three cups | ~ flour, juice, grated rind, and pulp of one orange; use the remain- ing whites for frosting. the top.—_ Mrs. DB? Bo) : me Crrron Pounp CAKE. ae pound sugar, one of flour, three-fourths pound butter, eight | es or ten small eggs, one and a fourth pound citron finely — shredded ; cream butter and sugar, add the yolks, the nthe four and well-whipped whites; put layer of batter in cake-pan and sprinkle thickly with citron, then another layer of batter, etc., till pan is filled. Bake aa one and a half to two eee — Mrs. Je. MM Southard. Phe o> ea | Ponauen Pounp CAKE. Ma cca - as pound sugar, one of butter

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