Minnehaha Cake
From The national course in home economics, 1917
Serves 5
Recipe by Mrs. H. P. Jones.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 170. The excerpt below is the record exactly as published.
MINNEHAHA CAKE. Take one and one-half cupfuls of granulated sugar, one-quarter of a cupful of butter, one-half cupful of milk, two cupfuls of flour, two tea- spoonfuls of baking-powder, the whites of six eggs beaten thoroughly. For filling use one cupful of stoned raisins, one cupful of hickory nut meats, chopped fine, one cupful of sugar. Cover these with water and boil down until thick enough to spread on cake. Mrs. H. P. Jones. MAPLE LAYER CAKE. Make the above layer cake. For a filling take two cupfuls of maple sugar (shaved), add one cupful of water and boil until it waxes when dropped in cold water. Remove from the fire and add two teaspoonfuls of butter; stir speedily and put between the layers. A delicious cake. Mrs. J. Adem, CAKES, 237 MARSHMALLOW CAKE. Cream together one tablespoonful of butter and one-half cupful of sugar, add the yolk of one e^gg, then one cupful of milk; fold in the beaten white of one e:gg and lastly stir in gradually two cupfuls of flour which has been sifted with two teaspoonfuls of baking-powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.