Mountain Ash Cake
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 12. The excerpt below is the record exactly as published.
MOUNTAIN ASH CAKE. Whites of eight eges, one cup butter, two cups sugar, three eups flour, one-half cup sweet milk, one-half teaspoonful soda, ‘one teaspoonful cream tartar. Bake in shallow pans, and put together with the following: COCOANUT FILLING. One pound sugar, quarter pound butter, (wash), and put in sauce pan with sugar, add milk of two cocoauuts, and boil to a thick syrup, while hot pour ever the grated cocoanuts: flavor with vanilla, juice and rind of one lemon. When cold spread between the cake. $< ns FRUIT LAYER CAKE. Three-fourths cup butter, two cups sugar, half cup milk, three eups flour, whites six eggs, one teaspoonful Royal powder, half teaspoonful essence almond. Beat butter to a cream, add sugar gradually, then the essence, milk, whites of eggs beaten to a stiff froth, add the flour in which the baking powder has been sifted. Bake in layers. FILLING. Make a boiled icing, have a cup seeded raisins, cup almonds blanched and chopped fine. Spread the layers with icing and sprinkle fruit ever. Adda few drops almond extract to icing. The Strongest and Best Flavoring Extraets, at Davis’ Pharmacy. ENGLISH WALNUT CAKE. One cup butter, two cups sugar, three cups flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.