My Lady Baltimore

Ingredients

• 1 1/2 cup butter
• 2 cups flour
• 1 cup sugar
• Whites 4 eggs
• 1/2 cup water
• 2 teaspoons baking-powder
• Bitter almond to flavor

Method

1. 1

   Follow directions for mixing white cake, and bake in two square layer pans buttered and papered.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 137. The excerpt below is the record exactly as published.

My Lady Baltimore. 1^ cup butter. 2 cups flour. 1 cup sugar. Whites 4 eggs. 1/. cup water. 2 teaspoons baking-powder. Bitter almond to flavor. Follow directions for mixing white cake, and bake in two square layer pans buttered and papered. Filling for Lady Baltimore Cake. 2 cups of granulated Whites 2 eggs, beaten sugar. until stiff and dry. 14 cup water. V^ cup chopped nut meats. % teaspoon cream of V2 cup chopped raisins. tartar. 14 pound candied cherries, % cup chopped figs. cut in halves. 310 SCIENTIFIC COOKING. Add cream of tartar to sug^ar, and stir; then add water and stir again, so sugar will not adhere to bot- tom of saucepan. Place on hot part of range and cook until it threads. Remove at once and pour slowly on the beaten whites of eggs. Beat until cool and it will spread nicely. Add fruit and nuts to enough of the icing to spread between the layers. Cover top and sides with remaining icing, and dot in lines on top and sides, with the candied cherries. Ribbon Cake, Use rule for Lady Baltimore, and divide batter when finished into two parts. Color one-half a pale lavender and the other a delicate pink with Burnet's colorings, using the damask rose for the pink, and always be careful in coloring food not to get color too deep. Frost this cake with lemon frosting. Cream Cakes. 1/2 cup butter

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