Natron or Carbonate of Soda Cake

Ingredients

• 1/2 lb. of butter
• 10 bitter almonds
• 2 cups of sugar
• 1 lb. of flour
• 1 cup milk
• 1 1/2 tsps. of cream of tartar
• 5 eggs
• 1 tsp. of natron, (carbonate of soda)
• 1/2 lb. of sweet almonds

Method

1. 1

   Cream butter, sugar, and yolks of eggs.

2. 2

   Add lemon juice and grated rind, and ground sweet and bitter almonds.

3. 3

   Mix carbonate of soda and cream of tartar into flour and gradually work into batter.

4. 4

   Lastly, stir in beaten whites of eggs.

5. 5

   Pour into a buttered pan and bake for 1 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 141. The excerpt below is the record exactly as published.

1 lb. of butter 1 lb. of chopped citron 1 lb. of brown sugar 1 chopped orange rind 12 eggs V2 lb. of chopped figs 1 V2 lbs. of flour % pt. of brandy 6 tbsps. of molasses % pt. of white wine 2 tsps. of soda % pt. of rose water 4 lbs. of Sultana raisins % tsp. ground cloves 3 lbs. of small raisins % tsp. mace and nutmeg Preparation: Cream the butter with sugar and yolks of eggs. Dissolve soda in molasses and mix it into the batter, add the brandy, white wine, rose water, ground cloves, mace, nutmeg, flour and lastly the beaten whites of eggs. Mix in the Sultana and the small raisins, citron, orange rind and figs. Line a pan with buttered paper, put the batter in and bake slowly for 2 hours. ■ No. 49— BREMER BLOCK. 1 lb. washed butter V4, lb. of chopped citron % lb. of sugar % qt. warm milk 1 lb. of seeded raisins 5 cents yeast % lb. of currants 3 tsps. of salt Vi lb. blanched, chopped almonds 3 lbs. of sifted flour Preparation: Cream^ the butter and sugar. Was'h the raisins and currants and put them in a warm place ; when real warm, mix them with the butter. Almonds and citron are next stirred in, then the warm milk, the yeast dissolved in % cup of warm milk, salt and flour. Put the dough into buttered pans, set to rise and bake ll^ to 3 hours. No. 50— PLAIN FRUIT CAKE. 1 cup of butter Vz cup of molasses 1 cup of brown sugar 1 % cups of black coffee 1 cup of white sugar 3 eggs 1 cup of raisins 4 cups of flour 1 cup of currants 3 tsps. of saleratus Preparation: Cream the butter witih sugar and yolks of — 298 — eggs, add raisins, currants and saleratus dissolved in molasses ; then coffee, flour and lastly whites of eggs beaten to a stiff froth. Put the batter into a pan lined with buttered paper and bake in a moderate oven 1 to 1^ hours. No. 51— BROWN SPICE CAKE No. 1. 2 eggs 1 cup of raisins 2 heaping tbsps. of lard 1 pinch of salt 1 lb. best molasses 1 level tsp. baking soda 1 lb. of brown sugar 1 heaping tsp. of cream of tartar 1 tsp. of ground cloves 1 cup of sour milk or black coffee 1 tsp. of cinnamon 4 cups of flour % grated nutmeg Preparation : The eggs are beaten thoroughly, lard heated a little, sugar, molasses, cloves, cinnamon, nutmeg, raisins and salt mixed in. The soda is dissolved in the milk or coffee and added. The cream^ of tartar is mixed into the flour, and this added gradually. Line a pan with buttered paper, put the bat- ter in and bake 1 to 1% hours in medium hot oven. No. 5»— NATRON OR CARBONATE OF SODA CAKE. Vi lb. of butter 10 bitter almonds 2 cups of sugar 1 lb. of flour 1 cup milk 1 Vz tsps. of cream of tartar 5 eggs 1 tsp. of natron, (carbonate of Juice and rind of 1 lemon soda) % lb. of sweet almonds P

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