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Neapolitan Cake
From How we cook in Tennessee .., 1906
Serves 5
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 83. The excerpt below is the record exactly as published.
Neapolitan Cake. — Whites of six eggs, two cups of sugar, one cup of butter, one cup sweet milk, three cups of flour, one tea- spoonful of baking powder. Dark Part of Cake. — Yolks of six eggs beaten lightly, one cup brown sugar, half cup butter, half cup molasses, half cup coffee, two and one-half cups flour, one cup raisins, one cup currants, HOW WE COOK IN TENNESSEE. 145 one teaspoon each of soda, cinnamon, cloves and spice, half tea- spoon of salt. Charlotte Polonaise. — Boil over a slow fire one and one-half pints of cream. Have ready the yolks of six eggs well beaten ; stir them into the boiling cream, taking care to have it smooth and free from Inmps. Let this mixture boil ten minutes, then divide it, putting it into two separate saucepans. Mix in one saucepan six ounces of chocolate, scraped fine, two ounces of powdered loaf sugar, quarter pound of macaroons, broken up. Into the other saucepan of cream and eggs put five ounces of blanched almonds pounded, one ounce of pounded citron, four ounces powdered loaf sugar; flavor with bitter al- mond. Stir these well and let them come to a boil and set aside to cool. Cut a large sponge cake into layers half an inch thick; spread one layer thickly with choco- late cream and one with almond. Do this alternately until the ingredients are used up. Pour over the cake one pint of best sherry wine, then a coating of chocolate icing. Stick blanched almonds thickly over the top. Place this in a fiat glass dish. Garnish with whipped cream stiffened with a small quantity of gelatine. The cream should entirely surround the cake and fill the dish, only leaving the top of the cake visible. — Mrs. W. Lady Orange Cake. — Whites of ten eggs, three cups of sugar, three cups of flour, one and one-half cups of corn strach, one and one-half teaspoons of baking powder sifted with the flour, one cup of butter, one cup of sweet milk
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