October Cake
From Miss Parloa's kitchen companion, 1887
Serves 1
The icings should run over the edges for a decorative effect.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 403. The excerpt below is the record exactly as published.
October Cake. Make half of the rule for rich cup cake. Spread it in three Washington-pie plates, and bake in a moderate oven for twenty minutes. Make half the rule for boiled icing, but boil the sugar and water for ten minutes. Add to it a generous half-cupful of cocoanut, freshly grated, or about one-third of a cupful of the desiccated cocoanut. Make the rule for chocolate icing, using, however, only two-thirds of a cupful of sugar. Beat half a tumbler of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.