One Egg Cake
From Cooks in clover, 1889
Presented as published in 1889. 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 Cooks in clover (1889), page 42. The excerpt below is the record exactly as published.
One Egg Cake. — One and a half cups of sugar, \ two-thirds of a cup of butter-beaten to a cream, \ one well beaten egg, half a cup of water, a quarter \ of a cup of cocoanut, two cups of flour, one teaspoon \ of baking powder. Flavor with lemon and a little! vanilla. Bake about half an hour. Mrs. A. E. Spiegle. Cheap Sponge Cake. — Four eggs, beaten separ- ately ; one and a half cups of sugar, stirred into the yelks; two-thirds of a cup of boiling water; the grated peel of one lemon, or one teaspoon of lemon essence; a small pinch of salt; two cups of flour- sifted, with one heaping teaspoon of baking powder. Stir in the whites of the eggs at last. Mrs. J. H. Sponge Cake, I. — Four eggs-whites and yelks beaten separately, one cup of sugar, one cup of flour, one teaspoon of baking powder
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