One Egg Cake

Ingredients

• One-half cup butter
• three-fourths cup granulated sugar
• 1% cups flour
• one-half cup milk
• one egg
• 4.44 teaspoons baking powder
• flavor with vanilla
• sprinkle over cake chopped English walnuts
• dust with powdered sugar

Method

1. 1

   Bake in moderate oven for 25 minutes.

As published

This recipe was extracted from The National home cook book (1900), page 13. The excerpt below is the record exactly as published.

One egg, one cup granulated | sugar, i SW , one pint of flour, one teaspoon vanilla. Beat the butter, sugar and egg to- eether until very light add the vanilla and milk, last the roll in sugar and bake in a quick oven. roll them, instead of the rolling pin. ; we LIGHTNING CAKE—One-half cup of chopped nuts, on ‘sugar, one cup flour, one-fourth cup butter, one egg, teaspoon baking powder, milk. Pans in the Nas Lg) K sheet or two round atan: f=4 cake, when anion : CAKES, “COOKIES: LEMON CAKES—One-half cup putter, two atante cu s <¢ ; sugar. three eggs, grated rind of one lemon, one cup milk, — three cups flour, one-half teaspoon salt, two rounding tea- spoons baking powder... Beat the butter ‘and sugar, add lem- on rind, then eggs well beaten, milk and flour with the salt and baking powder. Bake about 40 minutes in a moderate oven and cover with lemon frosting. This will stay moist almost a week. This recipe will make a large loaf and a smaller one. LOG CABIN CAKE—-Two cups granulated sugar, two cups flour, one-half cup butter, one cup sweet milk, three tea- | — spoons baking powder, one teaspoon lemon flavoring, three _ - eggs well beaten. Bake and when ready to serve arrange _ finger strips of the cake and place them log cabin fashion on pretty plates. Fill the center with sweetened strawber- ~ ries. Place spoonful of whipped cream on them, leaving the ~ ~eake and berries to show in small places. MACAROONS (Cocoanut)—One egg (well beaten), one- Ralf cup sugar, two-thirds cup cocoanut, one cup rolled oats. eae into small, round cakes and bake in a quick oven un- il crisp. MACAROONS (Hickorynut)—Whites of six eggs beaten to a stiff froth. Stir in lightly two cupfuls of pulverized Wiizar. two tablespoonfuls of flour, one-half teaspoon of bak- | zs Owder, one-fourth teaspoon of cream of tartar, four ils of chopped hickorynut meats. Drop on oiled paper ced in shallow tin and bake slowly. ; MARGUERITES—Beat the whites of two eggs so stiff Y.at they will adhere to the plate when turned upside down, -hen place 1%-cupfuls of granulated sugar on the stove, add - enough hot water just to dissolve it, and let it boil until it will click against’ a glass when tried in cold water, then. = pour it into the white of the eggs, beating fast; add a little —— vanilla, and half a pound of English walnuts chopped fine; ~~ then spread quickly on unsalted crackers. Place on a pan, and brown in a hot oven; use the oblong in preference to the Square crackers. MARBLE CAKE—Two cups granulated sugar, one-half cup (scant) of butter. (lard will do if necessary) beaten to= — gether; yolks of three eggs next, one cup sweet milk added : next; put into the milk two teaspoons cream of tartar, next add a half teaspoon of. salt, three cups flour in which mix well one teaspoon soda; then add whites of the eggs. Take one-half of this and put into it one cup ‘raisins, one-half eup currants chopped fine, one teaspoon cinnamon, one-half teaspoon allspice, one- -half teaspoon grated nutmeg. Put layer of the white in bottom of pan, then add dark to suit your fancy: It is well to add at least one teaspoon of flavor to the dark part before putting into the pan. MINNEHAHA CAKE—One-half cup of butter, 1% cups of sugar, three eggs, one cup of sweet milk, 2% cups of flour and 1% teaspoons of baking powder. Bake in three layers. ‘ “Killing: One cup of sugar with enough water to dissolve. - Boil until it taffies, then stir this into the beaten white of - one egg. Beat for about five minutes. Stir into this one- ~- half cup of chopped raisins and a cup of hickorynut kernels. ~~ MOLASSES CAKE spoonfuls of hot water, three tablespoonfuls of melted but- ter. Put in coffee cup and fill up with molasses. Then mix enough flour with this so it is not very stiff, Then add one ~— _ teaspoonful of soda, and bake slowly. ith. ' MORNING GLORY CAKE—Ingredients: Six eges, two cups sugar (white), two tablespoons water, two cups flour, ~— ' two teaspoons baking powder. Separate the eggs, save — - whites of two for frosting. Beat whites of four eggs to a _ stiff froth, add yolks, a pinch of salt, beat again, add sugar, a teaspoon of lemon or vanilla and mix well; then the sifted . flour. in which two level teaspoons of baking powder haye been thoroughly mixed, and last of all the water. Beat hard ~ ) for 2 few minutes, pake in sheets in cake- layer tins. Bake only one ata time, so as to have time to shape them. ‘ Wave ready the frosting made thus: Beat the two remain-" — ing whites of eggs so they stand alone, then mix in grad=- ~— <~Ually one cup powdered sugar. In another dish have red or ~ “plue sugar. When one sheet is baked take from oven, cut in ~ “four pieces crosswise. Now dip cut edges in frosting and fold together, then dip round edges first in frosting then in © ~ colored sugar. One sheet makes four morning glories. Lay first row around edge of plate with points toward ‘center, and fill in. This looks very pretty when put to- ether. You can alternate if you like—have some red, some ~~ rlue and some plain white. = h ONE BGG CAKH—One-half cup butter, three-fourths cup ~ ijranulated sugar, 1% cups flour, one-half cup milk, one egg, 4.44 teaspoons baking powder; flaver with vanilla; sprinkle over ake chopped English walnuts; dust with powdered sugar

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