One Egg Cake

Ingredients

• 1/4 cup shortening
• 1 egg
• 3/4 cup sugar
• 1 1/4 cups flour
• 1/2 cup milk
• 3 teaspoons Blue Ribbon baking powder
• 1 teaspoon Blue Ribbon vanilla or lemon extract

Method

1. 1

   Mix all ingredients and bake.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 48. The excerpt below is the record exactly as published.

One Egg Cake—l4 cup shortening, 1 egg, 34 cup sugar, 114 cups flour, % cup milk, 3 teaspoons Blue Ribbon baking powder, 1 teaspoon Blue Ribbon vanilla or lemon extract. Plain Cake—14 cup shortening, 1 cup sugar, 2 eggs, 34 cup milk, 1 tea- spoon Blue Ribbon vanilla, 134 cups flour, 3 teaspoons Blue Ribbon baking powder, 1{ teaspoon salt. Variations of the Plain Cake . Spice Cake—Add 1 teaspoon mixed spices. . Nut Cake—Add % to 1 cup chopped nuts. . Cocoanut Cake—Add 1% to 1 cup grated cocoanut. em WN . Chocolate Cake—Add 2 squares meited chocolate, or 14 cup cocoa Scant the amount of flour. 5. Raisin Cake—Add 1 to 1 cup raisins or currants, dates, figs, etc., floured with part of the flour. 6. White Cake—Use 3 egg whites stiffly beaten, and added last. Vf cup extra flour may be needed. Decrease baking powder by 1 teaspoon. 7. Gold Cake—Use 4 egg yolks beaten until thick and Jemon colored. 8. Orange Cake— Use orange juice for milk, and add 2 tablespoons grated orange rind. 9. Coffee Cake—Substitute very strong black coffee for the milk. 10. Apple Sauce Cake—Use 1 cup apple sauce instead of the milk. Add 14 teaspoon Blue Ribbon soda, and decrease baking powder to 1144 teaspoons. 11. Layer Cake—Bake in 2 layers, but scant the flour, as layer cake batter should be a little less stiff. If 3 layers are desired, double the recipe. Fill, and ice as desired. 12. Caramel Cake—Add 3 tablespoons caramel syrup. For recipe for syrup see Cake Frostings and Fillings. One, Two, Three, Four Cake—1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 4 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 144 teaspoons Blue Ribbon vanilla. Gingerbread—}4 cup brown sugar, 14 cup butter, 14 cup molasses, % cup boiling water, 114 cups sifted flour, 1 egg, 34 teaspoon Blue Ribbon baking soda, 1 teaspoon Blue Ribbon ginger, 1 teaspoon Blue Ribbon cinnamon, }4 teaspoon salt. Bake in a greased pan in moderate oven. Sour Cream Gingerbread—1 cup molasses, 1 cup sour cream, 1 egg, 1 teaspoon Blue Ribbon soda, | tablespoon Blue Ribbon ginger, or more, to suit taste, 214 cups flour,

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