One Egg Cake
From Durham cook book ..., 1921
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 17. The excerpt below is the record exactly as published.
two teaspoonfuls Eoyal Baking Powder, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful nutmeg, one tea- spoonful vanilla. — Mrs. G. F. Warner. FILLING FOE CHOCOLATE CAKE. One egg yolk, one cup sugar, one tablespoon butter, one cup SAveet milk, one-half cup melted chocolate. Cook until thick, then beat six marshmallows into it. — Mrs. G. F. Warner. YELLOW SPONGE CAKE. Four eggs beaten separately. Beat whites stiff and add two teaspoonfuls cream tartar, one and one-half cups sugar, then put in the yellows, one cup SAveet milk last, tAvo and one half cups flour Avith tAvo teaspoonfuls soda. Mix lightly and bake quickly.— rj\lRS. M. F. Markham. FEUIT CAKE. Eighteen eggs, one and one-half pounds flour, one and one- half pounds sugar, one and one-half pounds butter, tAvo pounds raisins, tAvo pounds currants, one and one half pounds citron, tAvo nutmegs, tAvo pounds almonds, tAvo tablespoonfuls cinnamon, tAvo tablespoonfuls mace, one small tea- spoonful cloves, one small teaspoonful salt, tAvo small teaspoonfuls ginger, tAvo wine glasses of wine, one ten spoonful soda, tAvo teaspoonfuls cream tartar in one cup sAveet milk. — Mrs. E. E. Bernard. ONE EGG CAKE. One-third cup shortening, one cup sugar, one egg, one cup milk, scant teaspoonful soda, tAvo cups flour, tAvo teaspoonfuls Eoyal Bak- ing PoAvder, flavor to taste. — Mrs. Oscar Pleasants. SPONGE CAKE. Two cups sugar, four eggs, tAvo cups flour, tAvo tablespoon- fuls Eoyal Baking PoAvder, one teaspoonful lemon, three-fourths cup boiling AA'ater added last. Cream yolks and sugar, add beaten Avhites, flour and lemon, and boiling water. Bake forty-five minutes in moderate OA'en. — Mrs. Oscar Pleasants. NEVEE FAIL CHOCOLATE CAKE. Four eggs, tAvo cups broAvn sugar, one-half cup butter, one teaspoonful soda sifted Avith tAvo cups flour, one-half cake Baker's Chocolate, grated and melted, one-half cup SAveet milk, one tea- spoonful vanilla. Cream butter and sugar together thoroughly, add eggs one 21 USE DAN VALLEY SUPERLATIVE FLOUR FOUR PINTS of jelly in each package of KNOX GELATINE at a time, beating the mixture constantly. Alternate the milk and flour, adding it gradually. Have ready the melted chocolate and when cool enough mix Avell with the batter. Bake in three layers and put together with the following icing: Whites of three eggs, three cups sugar and the juice of one lemon. Beat the eggs to a stiff froth. Boil sugar with small cup water until it ropes, then pour in eggs and stir hard. — Mrs. Bettie Bernard. LADY BALTIMOEE CAKE. One cup butter, two cups sugar, one cup milk, four cups sifted flour, eight level teaspoonfuls Eoyal Baking Powder, eight eggs, one teaspoonful extract almond or one each of vanilla and grated nutmeg. Bake in three or four layers and put together with an icing made as follows: Two cups sugar and two-thirds cup boiling water (to soft ball degree.) Pour this over the stiffly beaten whites of two eggs, beating constantly. Add two cups chopped English walnuts, two cups raisins, cut in half. Flavor with one teaspoonful rose water or one-half teaspoonful vanilla. — Mrs. E. W. Morris. (If one-fourth teaspoonful cream of tartar be added just as the syrup begins to boil, the icing is more creamy.) STEAWBEERY SHOET CAKE. Sift together: Two cups flour
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