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Perfection Cake
From The new Kentucky home cook book, 1884
Serves 12
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 137. The excerpt below is the record exactly as published.
PERFECTION CAKE. Take three cupfuls of sugar, one cupful of butter with the salt washed out, one cupful of sweet milk, three cupfuls of sifted flour, one cupful of corn starch, the whites of twelve eggs beaten to a stiff froth, two tea-spoonfuls of bak- ing-powder. Dissolve the com starch in half of the milk, cream the butter and sugar well together, then the milk and flour, last the eggs and baking-powder. Bake for one hour in a moderate oven. Mrs. Keith. WHITE CAKE. Take the whites of twenty-four eggs, beat five cupfuls of powdered sugar into them after they are frothed, cream two cupfuls of butter and six cupfuls of sifted flour together, then add the sugar and eggs, two tea-spoonfuls of baking- powde
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