vegetarianpescatariansoy-freefish-freeshellfish-free
Potato Cake
From The home cook book, 1905
Serves 5
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 169. The excerpt below is the record exactly as published.
teaspoons of cinnamon, half a teaspoon of cloves, one teaspoon of salt, and three- quarters of a teaspoon of pure ammonia (from a druggist). Last, add three cups and a half of flour. Beat thoroughly for five minutes. Bake three-quarters of an hour in a mod- erate, steady oven. Set a pan of warm water in the upper oven. Do not turn the cake round until partly baked, and move it slowly. Be careful to close the oven door gently, or the cake will fall. Never leave the door open to cool an oven. If fruit is wished, use one teacup of raisins chopped and one teacup of currants, floured well. If you use fruit, bake one hour. This gingerbread with fruit makes a nice dessert steamed and eaten with liquid sauce. SOFT GINGER CAKE Mix a cup of sour cream, a cup of molasses, and half a cup of sugar. Add salt and ginger to your taste, and also cinnamon and cloves if you wish them. Stir in a teaspoon of soda dissolved in a little warm water and flour enough 310 THE HOME COOK BOOK to make a dough like ordinary cake. Bake in a moderate oven. CIDER GINGERBREAD Mix one cup of sugar and one cup of molasses with two well-beaten eggs. Add half a nutmeg, two teaspoons of ginger, half a teaspoon of salt, and a large spoon of lard or butter. Take a cup of cider and pour three-fourths of it into the above mixture and stir well. Then add gradually, beating thoroughly, three cups of flour. After you have put in the last of your flour add the remaining one- fourth cup of the cider into which you have stirred and dissolved one teaspoon of soda. Beat all together and pour into a well- buttered, shallow pan, and bake about a half an hour in a moderately hot oven. Do not have the oven too hot. Anything with molasses in it burns easily, and a quick or hot oven is not the best for baking molasses cakes. GOLD CAKE Cream together a cup of sugar and a scant half of a cup of butter. Add to this the yolks of eight eggs whicl\ you have beaten stiff, stirring all together thoroughly. Next put in half a cup of sweet milk, and next a cup and a half of flour into which you have sifted two teaspoons of baking powder. Lastly stir thoroughly all ingredients together, and bake in a mod- erate oven. HICKORY-NUT CAKE Stir together two cups of sugar and one cup of butter, and add four eggs, the whites and yolks of which have been beaten stifif separately. Put in a grated nutmeg and one large cup each of seeded raisins and chopped hickory-nut meats. The raisins and nuts should have been dredged in the pound of flour which you stir in last and add little by little. Bake in a moderate oven. ICING, FILLING, CAKE 311 JAM CAKE Mix one cup of sugar with three-fourths of a cup of but- ter. Add the yolks and whites of three eggs beaten sepa- rately; then a cup of jam and two cups of flour. If you like spice put in spice to taste, and lastly add a teaspoon of soda dissolved in three teaspoons of sour milk. Bake in small layer tins and put the la^^ers together with icing. JELLY-CREAM COCOANUT CAKE One and a quarter cups of granulated sugar boiled with a quarter of a cup of water until it spins a thread. Beat seven egg-yolks until lemon color, then pour on to them grad- Layer Tin ually the hot syrup, beating constantly the eggs, until cold. Then, add one cup of pastry flour, a pinch of salt, one tea- spoon of lemon extract, and then the whites beaten very stiff. Bake in layers. JELLY-CREAM Place one pint of milk in a basin and set in hot water. When hot, add a pinch of salt, two tablespoons of sugar and the yolks of three eggs. Cook a few moments ; then stir in one table- spoon of gelatine dissolved in a little cold water. Remove from hot water; set on ice and stir until it begins to thicken. Then add the stiffly beaten whites of two eggs, one teaspoon of vanilla and one cup of grated cocoanut. Spread between layers and cover top and sides with a boiled icing; then coat thoroughly with the cocoanut. [See illustration, Plate XXVL] WHITE LAYER CAKE Mix two cups of sugar with half a cup of butter. Add a cup of milk, the whites of four eggs beaten to a froth, and 312 THE HOME COOK BOOK three cups of flour, blended with three teaspoons of baking powder. Bake in layer tins. YELLOW LAYER CAKE Beat three-quarters of a cup of butter with one and a half cups of sugar. Add three eggs, half a cup of milk, a cup and a half of flour, and a teaspoon of baking pow^der. LEMON CAKE Beat to a cream one cup of butter and three cups of powdered sugar. Add the yolks of five eggs well beaten, the juice and grated rind of one lemon, and a cup of milk with one teaspoon of saleratus or two teaspoons of baking powder. Then add the whites of the eggs beaten to a stiff froth and sift in four cups of flour. MARGUERITE CAKE Cream half a cup of butter, add one and a half cups of sugar, and cream again. Then add half a cup of milk, two cups of pastry flour sifted with one and a half teaspoons of baking powder and one teaspoon of almond extract. Fold in the whites of five eggs beaten very stiffly. Bake in a loaf. When cool, ice with the following': Beat into the yolk of one egg and juice of half a lemon as much confectioners' sugar as it will take up; then ice the cake. Trim with mar- guerites. [See illustration, Plate XXYIL] POTATO CAKE Mix one cup of butter, two cups of sugar, and one of cold, mashed unseasoned potato. Add half a cup of grated choco- late, four eggs, one cup of chopped walnut meats, half a cup of milk, and a teaspoon each of nutmeg, cinnamon, and cloves. Sift two teaspoons of baking powder with two and a half cups of flour
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