Pound Cake
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 76. The excerpt below is the record exactly as published.
pound cake mature, and a teaspoon of orange-Sower water or lemon extract, then add a quarter of a pound of shelled al- monds, blanched and beaten to a paste with a little white of egg; beat the whole together until light and white; line a square tin pan with buttered paper, put in the "mixture an inch deep, and bake half an hour in a quick oven. When done take it from the pan; when cold take the paper off, turn it upside down on the bottom of the pan and ice the side which was down; when the icing is nearly bard mark it in slices the width of a finger, and two inches and a half long. MACAROONS. One-half pound of sweet almonds, one-half pound of sifted loaf sugar, the whites of three eggs, wafer-paper. Blanch, akin, and dry the almonds, and pound them well with a little orange-flower water or plain water; then add to them the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well to* Mothebs Cook Boos. 181 getter. When the paste looks soft, drop it at equal dis- tances from a biscuit-syringe on to sheets of wafer-paper; pat a strip of almond on the top of each; strew some sugar over, and bake the macaroons in rather a slow oven, of a light brown color. When hard and set, they are done, and must not be allowed to get very brown, as that wonld spoil their appearance. If the cakes, when baked, appear heavy, add a little more white of egg, but let this always be well- whisked before it is added to the other ingredients. We have given a recipe for making these cakes, but we think it almost or quite as economical to purchase such articles as these at a good confectioner's. ALMOND ICING. Whites of four eggs; one pound sweet almonds; one pound powdered sugar; a little rose-water. Blanch the almonds by pouring boiling water over them and stripping off the skins. When dry, pound them to a paste, a few at a time, in a Wedgewood mortar, moistening it with rose- water as you go on. When beaten fine and smooth, beat gradually into icing. Put on very thick, and, when nearly dry, cover with plain icing, TO MAKE ICING FOR CAKES. Beat the whites of two small eggs to a high froth; then add to them quarter of a pound of white sugar, ground fine, like flour; flavor with lemon extract, or vanilla; beat it until it is light and very white, but not quite so stiff as kiss mixture; the longer it is beaten the more firm it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. This quantity will ice quite a large cake over the top and sides. Mother's Cook Boob. LOAF CAKE. One pomid of butter beaten to a cream, two pounds of sugar rolled fine, three pounds of sifted floor, six well- beaten eggs, three teaspoonfuls of powdered saleratus, dis- solved in a little hot water, one tablespoonfnl of ground cinnamon, and half a nutmeg grated; add one pound of currants, well washed and dried, one pound of raisins stoned and cut in two; work the whole well together, di- vide it in three loaves, put them in battered basins, and bake one hour in a moderate oven. RICH BRIDE-CAKE. Take four pounds of sifted flour, four pounds of sweet, fresh butter, beaten to a cream, and two pounds of white powdered sugar; take six eggs for each pound of flour, an ounce of ground mace or nutmegs, and a tablespoonful of lemon extract or orange-flower water. LADY FINGERS. Take eight eggs ; whip the whites to a firm snow. In the meantime, have the yolks beaten up with six ounces of powdered sngar. Each of these operations should be per- formed at least one hour. Then mix all together with six ounces of sifted flour; and when well incorporated, stir in half a pint of rose or orange-flower water; stir them to- gether for some time. Have ready some tin plates, rubbed with white wax; take a funnel with three or four tubes; fill it with the paste, and press out the cakes upon the plates, to the size and length of a finger; grate white sugar over each; let them lay until the sugar melts, and they shine; then put them in a moder- ate oven, until they have a fine color; when cool, take them from the tins, and lay them together in couples, by the Mother's Coos Book. 183 batiks. These cakee may be formed with a spoon, on sheets of writing paper. Half this quantity will be trouble enough at one time. QUEEN CAKE. Beat one pound of batter to a cream, with a tablespoon- fnl of rose-water; then add one pound of fine white sugar, ten eggs, beaten very light, and a pound and a quarter of sifted flour; best the cake well together; then add half a pound of shelled almonds, blanched, and beaten to a paste; butter tin round basins, line them with white paper; put in the mixture an inch and a half deep; bake one hour in a quick oven. CHOCOLATE MACAROONS. Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a pasta-cutter, either plain or scalloped; butter a pan slightly, and dust it with floor and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not quick CARAMEL CAKE. One cop of butter, two of sugar, a scant cup milk, one and a half caps flour, cup corn starch, whites of seven eggs, three teaspoons baking powder in the flour; bake in ft long pan. Take half pound brown sugar, scant quarter pound chocolate, half cup milk, batter size of an egg, two teaspoons vanilla; mix thoroughly and cook as syrup until stiff enough to spread; spread on cake and set in the oven to dry. Mother's Coos Boon. POUND CAKE. One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron, one-half ounce of sweet almonds; when liked, a lit* tie pounded ma
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Cook this with the app: pantry check, scaling, and the assistant.