Queen of Cakes
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 10. The excerpt below is the record exactly as published.
QUEEN OF CAKES. Wuite Part—Take half pound sugar, two tablespoonfuls butter, half pound flour, whites six eggs, two teaspoonfuls Royal powder. One grated cocoanut, half pound citron chopped fine, one pound blanched almonds cut in thin slices, flavor with almond and bake in jelly cake pans. Dark Parr—Half pound sugar, four ounces butter, half pound flour, two teaspoonfuls baking powder, yolks six eggs, add half pound seeded raisins, half pound currants, four ounces each of citron and figs, half teaspoonful each of cloves, nutmeg, allspice, mace, one wine glass brandy
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