Ribbon Cake

Ingredients

• Two cupfuls of sugar
• one of butter
• one of milk
• four of flour (rather scant)
• four eggs
• half a teaspoonful of soda
• one of cream of tartar

Method

1. 1

   Beat the butter to a cream.

2. 2

   Add the sugar, gradually, beating all the while; then the flavoring (lemon or nutmeg).

3. 3

   Beat the eggs very light.

4. 4

   Add them and the milk.

5. 5

   Measure the flour after it has been sifted.

6. 6

   Return it to the sieve, and mix the soda and cream of tartar with it.

7. 7

   Sift this into the bowl of beaten ingredients.

8. 8

   Beat quickly and vigorously, to thoroughly mix, and then stop.

9. 9

   Take three sheet pans of the same size, and in each of two put one-third of the mixture, and bake.

10. 10

    To the other third add four teaspoonfuls of cinnamon, a cupful of currants and about an eighth of a pound of citron, cut fine.

11. 11

    Bake this in the remaining pan.

12. 12

    When done, take out of the pans.

13. 13

    Spread the light cake with a thin layer of jelly, while warm.

14. 14

    Place on this the dark cake, and spread with jelly.

15. 15

    Place the other sheet of light cake on this.

16. 16

    Lay a paper over all, and then a thin sheet, on which put two irons.

17. 17

    The cake will press in about two hours.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 159. The excerpt below is the record exactly as published.

Ribbon Cake. Two cupfuls of sugar, one of butter, one of milk, four of flour (rather scant), four eggs, half a teaspoonful of soda, one of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.