vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ribbon Cake
From The New century cook book, 1899
Serves 3
Jessie L. Webster.
Presented as published in 1899. 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 century cook book (1899), page 93. The excerpt below is the record exactly as published.
Ribbon Cake. Whites of eight eggs, two cups sugar, three cups flour, one cup cream, one spoonful baking powder. This makes two white and one dark layer, the dark one being the center. Put each together with heavy coats of icing, the dark layer has two-thirds cup raisins, one-half cup figs, one-fourth cup citron, two nut- megs, one teaspoon cloves, one of allspice, one of ginger and two of cinnamon. Jackson, Tenn. Gridley Cake. Two cups sugar, one cup butter, one cup milk, three and one-half cups flour, four eggs, two teaspoons baking powder. Filling. — Grated rind and juice of one lemon, two medium sized apples, grated, two eggs, one cup sugar, boil until it begins to thicken. Mrs. Tho. G. Roberts. Ribbon Cake. One-half cup butter, one cup sugar, two eggs, one cup milk, two cups flour, two teaspoons baking powder. For mid- dle layer add two heaping teaspoons of cocoa and one-fourth cup raisins
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