Ribbon Cake
From Cooks in clover, 1889
Use egg white and powdered sugar to unite layers.
Presented as published in 1889. 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 Cooks in clover (1889), page 46. The excerpt below is the record exactly as published.
Ribbon Cake. — Cream together one cup j of butter and two cups of sugar, add four eggs, beating thoroughly, then one cup of milk, and lastly \ three cups of flour prepared with one heaping tea- -spoon of Royal baking powder. Divide this mix- |ture into three parts. For the middle layer take I one of these parts, and add one cup of raisins, one I cup of currants, and one teaspoon each of cinna- ) mon, allspice and cloves. Bake in shallow, oblong ) tins, and put together with jelly, pressing gently, ) to unite them firmly. Mrs. J. H. Ackermaii. 8s Ribbon Cake. — Two cups of sugar, one cup of 1 butter, one cup of milk, three eggs, three full cups< of flour, two heaping teaspoons of baking powder, salt. Mix butter and sugar together until creamy, then add salt, eggs-well beaten, milk, flour, and ' baking powder. After mixing all well together, divide in three parts. Color one part pink with j cochineal, another part with two cakes of sweet choco- late, leaving the third as it is, and flavor to taste
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