Ribbon Fig Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 3 cups of sifted flour
• 4 eggs
• 1 cup of milk
• 3 heaping teaspoons of B. Powder
• 1 teaspoon of vanilla

Method

1. 1

   Take half of the batter, pour it in 3 jelly tins, on each put a layer of split figs; seeds up!

2. 2

   Bake.

3. 3

   To the rest add 2 tablespoons of molasses, 1 cup of seedless raisins, 0.5 cup of currants, 1 teaspoon of cinnamon, 0.5 teaspoon of cloves, a little more flour.

4. 4

   Bake in 2 or 3 jelly tins, place the layers alternately with frosting between, having a Fig Cake for the top.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 21. The excerpt below is the record exactly as published.

2 cups of sugar, 2 cups of flour, i teaspoon of B. Powder, beat yolks and eugar to cream, Beat whitesof eggs seperately. Flavor to suit t-dste. Bake 1 hour. Mrs W- f^agnus 863 Arch Str. Anias Cakes Take i prr.nd of sugar, and 4 eggs, stir >^ hour, then add ^,4 tcaspconful of hartshorn well powdered. Anias to taste, and flour to make very stiff; then bake libs Minnie B^'^c I9I3 ^.lilkr rtr. 6o Vanilla Wafers You take Vs cup of butter, fivA Vs cup of lard mixed and then taKe 1 cup of su^iar, i erg well beaten, % cup of milk, 2}i cups of flour, 1 level teaspconful of B Pow- der, ^s teaspcon of salt, at;d 2 teaspoons of vanilla. Cream tbe butter and lard add the sugar egg milk and vanilla, sift together thoroughly the flour, B. Powder and salt, and add. Cut into shape and bake in a moder- ate oven, lilies Hanna Rodin. 190I Her:.chler Str. Ginger C.)')kies I cupful of sugar, i cupful of molasses, 1 cupful cf lard or butter, 2 eggs, i teaspoonful of salt, i teaspcon- ful of ginger, ^2 teaspoonful of cloves, % teaspoonful of cinnamon, }4 teaspconful of allspice, 1 eup of hot water, stir in this water 1 teaspoonful of baKing scda. Add enough flour to stiffen it, then bake in quick oven. Miss Rose Rynott. 317 Emmett Str. Welsh R-irebit I cup of grated cheese, 1 egg. i teaspoon of mustard 2 tablespoons of butter, i cup of scalded milx or cream Salt and paprica, toast or crackers. Melt the butter, add the cheese and seasonings, when nearly melted, pour over them the scalded milK or cream, and just before seiving, the egg well beateu. vServeon, the toast or crackers. Mrs Jensen. 528 Curran Str. Newton Pudding 61 7 t^?gs, 7 tablespoons of flour, i qt of milk. Put the ^\'hites of the eggs, beaten lo a stiff froth, on the top of the crust. Bake one hour in a slow oven. Serve with a wine sauce. Mrs T. G. Kelly 3o5 N 6 th. vStr. Chocolate Ice Cream 8 oz. of chocolate, i pt. of milk 2 cups of sugar. Boil until thick and s:nooth, then cool. When cool, add I qt. of cream. Flavor with vanilla and freeze INI i ss E nim a R amk e 141 7 Bodeman vStr. Biscuits To 1 quart of flour, add 3 teaspoonsful of B. Powder, shorten with i tablespoonful of sweet butter, or lard, add r teaspoonful of salt, mix with sweet milk, or cold water, make as soft a dough as you can handle, knead r.s-Iittle as possible, and bake immediately in a quick oven Mrs. C Peterson 319 G;atten Str. Ccckics Take 2 cups of sugar, 2 eggs, ^'2 cup of lard, % cup of L utter, I tcaspccnful of scda, disolved in a cup ol sour milk, i teaspoonful of vanilla, flour enough to stiffen, arid roll tliin ar.d bake in liot oven Mrs. 3ha-:i^)C"la"n 1519 Thul Str. ^2 Ginger Cake I cup of sugar, i cup of molasses, 2 eggs, 2 tablespoonsful of lard or butter, i teaspoonful of salt, 1 teaspDonful of ginger, I-2 teaspoonful of cloves, 1-2 teaspoonful of cinnamon, stir in 1 cup of sour milk, i teaspoonful of soda, then add i quart of flour. Mrs. F\. Rvnott 317 E^"^^i^^^^t Str. Ivice Pudding I quart of mllK, t tablespoonful of butter, 2 table- vSpoonstul of rice, 1-2 cupful of raisins, sweeten to taste add a delicate taste of cinnamon, or nutmeg. Seed the raisins, do not let the pudding brown until it is thicK- ened sufficiently. Cool before served. Mrs. A. Petersen 319 Gi-attcn Str. ^:ar.d S. Cake I ^2 cup •, cf brown sugar, 3^ cup of butter, 3 eggs, )4 cup of milk, j4 cup of flour, thenstir in the chocolate custard, which is made as follows; - Chocolate CusLard,: 8 tablespoons of grated chocolate, 5 tablespoons of granulated sugar, 1-2 cup of milk. Cook until it thickens a little, beat until cool, and stir into the cake, add 2 1-2 cups of flour, 2 teaspoonsfulof B. Powder. . Mrs Rappold 86q FrauKlin Str. Small jobs of tables. Circulars, Cards Envelopes etc. are printed very reavSonable by; Gus. E^^^ C) evils Cake 63 I cup of grated chocolate, boiled in >3 cup of milk , and let cool, i >^ cups of sugar, ^^2 cup of butter, 3 eggs, Yt. cup of milk, an even teaspoon of soda disolved in a little lict ^vater, 2 heaping cups of flour, i teaspoon of vanilla extract, i teaspoon of lerion extract, Put choco- late in at last. INIrp. Rappokl S69 Franklin Str. Ribhcn Fig Caxe I cup of butter, 2 cups of sugar, 3 cups of sifted flour, 4 eggs, whites and voIks beaten seperately, i cup of milk, 3 heaping teaspoons of B. Ponder, 1 teaspoon of vanilla. Take half of the batter, pour it in 3 jelly tins, on each put a layer of split figs; seeds up! Bake. To the rest add; 2 tablespoonsful of molasses, i cup of seedless raisins, Yz cup of currants, 1 teaspoon of cin- i:aaion,r-2 teaspoon of cloves, a little more flour. Bake in 2 or 3 jelly tins, place the lavers alternately with frosting between, having a Fig Cake for the top. Mrs \j\] , Magnus S63 Arch. Str. Buttermilk Pie For 2 pies:- 2 eggs, 2 cups of sugar, I-2 cup of butter

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