Silver Cake

Ingredients

• one-half of a pound of butter
• one-half of a pound of lard
• one and one-half pounds sugar
• one pint of egg whites
• three-fourths of a pint of milk
• one-fourth of an ounce of soda
• two pounds of flour
• one-half of an ounce of cream of tartar

Method

1. 1

   Cream together the butter, lard, and sugar; add the egg whites slowly, then the milk with soda, followed by the flour and cream of tartar.

2. 2

   Mix light and bake at 370 degrees.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 20. The excerpt below is the record exactly as published.

One-half of a pound of butter, one-half of a pound of lard, one and one-half pounds sugar, all creamed together; add one pint of egg whites slowly, then three-fourths of a pint of milk with one-fourth of an ounce of soda in it; then two pounds of flour with one-half of an ounce of cream of tartar; mix light. Bake at 370 degrees. — 43 — Citron Cake. Ao. 2. The silver cake recipe makes a nice, cheap citron cake, with one and one-half pounds of citron added. Wedding Cake. Cream together one pound of butter with one and one-fourth pounds of powdered sugar; add slowly twelve eggs; then one and one- fourth pounds of pastry flour with one-half of an ounce of baking powder; soak one and one-half pounds of washed currants, one and one-half pounds of stoned raisins, three-fourths of a pound of sliced citron, with brandy; mix to above dough; add one-half of a nutmeg. Dark Wedding Cake. Take pound cake mixture (genuine) and add one-half of a pint ot Porto Rico molasses, two ounces of cinnamon, allspice and cloves, one teaspoonful of vanilla, one teaspoonful of almond, one and one- half pounds of currants, one and one-half pounds of seedless raisins, three-fourths of a pound of sliced citron, all mixed well; one glass of sherry wine, one glass of brandy. Bake very slowly. Wine Cake. Ao. 1. Cream together two pounds of sugar with three-fourths of a pound of butter and lard; add eight eggs slowly, one quart of milk, vanilla or lemon, three pounds of flour and two ounces of baking powder. Dust with sugar before baking. Bake at 370 degrees. Wine Cake. ATo. 2. Cream together two pounds of butter and lard, four pounds of sugar, two pints of eggs, three pints of milk, six and one-t-alf pounds of flour, five and one-half ounces of baking powder, egg coloring and mace. Prepare as above. Strawberry Short Cake. Ao. 1. Make a rich tea biscuit dough of three pounds of flour, six ounces of butter and lard, two and one-half ounces of baking powder, a little salt, and one quart of milk; roll out in round layers one-fourth of an — 44 — inch thick, wash one layer a little with butter, lay another on top and bake. Take apart, spread with butter on the soft side, fill well with berries and juice and set the top on, spread with berries again, and pour juice over all. Have berries mixed well with powdered sugar for one hour. Strawberry Short Calce. JVo. 2. Take layer cake (plain layers), spread well with meringue (the whites of six eggs beaten with one-half pound of powdered sugar), spread with berries, dust with sugar, lay another layer on top, spread again, set the berries in rows on top, sprinkle with sugar, ornament a border around the edge with the meringue, and set a few minutes in the oven to brown the top. Strawberry Meringue Squares. Same as above, baked in squares, not too thick, cut in ten cent squares, well browned, are good sellers in season. Duchess. 2Vo. 1. Mix like wine cake. One pound of butter and lard, two pounds of sugar, one-half teaspoonful of egg coloring, seven eggs, one and three-fourth pints of milk, mace, three and one-fourth pounds of flour, two and one-half ounces of baking powder. Duchess. 2Vo. 2. Cream together two and one-half pounds of sugar, one and one-half pounds of butter and lard, one quart of eggs, slowly added; one quart of milk, in which is dissolved one ounce of soda; four and one-half pounds of flour, with two ounces of cream of tartar and a little mace. Frost half chocolate, half white. Bake in square tins, lined with paper. Angel ~Food.. Beat the whites of ten eggs very stiff; sieve together one-half of a pound of powdered sugar, five ounces of pastry flour, one-half of a teaspoonful of cream of tartar; mix all very light in the snow; one — 45 — teaspoonful of vanilla. Dip your moulds in cold water before filling. Bake in a moderate heat about thirty minutes. As soon as baked, turn the mould upside down, but rest on one side, so the air can cir- culate under it. Jelly Ca/cc. Cream together two pounds of sugar with, one pound of butter and lard; add slowly eight eggs, then one and three-fourth pints of milk, and lastly, three pound of flour with two ounces of baking powder. Grease the tins well and lay a small square piece of paper in the center. Fill half full and smooth on top. Bake quick and turn out at once on sugar dusted paper. Trim the edges a little, spread bottom layer with jelly, set another one on top; spread again, setting another layer on top. Frost with lemon icing, and draw thick lines through it with a jelly cornet; cut through crosswise, then with the back of a knife. Or you can spread the tops with jelly, laying a border of cocoanut around. Cot'oanut L,ayer Cake. Set three layers together with cream frosting (see Part IX. i, sprinkle each with cocoanut; frost the tops and sides also and sprinkle well with cocoanut; give the frosting a rich flavor of vanilla. Chocolate Layer Cake. Same as above, only fill and cover with chocolate frosting. Draw a few cross lines in white frosting over the chocolate, and run through crosswise with the back of a knife; or lay a border of walnut halves over the top. W liite Mountain Cake. Bake ,hick layers with the following mixture: One and one-half pounds of sugar and twelve ounces of butter creamed together; add slowly the whites of twelve eggs, one pint of milk, and two pounds of flour

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