Silver Cake
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 74. The excerpt below is the record exactly as published.
SILVER CAKE. eggs, and add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture in the oven. Use a pan that has little legs at the top corners, so that when the pan is turned upside down on the table, after the baking, a current of air will pass under and over it. Bake for forty minutes in a moderate oven. Do not grease the pan. — New Cook-Book: Miss Maria Parloa. Estes & Lauriat, Pubs. {By per.) Silver Cake. The whites of five eggs, one cup of sugar, two and one-half cups of flour, one-half cup of butter, one-half cup of milk ; one teaspoonful of cream-tar- tar, and one-half teaspooonful of soda. Mix the butter and sugar together ; ‘add the milk, then the flour in which has been mixed the cream-tartar, then the whites of the eggs ; then the soda, dissolved in a little boiling water. — Presbyterian Cook-Book. Dayton, 0. {By per) Gold Cake. One cup of butter, two cups of sugar, three cups of flour, one-half a cup of milk, the yolks of five eggs ; one teaspoonful of cream-tartar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.