Sister Bettie's Sugar Cake
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 103. The excerpt below is the record exactly as published.
SISTER BETTIE'S SUGAR CAKE. One tablespoonful of butter, one tablespoonful of lard, one cup q<: sugar, one-half cup of buttermilk, one teaapoonful of soda mixed in milk, one egg, flour to roll and flavor to taste. BRIDE'S CAKE— A SPLENDID RECIPE. Take three-quarters of a pound of butter, wash and cream it, add one pound of white sugar; beat them well together, then add the beaten whites of seventeen eggs, alternately with a pound of sifted flour. Flavor with lemon or rose, and bake. This is a most delicious and delicate cake. WHITE SPONGE CAKE. . Seven eggs, two cups of granulated sugar, two cups of sifted flour, two-thirds of a cup of cold water; flavor to taste; one tablespoonful of baking powder. Beat the yolks of the eggs and the sugar to a cream, then add the water, then the flour; beat the whites of the eggs to a stiff froth, and beat in lightly the very last thing. Bake in a moderate oven. SNOW CAKE. Whites of eight eggs, two cups of white sugar, one cup of butter well washed, one cup of sweet milk, one teaspoonf ul of soda and two of cream of tartar sifted into two cups of flour and one of corn starch. Beat the but- ter to a cream and then beat in the flour ; beat the white of the eggs to a stiff froth and beat the sugar into that. Into this stir the milk and then add the two mix" tures together. This can be baked in a loaf; but it is better baked in layers between which is spread boiled frosting with almonds pounded to a paste, mixed into it; or with a spread of whipped cream between the layers. CHOCOLATE LAYER CAKE. Two eggs, one-half cup butter, one cup sugar, one- half cup milk, one and a half cups flour, sifted with one teaspoonful baking powder, and one-half teaspoon- 220 The Complete Cook Book. ful vanilla ; stir butter and sugar to a cream, and add the eggs one at a time, stirring a few minutes between each addition; next add the vanilla, the sifted flour and milk alternately; bake in two paper-lined jelly tins in a medium hot oven. In the meantime prepare a boiled ghocolate glace; put some of the glace between the layers, and pour the rest over the top of the cake. FIG CAKE. One and one-half cups of sugar, one-half cup butter, one-half cup of sweet milk, one and one-half cups flour, one teaspoonful baking powder, one-half cup corn- starch, whites of six eggs. Bake in two layers, and fill with fig filling. Chop one pound figs, add one- half cup sugar and one cup water. Stew until soft and smooth. Spread between the layers and ice the whole cake with boiled icing. NUT LAYER CAKE. Ladies seeking a new and delicious variety of cake for the five o'clock tea table will find it in the following recipe : The ingredients are one cup of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.