Sour Milk Cake

Ingredients

• Two cups brown sugar
• half cup butter
• one cup sour milk
• one cup sour cream
• four cups flour
• three teaspoons soda
• one teaspoon cinnamon
• one teaspoon allspice
• one teaspoon nutmeg
• one cup raisins
• two cups currants

Method

1. 1

   Mix all ingredients together and bake.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 17. The excerpt below is the record exactly as published.

SOUR MILK CAKE—Two cups brown sugar, half cup but- ter, one cup sour milk, one cup sour cream, four cups flour, _ three teaspoons soda, one teaspoon cinnamon, allspice and - nutmeg, one cup raisins, two cups currants. . SOUR MILK CAKE—Two eggs, one cup sugar, one cup sour milk, one cup shortening, two cups flour, one teas- poonful soda, one teaspoonful cinnamon, one teaspoonful nutmeg, one teaspoonful cloves, one cup chopped raisins. ‘Make in layer or loaf. : STRAWBERRY CAKE—One cup sour milk. one cup Or- _fleans molasses, one cup sugar, one cup lard, two eggs, two teaspoons ground cloves, nutmeg, cinnamon, two of soda. This recipe will make two small cakes of three layers or one very large one. Place the layers together with straw: berry jam or any other jam; frost top. pc! SUNSHINE CAKE—Beat yolks seven eggs very light; add one cup fine. granulated sugar; beat while adding’ sugar. Beat whites very stiff, add quickly to yolks and sugar; then add two-thirds cup pastry flour sifted six times, with one heaping teaspoon cream of tartar. Bake as angel food, SHORTCAKES (Drop)—Four teacups of flour, three even - teaspoons of baking powder, one heaping tablespoon yun, then e ing, one teaspoon salt. Rub the shortening in the flour, th use a spoon and mix with milk to a very stiff batter. Bak in a hot oven in gem pans. Eat hot with butter. ‘ _ 4 SHORTCAKE (Peach)—One egg, one-half cup of butter, one cup sugar, oné cup milk, 21% cups of flour, two teaspoons baking powder, a little flavoring. Cream butter and sugar, _ add the egg and beat well, then add the flavoring. Stir in _ the milk, add flour and baking powder; mix well so batter ro will be real stiff. ‘Prepare a deep round dish, well buttered, with canned peaches spread carefully in bottom of dish. (Be sure to drain the peaches first.) Have peaches in dish heat- ed in oven thoroughly before dropping the batter in. hres 40 minutes. Turn cake upside down; when cool Pte at: re: move from dish. Serve with cream. | I. * - * ‘ oe Enarten peaches make a fine shortcake. Make a crust by beating one egg, add one cup of water, a tablespoon shortening, pinch of salt, teaspoon baking powder, flour to -make good paste. When done cut in two—that is cut all - around to make an upper and lower crust—spread with but- ‘ter and lay the peaches on the lower crust. Save Che Ber - the can, and pour over each piece in serving. * * &® ey ' SHORTCAK® (Peach Cream)—One quart canned pate _. turned in sieve to drain juice off; mash fine and sweeten taste. Make two rich crusts in jell pans, same as for pie Have half pint cream whipped stiff, put just a little sugar i1 it. Put layer of peaches, layer of cream, another crust, ¢ layer of peaches and last a layer of cream. Do not make cake the day before you want to use it, as it soaks: t crust. : SHORTCAKE (Strawberry)—One egg in cup, beat. light, fill the cup with milk; two cups flour (not heaping) » two teaspoons of baking powder} last of all five teaspoons melted buter.: Bake in one long layer, butter Pik but don’t put the fruit on till ready ,t° Bere. " One cup miik, three i tetasenrs baking powaes teaspoon salt, one-half cup butter

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