Sponged Cake
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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 Burlington ladies cook book & 25 secrets of success (1901), page 12. The excerpt below is the record exactly as published.
Sponge Cake 3 eggo, T cup of sugar, i large tablespoonful of but- ter, 2 teaspoonsful of B. Powder, icup of flour, i table- .spoonfi-J of milk, bake in layers. Filling: — i ciip of cold water, t ecrg^ i cup of sug^ar, the juice and grated 1 ind of one lemon, i large tablet^poon of corn-starcli. Cook this in a dish of hot water till it becomes thick. Miss /-^maiida hi^y^"^- 1329 K ej) 111. vStr. Peach Cake Bake 3 sheets of spongecake, same as for jellv cake, cut peaches in thin slices, prepare cream b}^ sweeting and whipping it, flavor with vanilla. Put layers of peaches between the caKes, and pour the cream over eachlayei. Miss ftmanda Hty^r. 13 K) N 9 th. Str. Satisfactory' Cake Beat I }4 cups of sugar, pinch of salt, and voIks of 3 egfgs togetlicr, add the well beaten whites of 3 eggs, and half cup of cream, and half teaspconful of vanilla to this add 2 teacupsful of flour into which has been sifted 1 tsaspoonful of B. Powder, when baxed pour over it a frosting made a^ follows;, i cup of sugar, 2 teaspoonful of cold water letting conie to just a boil, llieii pour it into the well ])catcn ^\•hites of one egg, bj.il aUogetiier. Miss M'^T^^-'i'^'^t Gushing. 1205 Agency Ave. SpOiigc Cuke 39 2 Clips oi sugar, 4 eggs beat thorougiily, i teacup of flour, I tabiespoonful of B. Powder, flavor with one tca^|:'ici:ful of vanilla
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Cook this with the app: pantry check, scaling, and the assistant.