Stolla (Raised Cake)

Ingredients

• nine cups of flour
• two cents' worth of yeast
• three cups of milk
• two eggs
• one and one-quarter cups of butter
• one and one-half cups of sugar
• salt
• rind of a lemon
• a little sugared or candied orange
• one-quarter of a pound of citron
• one-quarter of a pound of almonds
• two tablespoonfuls of brandy
• one pound of seedless raisins

Method

1. 1

   Set the yeast and milk in the center of the flour.

2. 2

   When raised, add the eggs, butter, sugar, salt, lemon rind, sugared orange, citron, almonds, brandy, and raisins.

3. 3

   Cream the butter and sugar, then mix with the other ingredients, working in all the flour.

4. 4

   Let rise overnight.

5. 5

   In the morning, make into loaves and let rise again.

6. 6

   Bake for a little more than an hour.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 160. The excerpt below is the record exactly as published.

STOLLA (RAISED CAKE). Take nine cups of flour and set with two cents' worth of yeast, three cups of milk. Set this about one hour before making stiff. Put the yeast and milk in the center of the flour. When raised add two eggs, one and one-quarter cups of butter, one and one-half cups of sugar, salt, rind of a lemon, a little sugared or candied orange, one-quarter of a pound of cit- ron, one-quarter of a pound of almonds, two tablespoonfuls of brandy, one 322 CAKES. pound of seedless raisins. Cream the butter and sugar, then add the eggs, and mix this with the other ingredients, and then work all the flour in. Let rise over night. In the morning make into loaves and let rise again. Then bake a little more than an hour. Mrs. Casper. CHOCOLATE MARBLE CAKE. Put one ounce of chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream one-half cup of butter and one cup of sugar. Gradually beat in half a cup of milk. Now add the whites of six eggs, beaten to a stiff froth; one teaspoonful of vanilla, and a one and one-half cups of sifted flour, in which is mixed one teaspoonful of baking-powder. Put about one-third of this mixture into another bowl and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well-buttered, deep cake- pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing. Maria Parloa. WASHINGTON CAKE. Cream three-fourths of a pound of butter and one and one-fourth pounds of brown sugar. Add the beaten yolks of six eggs, one pint of sweet milk and one and three-fourths pounds of sifted flour into which has been sifted two teaspoonfuls (reserving a little of the flour to mix with the fruit). Then add three-fourths of a pound of currants, one-half pound of seedless raisins, one-fourth of a pound of citron, sliced, and one- half of a nutmeg, grated, and lastly, the beaten whites of eggs. Bake very slowly for two hours. J. A. B. PORK CAKE. One pound of salt pork chopped fine, three cups of boiling water, three cups of molasses, two cups of sugar, three teaspoonfuls of soda, two pounds of raisins (chopped and rubbed in flour), one grated nutmeg, two teaspoonfuls of cloves and two teaspoonfuls of cinnamon; stiffen with flour. Long bread-pans are nicest in which to bake the cake. Mrs. Oliver Huff. LOAF COCOANUT CAKE. One-half cup of butter, one cup of sugar, one and one-half cups of flour, one rounding teaspoonful of baking-powder, two eggs, one cup of grated cocoanut and a pinch of salt; beat butter and sugar till light and creamy, add the yolks of the eggs, then the flour, salt and baking-powder CAKES. 223 sifted together alternately with the cocoanut; lastly, fold in the whites of the eggs gently, so as not to destroy their lightness. Bake in a steady oven about forty minutes. Mrs. Julia Cross. HARRISON CAKE. One cup of sugar, one cup of New Orleans molasses, one cup of but- ter, three eggs, four cups of flour, two teaspoonfuls of baking-powder, and one pound of seedless raisins

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