Twentieth Century Cake

Ingredients

• One and one-half pounds of granulated sugar
• 1% pounds of butter
• 15 eggs
• 2 pounds of flour
• 2 teaspoons of cream of tartar
• 1 of soda
• % cup of molasses
• the yellow rind of 2 lemons and juice of 1
• 1 pound of pecans
• 1 pound of almonds
• % pound of citron cut very fine
• 1 pound of raisins
• 1 nutmeg

Method

1. 1

   Cream sugar and butter, add eggs beaten separately.

2. 2

   Mix in flour with cream of tartar and soda, add molasses and lemon.

3. 3

   Fold in nuts and bake in a greased mold for 2 hours.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 138. The excerpt below is the record exactly as published.

1% pounds of butter and half pound of brown sugar; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 well beaten eggs. Add ginger and other spices to taste. Lastly stir in half pint of sour cream. Put a little soda in cream and add last. Cur- rants or raisins may be added. Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1^2 pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped ap- ples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 of cinnamon, a pinch of salt. Cream butter and sugar, beat eggs light. Add half the milk to whites, stir- ring in flour and grated bread. Add sugar and butter, then suet and fruit alternately, spice and liquor and balance of milk. Stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours. Rice, With Raisins. One large coffee cup of raw rice, wash and cook until done. Stem 1 cup of raisins, without removing seed, put in boiling water, and cook 10 minutes. Drain, and stir well into the rice. Serve warm, with rich cream and sugar. A light dessert for luncheon. Date Pudding. Two cups of whole wheat meal, 1 cup of sour cream, % cup of molasses, 1 cup stoned dates, I/2 teaspoon salt, 1 teaspoon soda. Put dates into meal, and mix until floured, add rest of ingredients. Put KENTUCKY RECEIPT BOOK. 231 in melon mold, and steam 3 hours. Serve with wine sauce or whip- ped cream. Baisins, figs or preserved fruits, may be substituted for dates. Pudding. One quart of milk, 1-3 cup cream of wheat, 3 eggs, 1 teaspoon of vanilla, ^ teaspoon of salt. Scald the milk in double boiler, then add gradually wheat and salt; cook 30 minutes. Then pour milk over beaten eggs and stir lightly; add the vanilla. Put mixture in pudding dish and bake until a chestnut brown. Serve warm with cream and sugar. Yorhihire Pudding. One-half a cup of flour, 2 eggs, 2-3 of a pint of milk, scant tea- spoon of salt. Beat eggs until light, add milk and salt, pour % cup of mixture on flour, stir to a smooth paste, add the rest of the mix- ture and beat hard. Bake pudding in hot gem pans 45 minutes. Baste with the dripping from the beef. Serve as a garnish for roast beef. Cream Fritters. One coffee cup of cream, whites of 5 eggs, 2 cups of sifted flour, a pinch of salt and a dash of nutmeg. Stir stiflSy-beaten whites into cream, then flour, nutmeg and salt ; beat hard. The batter is rather stiff, fry by spoonful in hot fat. Drain and serve with powdered sugar or jelly sauce. Any chopped fruit may be added to batter before cooking. They should be light and crisp. Apples With Meringue. Bake apples; when cold place in pyramid shape on a pan and cover with meringue and bake a chestnut brown. Serve cold with rich cream. Banana Croquettes. Six bananas, % cup powdered sugar, juice of 2 oranges, 1 eggy 2 cups of biscuit crumbs. Strip skin from bananas, cut into halves crosswise, make straight at the end, sprinkle with powdered sugar, and pour over the orange juice. Put them in a cool place for 1 hour, turning occasionally, until all are flavored with the orange, then I roll in the egg, then in crumbs, and fry iij hot fat. Serve with or i without sauce. Brandy Sauce. Rub % cup of butter to a cream in a warm bowl, add gradually 1 wine glass of brandy, % grated nutmeg and the juice of 1 lemon ; now st;r it slowly into % cup of boiling water and simmer for a few I minutes. Pineapple Sauce. Make heavy syrup with 1 cup sugar, i^ cup water, boiling until it will spin. Then strain and add whatever juice has drained from 232 KENTUCKY BECEIPT BOOK. the cut pineapple or syrup from canned pineapple. Bemove £rom fire, and add enough white wine to make 1 pint of sauce^ also 1 tea- spoon of rum or 1 teaspoon euracoa. CAK Twentieth Century Cake. One and one-half pounds of granulated sugar, 1% pounds of but- ter, cueamed, 15 eggs, beaten separately, 2 pounds of flour in which has been sifted 2 teaspoons of cream of tartar and 1 of soda, % cup of molasses, in which grate the yellow rind of 2 lemons and juice of 1. One pound of pecans, 1 pound of almonds, % pound of citron cut very &ie, 1 pound of raisins, 1 nutmeg

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