vegetarianpescatariansoy-freefish-freeshellfish-free
Velvet Cake
From Boston Cooking-School cook book, 1896
Serves 4
Princeton Orange Cake variation uses orange juice instead of water.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 271. The excerpt below is the record exactly as published.
VELVET CAKE 1% cup butter 11% cups flour 11% cups sugar Y% cup cornstarch 4 egg yolks Y teaspoon salt 4% cup cold water 4 teaspoons baking powder 4 egg whites 1g cup almonds, blanched and shredded
Cook this with the app: pantry check, scaling, and the assistant.