WATER MELON CAKE
From The new Kentucky home cook book, 1884
Serves 6
Mrs. William Davis
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 143. The excerpt below is the record exactly as published.
WATER MELON CAKE. White Part. — Take two cupfuls of white sugar, one- half cupful of butter, one-half cupful of water or sweet milk, the whites of eight eggs, and three cupfuls of sifted flour. Bed Part. — Take one-half pound of red sugar, one-half The New Kentucky Home Cook Book. 281 cupful of water or sweet milk, the whites of six eggs, two cupfuls of flour, one-half tea-spoonful of baking-powder in each part. Cream the butter and sugar together, add the milk, then the flour, lastly the whites of the eggs which have been whipped to a stiff froth, and the baking-powder. Put half the white part in the pan, then all the red, with a few seeded raisins sprinkled in to give the appearance of seed, then the remainder of the white part on top. Bake in a moderate oven about one hour. Mrs. William Davis. MADELINE CAKE. Take one pound of butter, one pound of flour, one and one-fourth pound of powdered sugar, twelve eggs, three pounds of citron chopped fine, two pounds of almonds blanched and chopped fine, two cocoa-nuts grated, two tea- spoonfuls of ground cinnamon, two tea-spoonfuls of mace, two grated nutmegs, one wine-glassful of wine, one wine- glassful of brandy. Mix as fruit cake. Bake slowly for two hours. Mrs. E. P. Johnson. COCOA-NUT CAKE. Take two cupfuls of grated cocoa-nut, one cupful of pow- dered sugar, one-half cupful of butter
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