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West Philadelphia Cake
From The economical cook book, 1905
Serves 10
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 113. The excerpt below is the record exactly as published.
West Philadelphia Cake. One cup of butter, one and a half of sugar, three cups of flour, three eggs beaten separately, one cup of cream, two tea spoons of cream of tartar, one of soda. Stir the butter and sugar to a cream, flavor with lemon-peel, a little grated nutmeg, and a pinch of cinnamon; add the eggs, then the cream, then the flour with the cream of tartar in it, and last the soda dis- solved in a very little hot water. Bake in square pans. A Good Cup-cake. Three cups of sugar, one of butter stirred to a cream with the sugar, five eggs beaten light and added, a cup of sour cream, five cups of flour, a grated nutmeg, and last a teaspoonful of sale- ratus or soda dissolved in a teaspoonful of hot water. You ma^ add firuit, if you choose. Bake in shallow pans or tins. Soda-cake. One teacup of white sugar, a heaping tablespoonfrd of butter, one egg, two cups of flour, and a small cup of milk. Stii 284 COOKERY FROM EXPERIENCE. together the batter, sugar and egg ; beat them light; flaTor to /our taste ; then add the flour with two small even teaspoons of oream of tartar in it, and last the milk with a small teaspoon of 9oda dissolved in it. Bake in square fiat tins. Jackson Cake. One pound of sugar, half a pound of butter, half a pint of rich oream, one pound of flour, and five eggs beaten separately Stir the butter and sugar together, add the eggs, fiavor to youx taste, then the cream and fiour alternately; beat very light Bake in square tins, or all in one. * Gold Cake. The yolks of eight eggs, one cup of sugar, three-quarters of a dup of butter, two of fiour, half a teaspoonful of soda, a tea- spoonM of cream of tartar. Mix like pound-cake— cream of tartar dry in the flour, the soda last in a teaspoonful of hot water. Bake immediately. Flavor with orange or lemon-peel grated. * Silver Cake. Two cups of sugar, three-quarters of a cup of butter, one of oream, four of flour, the whites of four eggs, two teaspoons of cream of tartar
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