White Almond-cake

Ingredients

• Two cups of sugar
• one of cream
• whites of four eggs
• a teaspoon of cream of tartar
• half an one of soda
• flour as stiff as pound-cake
• a teaspoonful of extract of almond

Method

1. 1

   Stir the butter and sugar to a cream, add the whites of the eggs, then the extract, flour, and last the cream of tartar beaten well in dry, and the soda dissolved in a very little hot water.

2. 2

   Bake all in one or in square tins.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 112. The excerpt below is the record exactly as published.

teaspoons of cream of tartar, one the same of soda. Mix like pound-cake \ cream of tartar dry in the flour, and the soda m a teaspoonful of hot water just as you put it in the pans. Bake like pound-cake or in fiat sqrtfire tins. 232 COOKBBT FROM EXPERIENCE. Snowflake-eake. One scant cap of batter, two cups of sugar, one of sweet milk^ one of com-staroh, two of flour, one and a half teaspoons of cream of tartar, three-quarters of a teaspoonful of soda and the whites of seven eggs. Stir the butter and sugar to a oream, add the whites of the eggs, then the corn-staroh; beat all well to- gether, then stir in the flour with the cream of tartar in it dry, then the milk with the soda dissolved in it. Bake like pound- cake or in shallow tins. * White Cup-cake. One cup of fresh butter, two cups of powdered sugar, four of sifted flour^ and a large ooffeecup of rich cream. Beat the whites only of five eggs to a stiff firoth, stir the butter and sugar to a cream, add the eggs, then the cream, a half of a small nutmeg grated, and the rind of a fresh lemon. Stir the butter and sugar to a cream, add the lemon and nutmeg, then the oream, the flour alternately with the whites of eggs, last a tea- spoonful of saleratus or soda dissolved in a teaspoonful of hot water. Bake in shallow pans or in a large cake. By adding the yolks of the eggs to this recipe you have a fine cream-cake. * White Almond-cake. Two cups of sugar, one of cream, whites of four eggs, a tea- spoon of cream of tartar and half an one of soda, flour as stiff as pound-cake, a teaspoonful of extract of almond

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