White Cake

Ingredients

• 1 1/2 cups of sugar
• 1/2 cup of butter
• 1 cup of milk
• whites of 4 eggs
• 2 teaspoons of B. Powder
• 3 cups of flour

Method

1. 1

   Cream sugar and butter together, then add milk and beaten egg whites.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 18. The excerpt below is the record exactly as published.

whites of 4 eggs beaten very stiff. 1 tablespoonful of powdered sugar, i pinch of baKing soda, add the last thhig i tablespoonful of prune juice. Bake in pudding dish about I5 minutes. Serve cold with cream. N^' rs tVorrison 80S N lo th. .-^tr. Fried Tomatoes Take a couple of large ripe tomatoes and wash clean, but do not peel; slice in thick slices, then season with v'^^^iigar, Fait & pepper, and dip in flour, then fry in hot butter Serve them while hct. Miss E'^i"i^^ Vessuer I5T9 Thul Str. Noodles for Soup Beat I Qgg light, add apmch of salt, and flour enough ti make a stiff dongh, roll out in a verv thin sheet, dredge with flour to keep from stickhig, then roll up tightly, begin at cue end and shave down fine, lil e cabbage for slaw. IMrs Ki^'^PP I200 PlaiiK Str. Candy Butter Scotch One cup of molasses, one cup of sugar, cue half cup of butter. Boil until done. MibS L y<^^^ie K^^i^P- 1200 FlaEK Str. 54 Virginie Biown Bread 1 pint of corn meal, pour over enough boiling wa- ter to thoroughly scald it, when cool, add 1 pint of light white bread sponge, mix well together, add i cupful of molasses, and graham flour enough to mold, this will make two loaves, when light, bake in a moderate oven for an hour and a half. Mrs B- S^i'a^^^^ 32S N Plane Str. Cr.tmeal Crackers 6 glasses of oatmeal, 2 glasses of flour, i cup of lard, I cup of sugar , i cup of water, i teaspoonful of soda disolved in one tablespoonful of vinegar, i pinch of salt. Mix same as for cookies only cut them in squares. Mrs M- E- E"gle S60 Franklin Sir. Jelly Custard To r cup of any sort of jelly add 1 egg, and beat well t'^gethcr with 3 tcaspconsful of cream or milK; after mixing thoroughly, bake in a gocd crust Miss flggie H<^ugh I400 riank vStr, Ginger Cookies T cup of sugar, 1 cup molasses, i cup of butter, i *^gg, I tablespoonful of vinegar, 1 tal)lespoonful of gin- ger, I teaspoonful of soda, di^olvc in boiling water, mix like cookie dough rather soft. Mrs V/icmer ^22 Plane vStr. Silver Cake 55 7 eggs, the whites beaten to a stiff froth, 2 cups of powdered sugar, Yh cup of butter, Y^ cup of milk, 2 teaspoonsful of B. Powder, 'or i teaspoonful Cr. of Tar- tar and Yz teaspoonful of soda', 3 cupsful of flour, 1 teaspoonful of vanilla, or 4 drops of almond essence. Bake in a loaf for an hour. Mrs L- W^^^^- 310 N Gertinie Str. Dcugl nuts 2 cups of sugar, ^z cup of shortening, 2 eggs, i crp of sour milK, i teaspoon of soda, flour to make stiff e- nough to roll. Bake in hot lard. Mrs Nillian Ramke. 1417 Bodeman Str. Watermelon Cake 1)4 cups of sugar, Yi cup of butter beaten to a cream 3 eggs, 1 cup of milK, 2)4 cups of flour, 2)^ teaspoons- of B. Powder, take half of the butter; and put a few spoons of red sugar, and add a teaspoon of vanilla. Mrs cJoe. Euehl, I419 Bodeman Str. White Cake I 1-2 cups of sugar, 1-2 cup of butter, 1 cup ofmilK, wdiites of 4 eggs, 2 teaspoons of B. Powder, 3 cups of flour

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