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White Cake
From How we cook in Tennessee .., 1906
Serves 8
Use the whitest butter.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 79. The excerpt below is the record exactly as published.
White Cake. — Whites of twelve eggs, six cups flour (slightly heaped), three and one-half cups sugar (even), two even cups butter, measured after it is creamed, two cups ice water, three teaspoons baking powder (slightly heaped). Line the pan with paper, letting it protrude over the edges. Do not grease pan. White Cake. — Half cup of butter, half cup of lard, two cups of sugar, one cup of water, four cups of flour, whites of six eggs well beaten, one tablespoon of whiskey, one tablespoon of lemon, two teaspoons of cream tartar, one teaspoon of soda. — Miss Mary Bond. White Cake. — Beat the whites of ten eggs to a stiff froth, then add one and one-half cups of sugar; cream one cup of butter with one and one-half cups of sugar until very light. Mix the whites with the butter; add three and one-half cups flour, one cup sweet milk, two light teaspoonfuls baking powder. Stir all together well and bake in jelly cake pans or as a loaf cake. — Mrs. S. D. Hays. White Cake. — Whites of eight eggs, three cups dainty flour, one cup sweet milk, two-thirds cup butter, two cups sugar, two teaspoons baking powder. Cream the butter and sugar, add milk, the whites of eggs well beaten, then flour mixed with baking powder. Flavor with vanilla. Bake in layers. — Mrs. M. H. Taylor. White Cake. — Whites of four eggs, three cups of flour, two cups of sugar, three-quarters cup of butter, two teaspoons of baking powder, one cup of milk. — Mrs. A. H. Ellington. White Cake. — Eighteen whites, one and one-half pounds powdered sugar, one and one-quarter pounds flour, quarter pound corn starch, one pound butter, two level teaspoons bak- ing powde
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