White Cake
From Some simple Sunday suppers, 1895
Half this quantity of filling is sufficient to frost a loaf cake, using whites of two eggs.
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 5. The excerpt below is the record exactly as published.
White Cake Oolong Lemonade QtXtbpiYI (DfJicflCH. Boil a chicken until tender. When (Mrs. Rorer.) cold, cut in small pieces, remov- ing all bones. To a quart of the chopped meat allow: Three hard-boiled eggs; one tablespoonful of flour; one- half cup cream; one -half cup butter; one gill (eight tablespoonfuls) sherry ; one-quarter teaspoonful ground mace; one-eighth teaspoonful ground cloves. Salt and pepper to taste. Rub the butter and flour together. Add this to chicken, cream and seasoning, putting all into a saucepan. Chop the whites of eggs fine, mash the yolks to a paste with a few spoonfuls of the cream, and add all to the chicken. Stir all together until it comes to the boiling point. Do not add wine until just before serving. This can be prepared the day before it is wanted. Heat through, and add wine just before serving. 28 Vegetable Salad — See 1 1 Salads," No. 11. rWQlft (Cfliic. Whites of five eggs; one-half cup but- ter; one and one-half cups sugar; two cups pastry flour ; one teaspoonful cream tartar ; one- half teaspoonful soda, or one and one-half teaspoonfuls baking powder; juice of half a lemon
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