vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Cake
From The Henderson cook book, 1914
Serves 10
Recipe by Mrs. Alex. Cheek.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 57. The excerpt below is the record exactly as published.
WHITE CAKE. Whites of 7 eggs, 2 cups sugar, 2-3 cup butter, ^ cup sweet milk, 3 cups flour (measured after sifting), 3 heaping teaspoons of Royal baking powder. Flavor with vanilla. — Mrs. Alex. Cheek. WHITE CAKE. Three cups of sugar, 1 of butter, 1 of milk, 3 of flour, 1 of corn starch, 12 eggs (whites) well beaten, l/o teaspoon Royal baking powder. Dissolve corn starch in part of milk and sugar, stirred to a cream, then add the flour, then the re- mainder of the milk, then whites of eggs ; flavor with bitter 128 LAYER CAKES almond. (1) Bake in 4 layers, use icing and nuts for filling (almonds) 1 layer; (2) 1 cocoanut, grated, juice of 1 orange — 1 layer; (3) 1 cup raisins, dash of chocolate — 1 layer; (4) 1 cup nuts, 1 cup citron; (5) 4 cups of sugar, the whites of 4 eggs. Take sugar, 1 cup water and let it boil until you can string it (don't stir) ; whip whites and beat in the boiling sugar until cool. — Mrs. 0. N. McDowell. YELLOW CAKE. Yolks of 8 eggs, 2 cups sugar, 2-3 of a cup of butter, 1 cup sweet milk,
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