White Lady-Cake
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
When done, take it from the pan; when cold take the paper off, turn it upside down on the bottom of the pan and ice the side which was down.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 76. The excerpt below is the record exactly as published.
WHITE LADY-CAKE. Beat the whites of eight eggs to a high froth, add gradu- ally a pound of white sugar finely ground, beat quarter of a pound of batter to a cream, add a teacup of sweet milk with a small teaspoonful of powdered volatile salts or saleratns dissolved in it; put the eggs to butter and milk, add as much sifted wheat flour as will make it as thick as pound cake mature, and a teaspoon of orange-Sower water or lemon extract, then add a quarter of a pound of shelled al- monds
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