White Lady Cake

Ingredients

• the whites of eight eggs
• a pound of white sugar finely ground
• a quarter of a pound of butter
• a teacupful of sweet milk
• a small teaspoonful of powdered volatile salts or saleratus
• a teaspoonful of orange-flower water or lemon extract
• a quarter of a pound of shelled almonds

Method

1. 1

   Beat egg whites, add sugar gradually, cream butter, and mix with milk and dissolved saleratus.

2. 2

   Add flour and flavoring, then beaten almonds.

3. 3

   Bake in a lined pan.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 61. The excerpt below is the record exactly as published.

a small teaspoonful of powdered volatile salts or saleratus, dis- sol ved in a little hot water; half a nutmeg grated; a teaspoonful of lemon extract, or orange-flower water, and as much sifted flour as will make it as thick as 150 LA CUISINE CREOLE. pound-cake batter. Beat it until it is light and creamy ; then having taken off the skins, and beaten to a paste, a quarter of a pound of shelled almonds, stir them into the cake, and beat well. Line buttered tin pans^ with white paper ; put in the mixture an inch deep^ and bakQ half an hour in a quick oven, or forty minutes in a moderate oven. This is a delicious cake. WHITE LADY CAKE. Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground ; beat a quarter of a pound of butter to a cream ; add a teacupf ul |of sweet mîlk with a small teaspoonf ul of powdered vola- tile salts or saleratus dissolved in it ; put the eggs to the butter and milk, add as much sif ted flour as will make it as thick as pound-cake mixture; add a teaspoonf ul of orange-flower water or lemon extract, then add a quarter of a pound of shelled almonds

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