White Mountain Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 25. The excerpt below is the record exactly as published.
White Mountain Cake. — 1 cup butter, 3 cups sugar, 1 pint flour, \XA teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops extract bitter almonds. Rub butter, AND PASTRY COOK and sugar to light, white cream; add the 6 whites whipped to dry froth, the flour sifted with the powder, the milk, and extract; mix together thoroughly, but carefully, and bake in jelly-cake tins in a quick oven 15 minutes; then arrange in layers with white icing and grated cocoanut mixed, in the proportion of 2 cups of former to 1 of latter. Wild Rose Cake. — Make the dough after the receipt given for pond-lily cake, flavoring with rose and strawberry instead of peach. Bake in 2-inch-deep jelly-tins, and sandwich with pink icing, and the same on top. (Made by substituting finely pulverized pink sugar for white.) When you have put the last layer of pink icing on top, sift very lightly over with granulated white sugar Cookies and Small Cakes Requiring More Than Four Eggs OYAL COOKIES. — 1 cup butter, 2 cups sugar, 5 eggs, l A pints flour, A teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk; mix into dough, soft enough to handle conveniently; flour the board, roll out dough, thin ; cut out with biscuit-cutter; lay on greased baking- tin, bake in hot oven 5 or 6 minutes. Anise-seed Cakes. — 8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder
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