White Mountain Cake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 51. The excerpt below is the record exactly as published.
one-half cup butter, beat to a cream, one-half cup milk, two and one-half cups flour, two teaspoonfuls baking powder, three eggs, well beaten, bake in layers. Jelly : One cup sugar, one ^ZZ^ '^^ juice and grated rind of one lemon, one table- spoonful water, one teaspoonful flour, place dish in a pan of boiling water and let thicken, when cool spread between layers. riountain Cake. — Two cups sugar, one- half cup butter, two eggs beaten together until light, three cups flour, one cup sweet milk, two teaspoonfuls baking powder, bake in layers. Icing: White of one ^Z^. beaten stiff", seven teaspoonfuls pulverized sugar. White riountian Cake. — One cup sugar, one-half cup butter, one-half cup sweet milk, one -half cup corn starch, one cup flour, whites of six eggs, half teaspoonful vanilla, two teaspoonfuls baking powder. Bake in layers. Icing: Whites of two eggs
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