White Mountain Cake
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 106. The excerpt below is the record exactly as published.
WHITE MOUNTAIN CAKE, Two cupfuls of powdered sugar, one cupful of butter, one cup- ful of sweet milk, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, whites of six eggs. Bake in jelly-pans, and frost. ICING. Whites of four eggs, and three teacupfuls of powdered sugar, whipped together for half an hour; flavor with lemon, and add one teaspoonful of cream-tartar; put between layers and on top. Or, you can make boiled icing. You can make a yellow cake the same as the above recipe, only using the yolks of the eggs; bake 178 CAKE. the same, and put it together alternately, first the yellow, then the white. It looks very pretty when cut. The two together will make two loaves. COCOANUT CAKE. One and one-half cupfuls of white, powdered sugar, one-half cup of butter, three cupfuls of flour, one cupful of sweet milk
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