White Mountain Cake
From Home cookery, 1898
When cold, cut into pieces of equal size, but not too small. Lay them one on the top of the other till they form a good sized cake, having previously spread each piece with a mixture of the whites of two eggs, castor sugar, and lemon juice.
Presented as published in 1898. 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
Nutrition per serving
2252Calories
31 gProtein
500 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories2252 kcal
Protein31 g
Carbohydrates500 g
Fiber0 g
Sugars453 g
Total Fat68 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol877 mg
Sodium1558 mg
Potassium1178 mg
Calcium136 mg
Iron7.1 mg
Magnesium42 mg
Phosphorus468 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4 mg
Folate185 mcg
Choline588 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 82. The excerpt below is the record exactly as published.
Flour 2 oz. Eggs 5- Vanilla. Pate Fonce. Line plain round moulds about 2 inches deep with Pate Fonce, rolled very thinly — prick the paste all over to prevent its blistering ; lay in a tablespoonful of apricot jam, fill in with the Cake Mixture, sift sugar over, and bake in a moderate oven. When done and cold, glaze the sides and top with apricot glaze ; garnish with almonds, pistachios, cocoanut, or crystallised fruits. The top can be iced instead of glazed, if preferred. Make the Cake Mixture as follows : — Put the yolks of five and the whites of two eggs with the sugar into a basin and beat until thick as cream. Pound the almonds with milk to a smooth paste, and stir them into the sugar and eggs ; add the flour lightly, and vanilla, then mix in lastly the remaining whites of eggs, beaten very stiffly ; pour into cake mould and bake at once. 196 White Mountain Cake. Yolks of eggs .. White of egg .. Sugar Flour Butter Milk Cream of tartar Carbonate of soda 4- i'lb. lib. 2 oz. a very little. I teaspoonful.
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Cook this with the app: pantry check, scaling, and the assistant.