Wine Cake
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 34. The excerpt below is the record exactly as published.
Wine Cake. — 1 cup butter, 2 cups sugar, 2 cups flour. Ml teaspoon Royal Baking Pow- der, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition ; add flour sifted with powder, and wine ; mix into medium, firm batter; bake in shallow square cake-pan (fig. XIII), in moderate oven, 40 minutes; when taken from oven carefully ice with transpa- rent icing. ¥ Cookies and Small Cakes Royal cookies. — l cup butter, 2 cups sugar, 5 eggs, 1% pints flour, Mi 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 bis- cuit-cutter ; lay on greased baking- tin, bake in hot oven 5 or 6 minutes. Soft Cookies. — 1 cup butter, IMi cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder
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