Wine Cakes No. 2

Ingredients

• One pound of sugar
• six ounces of butter
• a half pint of yolks
• one pint of milk
• one and one-half pounds of flour
• three-quarters of an ounce of baking powder
• lemon or vanilla flavor

Method

1. 1

   Bake in the same temperature as New York Pound Cake No.

2. 2

   229.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 33. The excerpt below is the record exactly as published.

WINE CAKES NO. 2. One pound of sugar, six ounces of butter, a halt pint of yolks, one pint of milk, one and one-hall pounds of flour, three-quarters of an ounce of baking powder, lemon or vanilla flavor. Bake in the same temperature as New York Pound Cake No. 229. Wine cakes are baked generally in the small round or square tins, five- and ten-cent size. 235.— SPANISH CAKE. One pound eight ounces of sugar, twelve ounces of butter, ten ounces of flour, ten ounces of corn- starch, twenty-two eggs, orange flower flavor. PAUL RICHARDS- BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 2g Separate the eggs; sift flour and cornstarch to-. Sift the soda and cream of tartar in the flour gether. Cream bntter, sugar and yolks same as (use a strong cake flour, or half spring and half for Pound Cake; leave out eight ounces of the winter). Mix and bake same as No. 238. sugar; beat the whites firm and add the sugar 240. LADY CAKES NO. 3. same way as for a meringue. Mix both parts to- One pound eight ounces of sugar, one pound gether and add the flour and starch. Bake in a two ounces of butter, one and one-half pints whites slow heat as for Pound Cakes. When done, let of eggs, one and one-half pounds of flour

Cook this with the app: pantry check, scaling, and the assistant.