Yellow Lady's Cake
From Buckeye cookery, 1892
Serves 2
A rich and flavorful cake.
Presented as published in 1892. 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 Buckeye cookery (1892), page 39. The excerpt below is the record exactly as published.
tea-spoon soda, table-spoon corn starch ; flavor with lemon and vanilla. | one Part.—Two cups sugar, one of butter, four (scant) of flour, one of sour milk, tea-spoon soda, table-spoon corn starch, whites of © eight eggs; flavor with almond or peach. Put in pan, alternately, one spoonful of gold and one of silver.—Miss Emma, Fisher. : Oup Hickory Cake. | One cup ‘sugar, half cup butter, three eggs beaten well together, ee vel tea-spoon soda stirred in half cup sour milk, two small cups on) a Are th | CAKE-MAKING. : flour; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares. This cake is always elected for a ‘‘ second term.”—Miss Flora Ziegler, Columbus. | Hickory-Nut CAKE. | Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two tea-spoons baking-powder, a cup nut-kernels cut fine. ‘Tried, and not found wanting. —Mrs. Judge West, Bellefontawne. Hickory-NuT CAKE. A cup butter, two of sugar, three of flour, one of sweet milk, » whites of seven and yolks of two eggs, a tea-spoon soda, two of cream tartar, one pint hickory-nut meats rolled and sprinkled with flour; beat the whites to a stiff froth. Rich and excellent.—Mrs, A. B. Morey. IMPERIAL Gus One pound butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before they are cracked, half pound citron, half pound raisins; beat the yolks light, add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving:a part for the fruit, and, lastly, the nuts blanched, cut fine and mixed with _ fruit and the rest of the flour. This is very delicious, and will keep for months.—Mrs. E. R. May, Minneapolis, Minn. Lapy’s CAKE. One-half cup butter, one and a half of sugar, two of flour, nearly -- one of sweet milk, half tea-spoon soda, one of cream tartur, whites of four eggs well beaten; flavor with peach or almond.—Miss M. - W., Madison. YeELLow Lapy’s CAKE. One and a half cups flour, one of sugar, half cup butter, half cup sweet milk, tea-spoon soda, two tea-spoons cream tartar, yolks of four eggs, teaspoon vanilla
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Cook this with the app: pantry check, scaling, and the assistant.