Wednesday, August 3, 2016

Feather Cake (1883)

  • 1 pound sugar
  • 1/4 pound butter
  • 1/2 pint milk in which dissolve 1 teaspoonful soda
  • 1 pound flour, well mixed with 2 teaspoonsful Cream of Tartar
  • 3 yolks of egg, beaten to a cream
  • 3 whites of egg, beaten to a snow
Cream the butter and sugar, stir in the milk (with soda), and beat well. Add one-third of the flour (with cream of tartar) and beat again.

Next, work in the beaten egg yolks, then the whites, and finally the rest of the flour, beating well after each successive addition of materials. When it is well mixed, smooth, and light, butter two medium size cake-pans, fill them, set into a moderate oven, and bake twenty to thirty minutes. 

"If well and deftly made, it will do honor to its name."

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

More "Lost" Recipes from "Ice Cream and Cakes," 1883

French Cake (1883)

Confederate Pound Cake (1883)

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