Old-time recipes
Cakes
1745 recipes from 68 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Cakes1745
| Cookbook | Click a line to open it |
|---|---|
| The Jewish Manual (1846) | A Cake Without Butter |
Beat well five eggs, to which add six ounces of flour; flavour with beaten almonds, and add, if liked, thin slices of citron; bake in a mould in a moderate oven. From The Jewish Manual, 1846, page 187. | |
| The Southern Cookbook (1912) | A Common Cake |
Mix three quarters of a pound of flour with half a pound ounces of sugar, half an ounce of caraways, and a glass of raisin it well and bake it in a quick oven. Fine Lisbon sugar will do. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 75. | |
| Housekeeping in Old Virginia (1879) | A Delicate Cake for Tea |
Beat the yolks and whites of two eggs separately; to the yolks add two coffee-cups of sugar, and two cupfuls of sweet From Housekeeping in Old Virginia, 1879, page 368. | |
| Housekeeping in Old Virginia (1879) | A Delicious Cake |
2 J pounds flour. 24 eggs, yolks and whites. 12 ounces almonds. 2 tablespoonfuls rose water, in which the almonds should be beaten. 2 wine-glasses of French brandy. 2 ... From Housekeeping in Old Virginia, 1879, page 351. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | A Dover Cake |
Half a pint of milk. A small tea-spoonful of pearl-ash. One pound of sifted flour. One pound of powdered white sugar. Half a pound of butter. Six eggs. One glass of ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 82. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Fine Cowledge, or Wedding Cake. Wash Two |
and a half pounds of fresh butter in spring water first, then in rose water, beat the butter to a cream; beat twenty eggs, yolks and whites separately, half an hour; ... From Jewish Cookery Book, on Principles of Economy, 1871, page 76. | |
| La Cuisine Creole (1885) | A General Rule for Making Sponge Cake |
Take of sugar the weight of the eggs used, and half the weight of flour; beat the yolks and sugar together, then add the flour, and, lastly, the whites, having first ... From La Cuisine Creole, 1885, page 154. | |
| The Jewish Manual (1846) | A Nice Breakfast Cake |
Make a paste of half a pound of flour, one ounce of butter, a very little salt, two eggs, and a table-spoonful of milk, roll it out, but first set it to rise before the ... From The Jewish Manual, 1846, page 188. | |
| La Cuisine Creole (1885) | A Nice Molasses Cake |
One cup of molasses, one and a half cups of sugar, one cup of butter, four eggs, a cup of sour milk and heaping-spoonful of soda. If desirable, you may add one pound of ... From La Cuisine Creole, 1885, page 165. | |
| The Jewish Manual (1846) | A Plain Cake |
Work into two pounds of dough a quarter of a pound of sugar, the same of butter; add a couple of eggs, and bake in a tin. 4& POUND CAKE. Beat to cream a pound of butter ... From The Jewish Manual, 1846, page 184. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Plain Jelly Cake |
One cupful each of sugar and flour, three eggs, half a teaspoonful of soda; bake, and while warm spread jelly between layers. From Mrs. Porter's New Southern Cookery Book, 1871, page 259. | |
| The Virginia House-Wife (1824) | A Rich Fruit Cake |
Have the following articles prepared be fore you begin the cake; four pounds of flour dried and sifted; four pounds of butter washed to free it from salt; two pounds of ... From The Virginia House-Wife, 1824, page 178. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Rich Loaf or Wedding Cake |
Two pounds of butter, two pounds of fine white sugar beaten together, eighteen eggs beaten separately, one cup of brandy, one cup of molasses, one tea-spoonful of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 130. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | A Small Sponge Cake |
One cup of sugar,; 4 cup of milk, 1 egg, 2 teaspoons cream tartar, ! 1 of soda, butter size of an egg. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. | |
| The Jewish Manual (1846) | A Soda Cake |
Mix with the above ingredients one drachm of soda, which should be rubbed in with the flour. This is reckoned a wholesome cake, and. half the quantity of eggs are ... From The Jewish Manual, 1846, page 184. | |
| Common Sense in the Household (1871) | A Tipsy Chaklotte |
»J« 1 large stale sponge-cake. 1 pint rich sweet cream. 1 cup sherry wine. •J oz. Cooper's gelatine, soaked in a cup of cold water two 1 teaspoonful vani]la or bitter ... From Common Sense in the Household, 1871, page 435. | |
| The Southern Cookbook (1912) | A Very Fine Cake |
Wash two pounds and a half of fresh butter in water first, and then in rose-water; beat the butter to a cream, beat twenty eggs, yolks and whites separately, half an ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 73. | |
| La Cuisine Creole (1885) | A Very Good Cheap Cake |
One cup of butter, one and a half cups of brown sugar, one cup of milk, sweet or sour, yeast powder or soda—if yeast powder is used, put two teaspoon¬ fuls; if soda, put ... From La Cuisine Creole, 1885, page 164. | |
| The House Servant's Directory (1827) | A Wash to Give a Brilliant Lustre to |
Take one quart of rain or soft water, dissolve in it four ounces of good alum; the alum is perfectly dissolved, take it off the coals and skim it it and cork it close. ... From The House Servant's Directory, 1827, page 124. | |
| The Creole Cookery Book (1885) | Aberdeen Crulla Cake |
Beat to a cream 4 lb. of fresh butter, and mix it with the same quantity of pounded and sifted loaf sugar, 4 well beaten eggs; add flour till thick enough to roll out; ... From The Creole Cookery Book, 1885, page 136. | |
| Mrs. Owen's Illinois Cook Book (1871) | Add a |
little flour to the butter and sugar before putting in the the in the then add the flour and alternately. the whites are put in the pan, and bake immediately. Nice white ... From Mrs. Owen's Illinois Cook Book, 1871, page 185. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Add the whites of the |
beaten to a stiff froth. Pour into a two-quart mould, which has been lined with sponge cake, and put on ice to Make a soft custard of the yolks of the eggs, one pint of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 311. | |
| Mrs. Hale's New Cook Book (1857) | Agitating the |
exposing it to the air, will soften help it Strain muddy water through a fine sieve, in which a cloth and sponge, or layer of fine sand or charcoal is placed. S(>da ... From Mrs. Hale's New Cook Book, 1857, page 430. | |
| The Appledore Cook Book (1872) | Allie's Cake |
One cup of molasses, one of sugar, one of sour milk, three of flour, one half of butter, one pound of raisins, one teaspoonful of saleratus, two of cinnamon, and one of ... From The Appledore Cook Book, 1872, page 96. | |
| The Cook's Own Book (1832) | Almond Bitter Cake |
three ounce* (half bitter and half sweet) of almonds, put them into an earthen pan with six ounces of powder sugar; the same of (lour, two whole eggs, and six yolks, a ... From The Cook's Own Book, 1832, page 297. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Almond Cake |
Two ounces of blanched bitter almonds, pounded very fine. Seven ounces of flour, sifted and dried. Ten eggs. One pound of loaf-sugar, powdered and sifted. Two ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 66. | |
| Common Sense in the Household (1871) | Almond Cake |
« ^ " 8 e^gs. • olU 1 coffee-cupful sweet almonds, blanched by putting tlieni into hot water, and, when stripped of skiiia and perfectly cold, beaten to a j^aste in a ... From Common Sense in the Household, 1871, page 330. | |
| Mrs. Owen's Illinois Cook Book (1871) | Almond Cake |
Whites of seventeen eggs, Three-quarters of a pound butter, One pound white sugar, stiff, add the sugar and butter toJl ier and beat well, add flour and whites ... From Mrs. Owen's Illinois Cook Book, 1871, page 209. | |
| Mrs. Owen's Illinois Cook Book (1871) | Almond Cake |
Two coffeecupsful white sugar, Four coffeecupsful flour, One coffeecupful cream or rich milk, Twelve whites of eggs, One teaspoonful extract of almond, Two pounds of ... From Mrs. Owen's Illinois Cook Book, 1871, page 229. | |
| The Creole Cookery Book (1885) | Almond Cake |
Two ounces of blanched bitter almonds, beat very fine, 7 ounces of finely sifted flour, well dried, 10 eggs, 1 lb. of loaf sugar, pounded and sifted, 2 tablespoonfuls of ... From The Creole Cookery Book, 1885, page 144. | |
| The White House Cook Book (1887) | Almond Cake |
ONE-HALF cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched— by pouring water on them until skins easily slip off— and cut in fine shreds, ... From The White House Cook Book, 1887, page 333. | |
| The Picayune Creole Cook Book (1901) | Almond Cake |
Géteau d’Amandes. 2 Cups of Sugar. 1 Cup of Milk. 2 Cups of Flour. The Whites of 6 Eggs. 1 Teaspoonful Lemon Extract. Proceed to cream the butter and sugar. Add the ... From The Picayune Creole Cook Book, 1901, page 308. | |
| The Italian Cook Book (1919) | Almond Cake |
(Bocca di dama) Granulated sugar, nine ounces, Very fine Hungarian flour, five ounces, Sweet almonds with some bitter ones, two ounces, Six whole eggs and three egg ... From The Italian Cook Book: The Art of Eating Well, 1919, page 133. | |
| Aunt Babette's Cook Book (1889) | Almond Cake, or Mandel Toete |
(No. 1. ) Take one-half pound of almonds and blanch by potaing boiling water over them, and pound in a mortar or grate on grater (the latter is best). Add eight eggs, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 355. | |
| Aunt Babette's Cook Book (1889) | Almond Cake, or Mandel Toete |
( No. 2. ) Take one pound of sweet almonds and half an ounce of bitter ones mixed. Blanch them the day previous to using and then grate or pound them as fine as powder. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 355. | |
| The Boston Cooking-School Cook Book (1896) | Almond Cakes |
)i cup butter 2 eggs 3^ cup milk 2 teaspoons baking powder 1 cup Jordan almonds, blanched and cut in pieces Mix ingredients in order given, and bake in individual cake pans. From The Boston Cooking-School Cook Book, 1896, page 591. | |
| The Dixie Cook-Book (1883) | Almond Cream Cake |
On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet flour through which has been stirred a heaping tea-spoon cream tartar; stir very ... From The Dixie Cook-Book, 1883, page 85. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Almond Custard Cake |
Four eggs beaten separately, four tablespoon sful sugar, twelve of sweet and four ounces of bitter almonds blanched and cut fine, a pint of sour cream, flavor to; the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 259. | |
| The White House Cook Book (1887) | Almond Frosting |
THE whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine ... From The White House Cook Book, 1887, page 313. | |
| The Cook's Own Book (1832) | Almond Iceing, for Bride Cake |
The whites of six eggs, a pound and a half of double-refined sugar, a pound of Jordan almonds blanched and ]>ounded with a rose water; mix altogether and whisk it well ... From The Cook's Own Book, 1832, page 48. | |
| Mrs. Owen's Illinois Cook Book (1871) | Almond Icing for Wedding Cake |
of to a froth; beat a pound of blanched almonds very fine in a mortar with rose water, (a few only at a time,) mix them put in by degrees one of lt>af the icing smoothly ... From Mrs. Owen's Illinois Cook Book, 1871, page 203. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Almond Icing for Wedding Oakes.—beat the |
whites of three eggs to a snow, two pounds of ground almonds in two teaspoonfuls of rose water; mix them lightly together with the eggs; put in by degrees a pound of ... From Jewish Cookery Book, on Principles of Economy, 1871, page 84. | |
| The New England Cook Book (1905) | Almond Icing.—The |
of eggs, one pounded blanched almonds, three-quarters of a pound of pulverized sugar, and a little almond extract. Banana Icing.—Whites of two eggs, one-half pound of ... From The New England Cook Book, 1905, page 244. | |
| Common Sense in the Household (1871) | Almond Jumbles |
J- " I " 1 teacup " loppered " milk. 2 tablespoonfuls rose-water." 1^ lb. almonds, blanched and choj^ped small, but not pounded. 1 teaspoonful soda dissolved in boiling ... From Common Sense in the Household, 1871, page 339. | |
| The White House Cook Book (1887) | Almond Jumbles |
THREE cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs well beaten, two tablespoonfuls of rose-water, ... From The White House Cook Book, 1887, page 345. | |
| The Cook's Own Book (1832) | Almond Little Cake, Bitter |
Pound six drachms of bitter almond)', strain them through a sie\e, and mix them \csscl, with the. white of an egg, and nix ounces of sugar, stir these with a From The Cook's Own Book, 1832, page 299. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Almond Sponge Cake |
The addition of almonds makes this cake very superior to the usual sponge a pound of fine flour or arrowroot; blanch in scalding water two ounces of sweet and two ounces ... From Mrs. Porter's New Southern Cookery Book, 1871, page 239. | |
| The White House Cook Book (1887) | Almond Sponge Cake |
THE addition of almonds makes this cake very superior to the usual sponge cake. Sift one pint of fine flour; blanch in scalding water two ounces of sweet and two ounces ... From The White House Cook Book, 1887, page 320. | |
| Gulf City Cook Book (1878) | Almond-cake |
Ten eggs, one pound of sugar, three quarters of a pound of butter, and three quarters of a pound of flour. Add half a pound of almonds, blanched and beaten fine, with a ... From Gulf City Cook Book, 1878, page 143. | |
| The Woman Suffrage Cook Book (1886) | Alout Cake |
\ ' One cup sugai, one-half cup butter, one and three-fourths cupfuls flour, two eggs, one-half teaspoonful soda, one tea spoonful cieam-tartar, and one cup walnuts chopped not very fine.' From The Woman Suffrage Cook Book, 1886, page 113. | |
| The Cook's Own Book (1832) | American Gingerbread |
half a pound of fresh butter melted, one pound and a half of dried and sifted flour, the same quantity of brown sugar, a quarter of a pound of pounded ginger, nine eggs, ... From The Cook's Own Book, 1832, page 48. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ames Cake |
One generous cupful of butter, two of sugar, tliree cupfuls of pastry flour, one small cupful of milk, the yolks of eggs and whites of three, one teaspoonful of cream of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 322. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | An Historical Cake |
An historical recipe for a great cake “wrote by Nellie Custis for her grandmama.” “Take forty eggs and divide the whites from the yolks and beat them to a froth. Then ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 68. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | An Inexpensive Cake |
One cup of black molasses, one-half cup of brown sugar, one-half cup of butter, one cup of hot water, one dessert¬ spoon of soda, two cups of flour, one dessertspoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 80. | |
| The National Cookery Book (1876) | An Op Toes Boston Cake For Evectrion Days |
Two cupfuls of the batter of dough raised with yeast, one of sugar, one of raisins, stoned, half a cupful of butter, one egg, and one teaspoonful of cinnamon. Mix all ... From The National Cookery Book, 1876, page 271. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ancient Maiden's Cake |
Quarter of a pound each of fresh sweet butter and pulverized loaf sugar these together; a few drops of extract of lemon, of vanilla, of rose, of peach or other flavor to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 247. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Angel Cake |
The whites of eleven eggs, one and a half cupfuls of granulated sugar, one cupful of pastry flour, measured sifted four times; one teaspoonful of cream of tartar, one of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 321. | |
| The White House Cook Book (1887) | Angel Cake |
PUT into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white powdered sugar. Beat to a stiff froth ... From The White House Cook Book, 1887, page 330. | |
| The Boston Cooking-School Cook Book (1896) | Angel Cake |
Whites 8 eggs % cup flour 1 teaspoon cream of tartar ^^ teaspoon salt 1 cup sugar ^ teaspoon vauilla. Beat whites of eggs until frothy; add cream of tartar, and continue ... From The Boston Cooking-School Cook Book, 1896, page 583. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Angel Cake |
1 cup granulated sugar 1 cup egg whites 1 teaspoon cream of tartar Beat egg whites on platter with wire beater. foamy, add cream of tartar; when stiff, add sugar ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 291. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Angel Cake |
Beat the whites of eight eggs till frothy. Then add one teaspoon of cream of tartar and continue beating till the whites are perfectly stiff. Gradually add one cup of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 84. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Angel Cake |
}4 teaspoon cream of tartar Y^ cup sugar % cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add beating constantly, sugar (fine granulated) ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 250. | |
| The International Cook Book (1906) | Angel Cake • |
365. BROILED LOBSTER, SAUCE RAVIGOTE Cut away the large and small claws from three live lobsters of one and a quarter pounds each. Split each one in two; arrange on a ... From The International Cook Book, 1906, page 120. | |
| Aunt Sammy's Radio Recipes (1927) | Angel Food Cake |
1 cup sifted soft-wheat flour. 8 fairly large egg whites. 1 teaspoon flavoring. 1 to 1 and 1 teaspoon cream of tartar. Sift together, 4 or 5 times, the sugar, flouT, and ... From Aunt Sammy's Radio Recipes, 1927, page 74. | |
| Housekeeping in Old Virginia (1879) | Angel's Cake |
Whites of 8 eggs, well beaten. J teaspoonful of soda, dissolved in ^ cup of milk. Mix in this way; add the sugar to the eggs, then the butter well creamed, then the ... From Housekeeping in Old Virginia, 1879, page 319. | |
| The White House Cook Book (1887) | Another Apple Filling |
ONE coffeecup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat together and cook till quite thick. To be cooled before ... From The White House Cook Book, 1887, page 316. | |
| La Cuisine Creole (1885) | Another Cream Cake with Crust and Cream |
Crust.—Three-quarter pint of water, half a pint of butter, three-quarters of a pound of flour, eight eggs, boil the water and butter together, and while boiling stir in ... From La Cuisine Creole, 1885, page 171. | |
| Housekeeping in Old Virginia (1879) | Another Filling for Cake |
Dissolve one-half cake of chocolate in one teacup of cream or milk, and let it cool slowly; then take it off the fire and stir in the well-beaten whites of three eggs ... From Housekeeping in Old Virginia, 1879, page 343. | |
| Mrs. Hale's New Cook Book (1857) | Another Indian Meal Cake.—Take |
1 quart of milk, and stir xt enough Indian meal to make a very thick batter well 4 eggs and add them to the batter, with a fill small buttered tin pans with this ... From Mrs. Hale's New Cook Book, 1857, page 423. | |
| Mrs. Hale's New Cook Book (1857) | Another Recipe for |
Gingerbread.—Into 3 lbs. of flour cut lb. of butter; add three-fourths of a pound of sugar; 2 ouncas of ginger; 8 dozen of cloves; 1 0 dozen of allspice; half ounce cf ... From Mrs. Hale's New Cook Book, 1857, page 403. | |
| Housekeeping in Old Virginia (1879) | Another Recipe for the Same |
^1 Half teacup of butter or lard. Flour to make the batter like pound cake. — Mrs, S, From Housekeeping in Old Virginia, 1879, page 59. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Another Seed Cake |
One cup of butter, two of white sugar, three eggs, half a cup of seeds, and flour enough to make a stiff paste. Roll it very thin, with sugar instead of flour on the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 134. | |
| The Appledore Cook Book (1872) | Apple Cake |
Wash clean two cups of sliced dried apple, and soak over night; in the morning chop one half of them, and stew them all slowly in two cups of molasses, until they are ... From The Appledore Cook Book, 1872, page 96. | |
| Aunt Babette's Cook Book (1889) | Apple Cake |
After the pan is heavily greased with nice butter, roll out a piece of dough quite thin, lift it up with the aid of the rolling pin and lay it in the pan, press a rim ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 376. | |
| The White House Cook Book (1887) | Apple Filling |
PEEL and slice green tart apples, put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve and add a small piece of butter. When cold, ... From The White House Cook Book, 1887, page 316. | |
| Aunt Babette's Cook Book (1889) | Apple Jelly Cake |
Rub one cup of butter and two cups of sugar to a cream and add four eggs, whites beaten separately, one cup of milk, two teaspoonfuls of baking powder and three cups and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 351. | |
| Foods That Will Win the War and How to Cook Them (1918) | Apple Spice Cake |
1 beaten egg teaspoon allspice 4 cup tart apple sauce teaspoon cloves 4 cup raisins, dates, prunes or teaspoon nutmeg currants (chopped) te A RS Cream fat and sugar. Add ... From Foods That Will Win the War and How to Cook Them, 1918, page 75. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Sponge |
YZ box of gelatine i pound of apples Grated rind of one and y, pint of boiling water Boil the sugar and water clear, take the scum from the surface. Pare the apples, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 442. | |
| The Dixie Cook-Book (1883) | Appr Fruir CAKE |
One cup butter, two of sugar, one of milk, two eggs, tea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then ... From The Dixie Cook-Book, 1883, page 74. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Appte Frorr Cake |
One cup butter, two of sugar, one of milk, two eggs, tea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then ... From Buckeye Cookery and Practical Housekeeping, 1877, page 56. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apricot Layer Cake |
Make the cake as directed in preceding recipe. the apricots, cut them in thin slices. whites of two eggs lightly, add, gradually, four tablespoonfuls and vigorously ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 506. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Atmond Cream Cake |
On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet flour through which has been stirred a heaping teaspoon cream tartat; stir yery ... From Buckeye Cookery and Practical Housekeeping, 1877, page 67. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Atmonp, Hickory-nut or Cocoa-nut CAKE |
Half pound flour,: half teaspoon salt, fourth pound butter, pound of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and a tea-spoon soda dissolved in two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 50. | |
| The Dixie Cook-Book (1883) | AtmonpD, Hickory-nuT oR Cocoa-nuT CAKE |
One pound flour, half tea-spoon salt, fourth pound butter, pound of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and a tea-spoon soda dissolved in two ... From The Dixie Cook-Book, 1883, page 70. | |
| The Dixie Cook-Book (1883) | AuaBaMA “ Mor Cake.” |
One pint corn-meal, one-half table-spoonful salt, and cold water to make a stiff batter; beat well; sprinkle a hot griddle with meal, let brown; then spread ‘“‘hve cake” ... From The Dixie Cook-Book, 1883, page 50. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Augusta Cream Cake |
OxE cupful of white sugar, two-thirds of a cupful milk, one and two-thirds cupsful of flour, one egg, one tablespoonful of melted butter, one teaspoonful of soda, two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 268. | |
| The Dixie Cook-Book (1883) | Aumonp CAKE |
Two cups sugar, three-fourths cup butter, one of sweet milk, two of flour, and one of corn starch well mixed, whites of six eggs, two tea-spoons cream tartar in the ... From The Dixie Cook-Book, 1883, page 84. | |
| The Dixie Cook-Book (1883) | Aunt Hertie’s Loar Cake |
Two cups sugar and one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea-spoon cream tartar stirred in, yolks of the ... From The Dixie Cook-Book, 1883, page 79. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Aunt Hertre’s Loar Cake |
Two cups sugar and one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea-spoon cream tartar stirred in, yolks of the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 60. | |
| Mrs. Owen's Illinois Cook Book (1871) | Aunty's Cake |
Eight whites of eggs, Three teacupsful Half teacupful sweet milk, Two teacupsful white sugar, Three-quarters of a teacupful butter, From Mrs. Owen's Illinois Cook Book, 1871, page 213. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Bachelor's Cake |
OxE of of of or lard, four wineglasses of milk, half of Sultana quarter of a pound of currants, the same of candied peel, quarter of a nutmeg, two of ground ginger, one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 246. | |
| The Appledore Cook Book (1872) | Baisht Cake |
Two thirds of a cup of butter, one and a half of sugar, two thirds of milk, three of flour, one of chopped raisins, three eggs, one teaspoonful of cream of tartar, one ... From The Appledore Cook Book, 1872, page 182. | |
| The Appledore Cook Book (1872) | Bake in |
three loaves, two hours and a half, in a moderate oven. This will keep twelve months. Bangor Cake, Two thirds of a cup of butter, two of sugar, one half of milk, three ... From The Appledore Cook Book, 1872, page 180. | |
| The New England Cook Book (1905) | Bake in |
layers. two of sugar and two-thirds of a cupful of water for ten minutes. Beat the white of an egg, and pour it over the mixture when it cooks a little. Beat till cold ... From The New England Cook Book, 1905, page 238. | |
| The New England Cook Book (1905) | Bake to a |
delicate brown. Cocoanut Pie.—One quart of milk, half a pound of grated cocoanut, three eggs, six tablespoonfuls of sugar, butter the size of an ^^g. Bake in open ... From The New England Cook Book, 1905, page 188. | |
| The Boston Cooking-School Cook Book (1896) | Baked Alaska |
Whites 6 eggs 2 quart brick of ice cream 6 tablespoons powdered sugar Thin sheet sponge cake Make meringue of eggs and sugar as in Meringue I, cover a board with white ... From The Boston Cooking-School Cook Book, 1896, page 520. | |
| Boston School Kitchen Text-Book (1887) | Baking Cake |
Do not attempt to make cake unless you can have entire control of the It should be rather low, but sufficient to heat the oven moderately, and to last without ... From Boston School Kitchen Text-Book, 1887, page 240. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baking Powder Breads |
size of walnut, one teaspoon of soda in the milk, and enough graham flour to thicken like cake. Steam three hours; start over cold water.—Mrs Orville From The Good Housekeeping Woman's Home Cook Book, 1909, page 44. | |
| The Boston Cooking-School Cook Book (1896) | Banana Cake |
Mix and bake Fig ^Eclair mixture; put between layers White Mountain Cream covered with thin slices of banana, and frost the top. This should be eaten the day it is made. From The Boston Cooking-School Cook Book, 1896, page 596. | |
| The Picayune Creole Cook Book (1901) | Banana Layer Cake |
Gatcau de Bananes, 9 Eggs. % Pound of Flour. 1% Cups of Pulverized Sugar. 1 Teaspoonful of Lemon or Vanilla 3 Bananas. Frepare four layers of Sponge Cake. (See recipe.) ... From The Picayune Creole Cook Book, 1901, page 309. | |
| The Appledore Cook Book (1872) | BarA Molasses Gingerbread |
One pint of molasses, half a cup of lard or buttel (half a tablespoonfiil of salt when you use lard), one tablespoonful of ginger, one of saleratus f^beat all thig ... From The Appledore Cook Book, 1872, page 98. | |
| Home Candy Making (1889) | Barley Sticks |
Put a pound of granulated sugar into the granite saucepan, add a gill of water, stir until the sugar is dissolved, then with a sponge wipe the crystals from the sides of ... From Home Candy Making, 1889, page 57. | |
| The Appledore Cook Book (1872) | Barrison Cake |
One and a half cups of butter, one and a half of sugar, one and a half of molasses, one and a half of^ milk, six of flour, three eggs, one glass of brandy, one ... From The Appledore Cook Book, 1872, page 180. | |
| The Appledore Cook Book (1872) | Bartlett Cake |
One cup of butter, two of sugar, one of milk, four of flour, four eggs, one wine-glass of whiskey, one cup of currants, one teaspoonful of saleratus, two of cream of ... From The Appledore Cook Book, 1872, page 181. | |
| The National Cookery Book (1876) | BatreR Breap—A Virernta BREAKFAST CAKE |
Take six tablespoonfuls of flour and three of corn meal: add a little salt; beat up four eggs with sufficient milk to make the whole into a thin batter: put this into ... From The National Cookery Book, 1876, page 179. | |
| Housekeeping in Old Virginia (1879) | Batter Cakes |
Two eggs beaten separately. Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful ... From Housekeeping in Old Virginia, 1879, page 63. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Batter Cakes |
Beat thoroughly one teaspoon of soda with one and one-half pints of sour milk. Beat the yolks of three eggs and add to the milk, then stir in the flour and a little ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 38. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beat the |
very light, add the sugar to them; cream the butter with the flour; warm the cream with the soda; then mix all together alternately the ginger and molasses, and then ... From Mrs. Owen's Illinois Cook Book, 1871, page 235. | |
| The Woman Suffrage Cook Book (1886) | Belle’s White Mountain Cake |
Whites of six eggs, well beaten, one and one-quarter cup fuls sugar, one and one-quarter cupfuls flour, half cupful butter, half cupful sweet milk, half cupful ... From The Woman Suffrage Cook Book, 1886, page 116. | |
| The Appledore Cook Book (1872) | Berry Cake |
Make the same as tea cake, only measure the pint of flour before it is sifted, and stir in one pint of blueberries. s. m Plain Cv^ CaJee, Half a cup of butter, one of ... From The Appledore Cook Book, 1872, page 93. | |
| The Creole Cookery Book (1885) | Berwick Sponge Cake |
Beat 6 eggs, yolks and whites together, 2 minutes; add3. cups of sugar and beat 5 minutes; 2 cups of flour with 2 teaspoons cream of tartar and beat 2 minutes; 1 cup of ... From The Creole Cookery Book, 1885, page 152. | |
| Gulf City Cook Book (1878) | Beverly-cake |
Six cups of flour, three cups of sugar, one cup of one cup of milk, half cup of molasses, four eggs, raisins, spice, a little salt, and a tea-spoonful of soda. From Gulf City Cook Book, 1878, page 144. | |
| The Boston Cooking-School Cook Book (1896) | Birthday Cake |
1)^ cups brown sugar 8j^ teaspoons baking powder 1 teaspoon orange extract 2 tablespoons Sherry ^ cup raisins, seeded and cut in pieces y^ cup walnut meats, cut in ... From The Boston Cooking-School Cook Book, 1896, page 594. | |
| The Dixie Cook-Book (1883) | Bive-erass Cake |
Two cups each of butter and corn-starch, three of sugar, one of sweet milk, six of flour, whites of fourteen eggs, one tea-spoon soda, two teaspoons cream of tartar. ... From The Dixie Cook-Book, 1883, page 71. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Black Cake |
Take two pounds of currants, two pounds of raisins, one pound of citron, one pound of butter, one pound of sugar, one nutmeg, twelve eggs, one large tablespoonful of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 234. | |
| Housekeeping in Old Virginia (1879) | Black Cake |
If pounds flour. 1-J dozen eggs. 2 pounds stoned raisins. 2 pounds picked and washed currants. 1 pound sliced citron. 2 tablespoonfuls pulverized cloves. BLACK CAKE. 315 ... From Housekeeping in Old Virginia, 1879, page 322. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Black Cake |
Three cupfuls of butter, one quart of sugar, three of flour, half a pint of molasses, half a pint of brandy, halfa pint of wine, one teaspoonful of saleratus, one ounce ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 322. | |
| The Creole Cookery Book (1885) | Black Cake |
To 1 lb. of butter and 1 Ib. of crushed sugar, beaten to a cream, stir in 12 eggs whipped to a froth; sift in 1 lb. of flour, and add 8 lbs. of stoned raisins, 3 lbs. of ... From The Creole Cookery Book, 1885, page 139. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Black Cake, or Plum Cake |
One pound of flour, sifted. One pound of fresh butter. One pound of powdered white sugar. Twelve eggs. Two pounds of the best raisins. Two pounds of currants. Two ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 62. | |
| Mary Elizabeth's War Time Recipes (1918) | Black Chocolate Layer Cake |
% 1% \ % % % (Sugarless and wheatless) cup shortening—part butter or all vegetable fats cups shaved or soft maple sugar tablespoons melted bitter chocolate cup boiling ... From Mary Elizabeth's War Time Recipes, 1918, page 125. | |
| Mary Elizabeth's War Time Recipes (1918) | Black Chocolate Loaf Cake |
(Sugarless and wheatless) ¥% cup shortening, part butter or all vegetable fats 114 cups shaved or soft maple sugar 4 tablespoons melted bitter chocolate 1% cup boiling ... From Mary Elizabeth's War Time Recipes, 1918, page 138. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Blackberry Sponge |
YZ box of gelatine */ pint of blackberry juice Cover the gelatine with a half-cup of cold water and soak for a half-hour; then pour over it the boiling water, add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 442. | |
| Presbyterian Cook Book (1873) | Blossom Brown |
One cupful of sugar; one half cupful; one of milk; two one and one teaspoonsful of baking powder; two of flour; bake in layers. For filling, take one half cake of sweet ... From Presbyterian Cook Book, 1873, page 122. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Blueberry Cake |
OxE pint of rich milk, one cupful of sugar, one quart of berries, half a cupful of butter, three eggs, two of molasses, two each of cream of tartar and saleratus. From Mrs. Porter's New Southern Cookery Book, 1871, page 264. | |
| The National Cookery Book (1876) | Blueberry Shortcake |
One cupful of sugar, one of sweet milk, two eggs, two tablespoontuls of heaped { melted butter, one and a half pints of flour, two poontuls of baking powd rand one ... From The National Cookery Book, 1876, page 273. | |
| Fifty-Two Sunday Dinners (1913) | Blueberry Tea Cake |
8 tablespoons Cottolene. 4 teaspoons baking powder ¥ cup sugar. ° 1 teaspoon salt. 1 egg. 1 cup milk. 226 cups bread flour. 34 cup berries. stantly. Add egg beaten thick ... From Fifty-Two Sunday Dinners, 1913, page 188. | |
| The Creole Cookery Book (1885) | Boiled Cake Pudding. ° |
To 1 Ib. of grated sponge cake, add the whites of 8 eggs and the yolks of 2, 4 lb. of butter; beat very light and boil it for 2 hours in a mould. From The Creole Cookery Book, 1885, page 197. | |
| Gulf City Cook Book (1878) | Boiled Cake-pudding |
One pound of sugar, one pound of six one tea-cupful of milk, one cream of tartar, half tea-spoonful of soda; sift the cream of tartar with the flour; mix the soda in the ... From Gulf City Cook Book, 1878, page 175. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Frosting |
J pound marshmallows Heat marshmallows in oven; when puffed arrange on top of cake and pour Boiled Frosting over them. From Lowney's Cook Book, Illustrated in Colors, 1907, page 310. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Frosting No |
\ cup hot water J teaspoon cream of tartar Boil sugar and water until it threads; pour on to the beaten egg white, pouring in a steady stream and very adding, while of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 306. | |
| Housekeeping in Old Virginia (1879) | Boiled Icing |
One and one-fourth pound loaf sugar, added to one teacup 350 SOFT GINGER CAKE — GINGEE LOAF. of water and boiled to a thick syrup. Then strain it through thin muslin, ... From Housekeeping in Old Virginia, 1879, page 357. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boiled Icing |
Boil one cup of granulated sugar with one-fourth cup of water, until the syrup hairs when dropped from a spoon. Have ready the beaten white of one egg. Pour the syrup ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 86. | |
| La Cuisine Creole (1885) | Boiled Icing. Very Nice |
Boil until very thick, a pound of white sugar in a cup of water. It should be as thick as for candy; when boiled, pour it gently on the beaten whites of three eggs. Beat ... From La Cuisine Creole, 1885, page 149. | |
| La Cuisine Creole (1885) | Boiled Sponge Cake |
Put three quarters of a pound of loaf sugar in a stew pan with nearly half a pint of water, and the peel of a lemon cut very thin; let it simmer twenty minutes. Beat the ... From La Cuisine Creole, 1885, page 154. | |
| Gulf City Cook Book (1878) | Boiled Sponge-cake |
Seven eggs, three fourths of pound of sugar, half pound of flavor to suit the two wine-glasses of water on the sugar, and it feathers from the spoon. Have the whites and ... From Gulf City Cook Book, 1878, page 133. | |
| Common Sense in the Household (1871) | Bonny-Clabber, or Loppered Milk. *^ |
Set a china or glass dish of skimmed milk away in a it turns e., becomes a smooth, firm, but not tough cake, like blanc-mange—serve in the same Cut out carefully with a ... From Common Sense in the Household, 1871, page 265. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Boston Cream Cake |
Pour half pint boiling water over a cup butter, and while hot stir in‘two cups flour. When the whole is very smooth and thoroughly aalded, set away to cool. When cold, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 67. | |
| The Boston Cooking-School Cook Book (1896) | Boston Favorite Cake |
2 cups sugar 3>^ cups flour Cream the butter, add sugar gradually, eggs beaten until light, then milk and flour mjxed and sifted with baking powder. This recipe makes ... From The Boston Cooking-School Cook Book, 1896, page 588. | |
| The Corn Cook Book (1918) | Boston Velvet Cake |
Y-z cup \y2 cups granulated Vg teaspoon 4 egg 4 egg whites V> cup almond V2 cup blanched and shredded }/"cup corn starch almonds Frocess: Cream butter, add sugar ... From The Corn Cook Book, 1918, page 57. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brack Cake |
One pound powdered white sugar, three-quarters pound butter, pound sifted flour (browned or not as preferred), twelve eggs beaten separately, two pounds raisins stoned ... From Buckeye Cookery and Practical Housekeeping, 1877, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brack Cake |
Two cups brown sugar, one and one-half cups of butter, six eggs beaten separately, three cups flour (brown the flour), two tablespoons molasses, one of cinnamon, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 51. | |
| The Dixie Cook-Book (1883) | Brack Cake |
One pound powdered white sugar, three-quarters pound butter, pound sifted flour (brown or not as preferred), twelve eggs beaten separately, two pounds raisins stoned and ... From The Dixie Cook-Book, 1883, page 70. | |
| The Dixie Cook-Book (1883) | Brack Cake |
One pound flour, one of currants, one of raisins, one of sugar, half pound citron, half pound chopped figs, three-fourths pound butter, ten eggs, leaving out two whites, ... From The Dixie Cook-Book, 1883, page 71. | |
| The Dixie Cook-Book (1883) | Brack Cake |
Two cups brown sugar, one and one-half cups of butter, six eggs, beaten separately, three cups flour (brown the flour), two tablespoons molasses, one of cinnamon, one ... From The Dixie Cook-Book, 1883, page 71. | |
| The Woman Suffrage Cook Book (1886) | Bradford Cake |
Whites of three eggs beaten to a stiff froth, add one cup ful of sugar and beat five minutes, one-half cupful of butter. '.. -■ ' 1 < sweet milk, one teaspoonful of ... From The Woman Suffrage Cook Book, 1886, page 90. | |
| Directions for Cookery, in Its Various Branches (1837) | Breakfast Cake |
is the same composition as the above, except that instead of a pound and a half of flour, you use one pound only, and thak you put in three large table-spoonfuls of ... From Directions for Cookery, in Its Various Branches, 1837, page 371. | |
| The Good Housekeeper (1841) | Breakfast Cake |
Put into a quart of flour four ounces of butter, and, if you use new milk, put in three large spoonfuls of yeast; make it into biscuits and prick them with a fork. If ... From The Good Housekeeper, 1841, page 105. | |
| Mrs. Hale's New Cook Book (1857) | Breakfast Cake.—Put |
into a quart of flour four cunces of if you use new milk, put in three large spoonfula of yeast it into biscuits, and prick them with a fork. If you have sour milk, omit ... From Mrs. Hale's New Cook Book, 1857, page 419. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Breakfast Cream Cake |
Four eggs beat light, one gill of cream to a tea-cup of sweet milk, one pint of flour, sifted, half teaspoonful of salt; mix cream, milk, and eggs together, well ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 16. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BreakFast-CaKE |
Two tablespoons sugar, two of butter, two eggs, one cup milk, one (scant) quart flour, one tea-spoon soda, two of cream tartar; bake twenty minutes in a quick oven} Mise Emily L. Burnham, From Buckeye Cookery and Practical Housekeeping, 1877, page 25. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breakrast CAKE |
One cup Orleans molasses, one of brown sugar, one of shortening (butter and lard mixed), one of cold coffee, four of flour, one teaspoon soda in the coffee, one each of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 51. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breap Cake |
Three coffee-cups yeast dough, light enough to bake for bread, two and two-thirds cupé sugar, one cup butter, three eggs, one nutmeg; put all together and work with the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 51. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brewer's Cake |
Whites of twelve eggs, three cups sugar, small cup butter, a cup sweet milk, four small cups flour, half cup corn starch, two tea-spoons baking-powder, lemon to taste. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 52. | |
| Housekeeping in Old Virginia (1879) | Bride's Cake |
f pounds sugar. Cream sugar and butter together, and stir in them flour and beaten whites, very little at a time; one and a half pounds fruit, prepared and mixed with ... From Housekeeping in Old Virginia, 1879, page 317. | |
| The White House Cook Book (1887) | Bride's Cake |
CEEAM together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking powder into ... From The White House Cook Book, 1887, page 322. | |
| The Boston Cooking-School Cook Book (1896) | Bride's Cake |
% cup butter % cup milk 3 teaspoons baking powder \% cups sugar 2% cups flour ^ teaspoon cream of tartar Whites six eggs % teaspoon almond extract Follow recipe for ... From The Boston Cooking-School Cook Book, 1896, page 597. | |
| Fifty-Two Sunday Dinners (1913) | Bride’s Cake |
@ cups fine granulated sugar. Y teaspoon salt. ¥% cup milk. 1 teaspoon orange extract. 214 cups pastry flour. Whites of 8 eggs. Process: Cream Cottolene, add sugar ... From Fifty-Two Sunday Dinners, 1913, page 179. | |
| Housekeeping in Old Virginia (1879) | Bridis Cake |
\ a teaspoon of powdered ammonia dissolved in J a wineglass of brandy. Heavy plain icing. \\ pound mould. Insert the ring after the cake is baked. — Miss jS, 310 bride's ... From Housekeeping in Old Virginia, 1879, page 317. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Buack Cake |
One pound butter, one of brown sugar, one of flour, one of raisins, one of currants, half pound citron, table-spoon each cinnamon, allspice and cloves, ten eggs the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Buack Cake |
One pound flour, one of currants, one of raisins, one of sugar, OAKE-MAKING. 47 half pound citron, half pound chopped figs, three-fourths pound batter, ten eggs leaving ... From Buckeye Cookery and Practical Housekeeping, 1877, page 50. | |
| Presbyterian Cook Book (1873) | Buckeye Cake |
One cup of butter; two cups of white sugar; four cups of; one cup of sweet milk;; two teaspoonsful of cream tartar, and one of soda. From Presbyterian Cook Book, 1873, page 112. | |
| The National Cookery Book (1876) | Buckeye Cake |
Three cupfuls of white sugar, one of sweet milk, one of butter, four of flour, six eggs, two teaspoonfuls of cream of tartar and one teaspoonful of soda. Beat very light ... From The National Cookery Book, 1876, page 273. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Buckrre Cake |
One cup butter, two of white sugar, four of sifted flour, five eggs beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little; beat the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 49. | |
| Manual for Army Cooks (1896) | Buckwheat Cake |
For all raised cakes a well-glazed earthen crock or stone jar should be used for the batter, and the general rules for the treatment of batter followed. Batter must be ... From Manual for Army Cooks, 1896, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bucxwueat SHort-Cake |
Take one pint of sour milk, one teaspoon of soda to sweeten, and. a little salt; stir in buckwheat flour enough to make quite a stiff batter, and bake in dripping-pan. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 34. | |
| The White House Cook Book (1887) | Burnet's Celebrated Powder for the Face |
FIVE cents' worth of bay rum, five cents' worth of magnesia snowflake, five cents ' worth of bergamot, five cents ' worth of oil of lemon; mix in a pint bottle and fill ... From The White House Cook Book, 1887, page 622. | |
| Aunt Babette's Cook Book (1889) | Burnt Almond Cake |
Beat up four eggs with one cup of sifted powdered sugar. Beat until it looks like a heavy batter. (Use elbow-grease and enough of it.) When you think you can not ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 343. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Burorp Cake |
One quart flour, one pint sugar, a cup butter, a cup sweet milk, four eggs, spices of all kinds in small quantities, teaspoon soda, two of cream tartar, half pound ... From Buckeye Cookery and Practical Housekeeping, 1877, page 51. | |
| The Dixie Cook-Book (1883) | Burorp CakE |
One cup butter, two of white sugar, four of sifted flour, five eggs beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little; beat the ... From The Dixie Cook-Book, 1883, page 70. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Butter Sponge Cake |
Two cups of sugar, one of butter, six eggs beaten separately, one-half cup of milk, one-half cup of water, two tea¬ spoons of baking powder, three cups of flour. Mix ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 80. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Buttercup Cake. |
3 cup butter. 2 cups flour. 13g cup sugar. 3g teaspoonful soda.. Yolks of 8 eggs. 13g teaspoonful cream of tartar. 1 whole egg. 1 saltspoonful mace, or 3¢ cup milk. 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 399. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Buttermilk Cake |
OxE cupful of butter, two cupsful of buttermilk, three cupsful of sugar, five of flour, four eggs, soda enough to sweeten the buttermilk. From Mrs. Porter's New Southern Cookery Book, 1871, page 264. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Buttermilk Cake |
i cup of butter 2 cups of buttermilk y2 teaspoonful of soda or saleratus the to a cream, then add the the beat again until very light. the soda or saleratus, add it to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 497. | |
| Ryzon Baking Book (1916) | By Miss Jennie Wallach, New York City |
(i gill) cold water. level tablespoonfuls cocoa. yi cupful (2 ounces) sweet butter. yi cupful (2 ounces) powdered sugar. level teaspoonfuls cocoa. Icing for Top: X cake ... From Ryzon Baking Book, 1916, page 44. | |
| Ryzon Baking Book (1916) | By Mrs. C. C. Bigelow, Tarpon Springs, Fla |
I yi level teaspoonfuls Ryzon. tablespoonful, orange juice. I^ level cupfuls {yi pound) sugar (scant). level teaspoonful grated orange rind. yi cupful (i gill) boiling ... From Ryzon Baking Book, 1916, page 54. | |
| Ryzon Baking Book (1916) | By Mrs. Hulda Thompson, New York City |
large navel orange. 2^ cupfuis (i pound) powdered sugar. box (i pound) fine matzoth meal. yi cupful (X pound) sweet butter. First butter a cake mold very thickly with ... From Ryzon Baking Book, 1916, page 38. | |
| Ryzon Baking Book (1916) | By Mrs. Max Monnikendam, New York City |
level tablespoonfuls (iX ounces) sugar. (i Crumbs for Cake: X teaspoonful powdered cinnamon. level teaspoonful flour. 2 tablespoonfuls shredded almonds. For Crumbs:—Mix ... From Ryzon Baking Book, 1916, page 43. | |
| The Dixie Cook-Book (1883) | By Prof. C. H. King |
Ornamental icing consists in working two or more colors of icing on one surface,—such, for instance, as pink and white, or chocolate and white, sometimes with, sometimes ... From The Dixie Cook-Book, 1883, page 350. | |
| Presbyterian Cook Book (1873) | C. Wight |
One cupful of butter; two cupsful of sugar; one of sweet milk; three of flour; whites of eggs; two teaspoonsful tartar, and one of one teacup ful of the batter and stir ... From Presbyterian Cook Book, 1873, page 121. | |
| The Cook's Own Book (1832) | Ca Ke, Sponge |
( 1 ) Weigh ten eggs, and their weight in veryfine sugar, and that of six in flour; heat the yolks with the (lour, and the whites alone, to a stilt' froth: tlien by ... From The Cook's Own Book, 1832, page 85. | |
| Housekeeping in Old Virginia (1879) | Cake |
Before commencing to make cake, be sure that you have all the ingredients in the house, and all the implements at hand, such as trays, bowls, large dishes, large strong ... From Housekeeping in Old Virginia, 1879, page 312. | |
| Housekeeping in Old Virginia (1879) | Cake |
1 quart of flour, well dried. 1 cupful of butter. ^v^. 3 cupfuls granulated sugar — it is better than pulverized. 344 CAKE — CUSTAED CAKE. Lemon, or other seasoning. 1 ... From Housekeeping in Old Virginia, 1879, page 351. | |
| The Southern Cookbook (1912) | Cake |
Rub eight ounces of two pounds of dried flour, mix it with three spoonfuls of yeast that is not bitter, to a paste. Let it rise an hour and a half, then mix yolks and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 74. | |
| The Southern Cookbook (1912) | Cake |
Mix a quarter of a peck of flour with a pound of sugar, a of an ounce of allspice, and a little ginger; melt three quarters of a pound of butter with half a pint of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 74. | |
| Recipes for Sea Food (c. 1910s) | Cake |
button mushrooms, chives, and and the are drained and placed in buttered oblong baking dishes of individual size, covered with buttered crumbs, and bake in a quick oven ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 130. | |
| Aunt Sammy's Radio Recipes (1927) | Cake Batter |
1 egg. IJ^ cups soft wheat flour. Y?, teaspoon salt. Cream the butter, add the sugar, the well-beaten egg, and vanilla. Sift the dry ingredients together twice and add ... From Aunt Sammy's Radio Recipes, 1927, page 58. | |
| Reliable Recipes (c. 1910s-1920s) | Cake Batter |
1 egg Mix as for any cake and pour into the skillet over the above mixture. Bake in a moderate oven (350 degrees F.) about 30 minutes. Make dough as for Calumet Biscuit, ... From Reliable Recipes, c. 1910s-1920s, page 52. | |
| Rumford Complete Cook Book (1908) | Cake Fillings, Frostings and Icings |
Fig 1 pound figs. Juice of 1 lemon. Pass the figs through the medium cutter of a meat chopper, add the water and sugar, and cook till they form a thick pulp. Add the ... From Rumford Complete Cook Book, 1908, page 173. | |
| Boston School Kitchen Text-Book (1887) | Cake Making and Baking |
uot our purpose to give much time or attention to cake making in these There is little danger of this branch of cooking being neglected; and gratifying as it would be to ... From Boston School Kitchen Text-Book, 1887, page 239. | |
| The Picayune Creole Cook Book (1901) | Cake of Grated Chocolate |
Dissolve the chocolate in the cup of milk, and boil till thick. Beat the butter to a cream, and gradually add the sugar, beating constantly. Then add the yolks of the ... From The Picayune Creole Cook Book, 1901, page 294. | |
| The Picayune Creole Cook Book (1901) | Cake of Grated Chocolate |
cream, and then add the milk. Sift the flour and baking powder together, and stir into the cake gradually. Then add the vanilla essence and the whites Divide the cake ... From The Picayune Creole Cook Book, 1901, page 303. | |
| The Creole Cookery Book (1885) | Cake Without Butter |
Take the weight of 3 eggs in sugar, and the weight of 2 in flour; when the 5 are well beaten, gradually add the sugar, and then the flour, with a little orange flower ... From The Creole Cookery Book, 1885, page 138. | |
| The Cook's Own Book (1832) | Cake, Aberdeen Crulla |
to a cream a quarter ot"a pound ol fresh butter, and mix with it the same quantity of pounded and sifted loaf sugar, and four well-l>eaten eggs; add flour till thick ... From The Cook's Own Book, 1832, page 78. | |
| The Cook's Own Book (1832) | Cake, Almond |
Blanch half a pound of sweet, and three ounces of bitter almonds; to a paste in a orange-flower water; add half a pound of sifted loaf sugar, and a little brandy; whisk ... From The Cook's Own Book, 1832, page 78. | |
| The Cook's Own Book (1832) | Cake, Almond |
(1) ounces of Jordan and one ounce of bitter aland pound them very fine; then beat in with the almonds die yolks of eggs, and whisk up die to a solid froth. Then take ... From The Cook's Own Book, 1832, page 78. | |
| The Cook's Own Book (1832) | Cake, Almond |
(2) flour upon a pie-lxiard, and make a hole in die middle to receive a piece of butter the size of an egg, a salt, a quarter of a pound of (iiie sugar, and six ounces ... From The Cook's Own Book, 1832, page 78. | |
| The Cook's Own Book (1832) | Cake, Apple |
Pare and core a dozen apples, and make them into marmalade, with the zeite of a lemon and a little cinnamon, a'id pass them bolting; put into u a spoonful of ilonr, half ... From The Cook's Own Book, 1832, page 78. | |
| The Cook's Own Book (1832) | Cake, Bairn Brack |
To three of dried flour allow one pound of fresh butter, one |x>imd of good brown sugar, two ounces of caraway seede, beateu fggs, yeast, and some grated nutmeg; ... From The Cook's Own Book, 1832, page 79. | |
| The Cook's Own Book (1832) | Cake, Banbury |
Set a sponge with two table-spoonfuls of thick a gill of warm milk, and a pound of ilonr; it has worked a little, mix widi it half a pound of and pound of candied orange ... From The Cook's Own Book, 1832, page 78. | |
| The Cook's Own Book (1832) | Cake, Bolar |
of flora dried in a slow oven, two spoonfuls of yeast, some almond milk, and water to mix sponge; when raised, beat up three-quarters of a pound of clarified butter, ... From The Cook's Own Book, 1832, page 79. | |
| The Cook's Own Book (1832) | Cake, Bride |
Take four pounds of fine flour butter, two pounds of loaf sugar, pounded and fine, a of of nutmegs; to every pound of flour put eight eggs; wash and pick four pounds of ... From The Cook's Own Book, 1832, page 79. | |
| The Cook's Own Book (1832) | Cake, Brie |
Take some rich cheese, knead it with a pint and half of flour, three of a |xmnd of butter, and a little salt; moisten it with five or six eggs beaten up; it is well ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cake, Common |
(1) quart.- of flour, mix with it threr-qnarters of a pound of butter, a tea-cupful yeast, one nine Ciiirs, two |x)iinils of well-cleaned our jxmiicl and a h;ilf of ... From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cake, Common |
(2) Rub into one of a of mix, two eggs, and a table-spoonful of fresh;is much warm milk as will make the flour into a very thick Let this remain the tii,.. oncred it six ... From The Cook's Own Book, 1832, page 81. | |
| The Cook's Own Book (1832) | Cake, Common* |
(3) One pound and a lialf uf (lour, one pound of good brown sugar, eij,'lit well-beaten eggs, and one ounce of camway seeds, are to be mixed together; then add of troli ... From The Cook's Own Book, 1832, page 81. | |
| The Cook's Own Book (1832) | Cake, Dutch Bolar |
Done, as above, without sugar; then prick holes with a sharp pointed knife, and while it is hot pour in three-quarters of a pound of clarified with cinnamon or ... From The Cook's Own Book, 1832, page 79. | |
| The Cook's Own Book (1832) | Cake, Family |
and of each six the yolks and whites offtine eggs, pound of lump sugar, [xninded and sifted, and half an ounce of caraway seeds. Having beaten this one hour, bake it for ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cake, Fashion |
Mix a handftJ of flour with a pint of good cream, half a pound of beef suet, melted and sifted, a quarter of a pound of |x>wder-sugar, half a pound of raisins, stoned ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cake, Fourres |
Make a puff paste, it into two equal parts the size of the dish in which you mean to place your cake, and the thickness of two crowns each; take one of the cakes and put ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cake, French |
Twelve eggs, the yolks and whites beaten well and separately, one pound of pounded and sifted loaf sugar, the grated peel of a large lemon, half a pound of sifted and ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cake, Gingerbread |
pounds of treacle, two and a quarter offlour, of brown sugar and fresh butter three-quarters of a pound each, four ounces of caraway seeds, the same quantity of candied ... From The Cook's Own Book, 1832, page 82. | |
| The Cook's Own Book (1832) | Cake, Glove |
With flour make into a paste thick enough to roll out, the beaten yolks often eggs, five table-spoonfuls of rich sweet cream, a little sugar, and some cardamons; cut it ... From The Cook's Own Book, 1832, page 82. | |
| The International Cook Book (1906) | Cake, Louisiana |
698. BISQUE OF CLAMS Carefully open thirty-six medium-sized fresh clams and place in a saucepan with all their liquor, adding one and a half quarts hot water. Cover the ... From The International Cook Book, 1906, page 215. | |
| Mrs. Hale's New Cook Book (1857) | Cake, or Wedding |
lb. of dry flour, sweet butter, lb. of sugar, 12 eggs, 2 lbs. of raisins, stoned; lbs. of currants, well washed, dried, and floured; spice as you please; a of wine, one ... From Mrs. Hale's New Cook Book, 1857, page 392. | |
| The Cook's Own Book (1832) | Cake, Plum |
Three pounds of flour, tliree pounds of currants, three-quarters of a pound of almonds, blanched and beat grossly, of them ounces of sugar, seven yolks and six whites of ... From The Cook's Own Book, 1832, page 83. | |
| The Cook's Own Book (1832) | Cake, Queen |
Beat one pound of to a cream, with some one pound of flour dried, one pound of sifted sugar, twelve eggs all add a few currants washed and dried; butter small pans of a ... From The Cook's Own Book, 1832, page 84. | |
| The Cook's Own Book (1832) | Cake, Rich |
To two pounds and a half of dried and sifted flour allow the same quantity of fresh butter washed with rosewater, two pounds of finely-pounded three pounds of cleaned ... From The Cook's Own Book, 1832, page 84. | |
| The Cook's Own Book (1832) | Cake, Sponge |
(2) Take the juice and of a twelve ounces of tinely-|xmiideil the same of dried and sifted tlour; then with a horn s|XM)ii Ix-at the yolks often c<^s, add the sugar by ... From The Cook's Own Book, 1832, page 85. | |
| The Cook's Own Book (1832) | Cake, Twelfth |
of flour, two of sifted loaf sugar, two pounds of butter, eighteen four pounds of currants, one half pound of almonds blanched and chopped, one halfpound of citron, one ... From The Cook's Own Book, 1832, page 86. | |
| The Cook's Own Book (1832) | Cake, White |
of dried and sifted flour,of fresh butter and of finely-pounded loaf sugar, one pound each; five well-beaten eggs, a quarter of a pint of cream, of candied orange and ... From The Cook's Own Book, 1832, page 86. | |
| The Cook's Own Book (1832) | Cake, Without Butter |
the weight of three eggs in the weight oftwo in flour; when the five eggs are beaten, gradually add the sugar, and the flour, with a peel, or a few caraway seeds. it in ... From The Cook's Own Book, 1832, page 80. | |
| Gulf City Cook Book (1878) | Cake-pudding |
Put a layer of sponge-cake in a pudding-dish, and then a a layer of raisins, currants, and citron mixed (any kind of fruit—stewed apples are very good); another layer of ... From Gulf City Cook Book, 1878, page 182. | |
| Mrs. Hale's New Cook Book (1857) | Cake.— Beat |
the white of 1 egg perfectly light then add 8 tea-spoonsful of loaf sugar, pounded fine and sifted, very gradually, beating; after every spoonful, add one drop of the ... From Mrs. Hale's New Cook Book, 1857, page 388. | |
| The New England Cook Book (1905) | Cake.—Mix |
Txycllozu portion thus: Two cupfuls of powdered sugar, one cupful of butter stirred to light cream with sugar; five eggs beaten well, with yelks and whites separately; ... From The New England Cook Book, 1905, page 239. | |
| The New England Cook Book (1905) | Cake.—One |
of butter, two of sugar, one cupful milk, three cupfuls of flour, whites of six eggs and yelks of four, three teaspoonfuls of baking-powder well mixed through flour; ... From The New England Cook Book, 1905, page 236. | |
| The New England Cook Book (1905) | Cake.—Two |
of sugar, one of butter, eggs, half a cupful of sour milk, one teaspoonful of cream tartar, half a teaspoonful of soda, and two cupfuls of Bake in four layers, and put ... From The New England Cook Book, 1905, page 238. | |
| The New England Cook Book (1905) | Cake.—Two |
cupfuls of white sugar, one cupful of butter, the whites of seven eggs, two teaspoonfuls of cream tartar, one of soda, three and a half cupfuls of flour, and half a ... From The New England Cook Book, 1905, page 238. | |
| The New England Cook Book (1905) | Cakes Axd Cake-baking |
Chocolate Macaroons.— Put three ounces of plain Bensdorp*s Chocolate in a pan, and melt on a slow fire work it to a thick paste with one pound of powdered sugar and the ... From The New England Cook Book, 1905, page 241. | |
| The Cook's Own Book (1832) | Cakes, Rich Gingerbread. to |
one pound of dried and loaf sugar, threequarters of a pound of fresh butter washed in rose water, one pound of treacle, one nutmeg grated, the weight of a nutmeg of ... From The Cook's Own Book, 1832, page 82. | |
| Mrs. Hale's New Cook Book (1857) | Cake—When |
making take enough fi'om the dough to make a small loaf, and knead well it 2 ozs. of butter, 2 ozs. of sugar, and 8 ozs. of currants. the butter in a tea-cupful of good ... From Mrs. Hale's New Cook Book, 1857, page 405. | |
| The Boston Cooking-School Cook Book (1896) | Cambridge Gingerbread |
}{ cup butter 1}^ teaspoons soda % cup boiling water }^ teaspoon salt 1 cup molasses 1 teaspoon cinnamon 1 egg 1 teaspoon ginger 2^ cups flour 3€ teaspoon ctove Melt ... From The Boston Cooking-School Cook Book, 1896, page 559. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Canada Gingerbread |
One cupful of butter, two of sugar, one of molasses, five of flour, three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one tea-cupful of cream or one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 332. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CaraMEL Cake |
One and a half cups sugar, three-fourths cup butter, half cup milk, two and a fourth cups flour, three eggs, one and a half heaping teaspoons baking-powder, or a small ... From Buckeye Cookery and Practical Housekeeping, 1877, page 70. | |
| The Dixie Cook-Book (1883) | Caramel Cake |
One cup butter, two of sugar, a scant cup milk, one and a half cups flour, cup corn starch, whites of seven eggs, three tea-spoons baking powder in the flour; bake ina ... From The Dixie Cook-Book, 1883, page 73. | |
| The Dixie Cook-Book (1883) | Caramel Cake |
One and a half cups sugar, three-fourths cup butter, half cup nilk, two and a fourth cups flour, three eggs, one and a half heaping tea-spoons baking-powder, or a small ... From The Dixie Cook-Book, 1883, page 87. | |
| Aunt Babette's Cook Book (1889) | Caramel Cake |
(No. 1.) Rub to a cream one cup of butter and two cups of sugar. Add gradually the yelks of five eggs, one at a time, and one cup of sweet milk. Add three cups of flour, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 351. | |
| Aunt Babette's Cook Book (1889) | Caramel Cake |
(No. 2.) Eub one cup of butter and two cups of sugar to a cream, add one cup of sweet milk and three cups of flour, two teaspoonfuls of baking powder put in last ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 352. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caramel Layer Cake |
For a four-layer cake cream two cupfuls and a half of sugar with one cupful of butter; add alternately a cupful of milk and three cupfuls of three-quarters of a of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 18. | |
| The Cook's Own Book (1832) | Caraway Cake |
Dry a of a peck of fine in an rub a pound and a half of fresh butter in it, it is crumbled so small that none of it seen; then take six spoonfuls of rose water, pint of ... From The Cook's Own Book, 1832, page 314. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Caraway Cake |
Take one pound of doi three quarters of a pound of sugar, half a pound of butter, a glass of rose-water, four eggs, and half a tea-cup of caraway seed, — the materials ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 21. | |
| The Boston Cooking-School Cook Book (1896) | Card Gingerbread |
% cup brown sugar % tablespoon ginger 1 egg \ teaspoon salt y^ cup molasses % teaspoon soda 3^ teaspoon cinnamon Cream the butter, add sugar gradually, egg well beaten, ... From The Boston Cooking-School Cook Book, 1896, page 560. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Carolina Plum Cake |
Mix two quarts of flour with a pound of sifted sugar, three pounds of currants, half a pound of raisins, stoned and chopped, quarter of an ounce of mace and cloves, a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 242. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Carramel Cake |
One cup butter, two of sugar, a scant cup milk, one and a half” caps flour, cup corn starch, whites of seven eggs, three tea-spoons beking-powder in the flour; bake in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 53. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cbeam Cake |
One cupful four cupsful of flour, one cupful of sweet cream, of saleratus, two teaof; rub together the first three, beat the eggs and mix the ingredients; bake lightly. From Mrs. Porter's New Southern Cookery Book, 1871, page 224. | |
| The Boston Cooking-School Cook Book (1896) | Cbocolate Cake I |
2 small eggs 2 ozs. chocolate, melted % cup milk % teaspoon vanilla Cream the butter, add sugar gradually, and yolks of eggs well beaten, then whites of eggs beaten ... From The Boston Cooking-School Cook Book, 1896, page 586. | |
| Larkin Housewives' Cook Book (1915) | Cecelia Hahn, Wabash, Ind |
Cream C^ramek, Oiie^half cake or four ounces Larkin Unsweetened Chocolate, onepbund Larkin. Powdered Sugar, one scant cup milk, onelialf cup butter. Boil these together ... From Larkin Housewives' Cook Book, 1915, page 128. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Centennial Cake |
Two cups pulverized sugar, one of butter rubbed to a light cream with the sugar, one of sweet milk, three of flour, half cap corn starch, four eggs, half pound chopped ... From Buckeye Cookery and Practical Housekeeping, 1877, page 49. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Charleston Cake |
Oxe cupful of butter, one cupful of sweet milk, two of cotiee sugar, three teaof soda, one and a half teaspoonsful of cream of tartar, flour to make as stift' as cup ... From Mrs. Porter's New Southern Cookery Book, 1871, page 244. | |
| The Creole Cookery Book (1885) | Charlotte Cake |
Take 6 eggs,’ lb. of white sugar, 4 lb. of butter creamed with 2 lb. of yeast dough; flavor with lemon or bitter almond to suit the taste; bake as you would light bread. From The Creole Cookery Book, 1885, page 144. | |
| La Cuisine Creole (1885) | Cheap and Reliable Gold and Silver Cake |
Two cups of butter and four of sugar creamed to¬ gether, two cups of sweet milk, or water, if you have no milk; eight cups of sifted flour well mixed with four ... From La Cuisine Creole, 1885, page 166. | |
| Aunt Babette's Cook Book (1889) | Cheap Black Cake |
Take one cup brown sugar, one cup butter, one cup cold coffee, one scant cup of molasses,^ one cup raisins, one cup currants, one cup citron, one teaspoonful allspice, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 332. | |
| The White House Cook Book (1887) | Cheap Cream Cake |
ONE cup of sugar, one egg, one cup sweet milk, two cups flour, one tablespoonful butter, two heaping teaspoonfuls of baking powder; flavor to taste. Divide into three ... From The White House Cook Book, 1887, page 336. | |
| La Cuisine Creole (1885) | Cheap Fruit Cake |
To one quart of sifted flour, add a teacupful of sugar, half a cup of butter, one cupful of raisins, two teaspoon¬ fuls of cream of tartar, and one of soda, two tables ... From La Cuisine Creole, 1885, page 151. | |
| La Cuisine Creole (1885) | Cheap Gingerbread Pudding |
Take a cup of butter, rub it up with three and a half cups of flour, one cup of milk, one cup of molasses, and one teaspoonful of saleratus. Steam three hours, and serve with a rich sauce. From La Cuisine Creole, 1885, page 213. | |
| La Cuisine Creole (1885) | Cheap Jelly Cake |
One cup of fine white sugar, one cup of milk or water, two tablespoonfuls of butter, one egg, two cups of flour, one teaspoonful of cream of tartar and one-half tea¬ ... From La Cuisine Creole, 1885, page 153. | |
| Gulf City Cook Book (1878) | Cheap Sponge-cake |
Three eggs beat with one cup and a half of sugar; add one cup of flour, beat three minutes, one half cup of milk, add one cup of flour with one tea-spoonful of ... From Gulf City Cook Book, 1878, page 133. | |
| Aunt Babette's Cook Book (1889) | Cherry Cake |
Line a cake-pan, which has been well buttered, with a thin layer of kuchen dough. Stone two or three pounds of cherries and lay them on a sieve, wilh a dish underneath ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 378. | |
| Dainty Desserts for Dainty People (c. 1910s) | Cherry Sponge |
1^ cups canned cherries. 1 cup canned cherry juice. Whites of two eggs. Soak gelatine in cold water five minutes and dissolve in hot cherry juice. Add cherries, stoned ... From Dainty Desserts for Dainty People, c. 1910s, page 17. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chinese Cakes |
yolks of six eggs well, and to each yolk add a tablespoonful of sugar and one tableof and any flavoring preferred; drop them on a hot pan well greased, and bake in a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 237. | |
| The Kansas Home Cook-Book (1874) | Chococate Marble Cake |
Mrs. J. Eight eggs beaten separately and stiff; then take a half pound of butter, a half pound of crushed the whites of the eggs, with one pint sweet milk, and flour ... From The Kansas Home Cook-Book, 1874, page 145. | |
| Aunt Babette's Cook Book (1889) | Chocolate (iced) Layer Cake |
Stir one scant half cupful of butter to a cream with one and one half cups of brown sugar. Add alternately one-half cup of sweet milk, yelks of four eggs which you have ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 361. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chocolate Cake |
the of two eggs -with a quarter of a pound powdered sugar into a frothy cream; add the juice of half a lemon and six ounces of finely chocolate. Drop ijds mixture in ... From Mrs. Owen's Illinois Cook Book, 1871, page 218. | |
| The Appledore Cook Book (1872) | Chocolate Cake |
Make the cake like orange cake. Filling: one quarter of a pake of Baker's chocolate, one half a cup of milk, one of sugar, the whites of two eggs, and a teaspoonful of vanilla. From The Appledore Cook Book, 1872, page 188. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CHocoLaTE CAKE |
One cup butter, three of brown sugar, one of sweet milk, four of flour, yolks of seven eggs, nine tablespoons grated Baker's chocolate, three tea-spoons baking-powder. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Chocolate Cake |
One cup butter, two of sugar, one of milk, five eggs, leaving out the whites of three, four cups sifted flour, two tea-spoons bakingpowder, or one small tea-spoon soda ... From Buckeye Cookery and Practical Housekeeping, 1877, page 70. | |
| Housekeeping in Old Virginia (1879) | Chocolate Cake |
1 J pounds grated chocolate. If pounds brown sugar. 1 teaspoonful cinnamon. 1 teaspoonful nutmeg. A few coriander-seed. Break the eggs in the sugar and beat them, adding ... From Housekeeping in Old Virginia, 1879, page 333. | |
| Housekeeping in Old Virginia (1879) | Chocolate Cake |
f cupful sour cream or milk. 1 teaspoonful cream tartar. Beat the sugar and butter together; break the eggs into it one at a time; then add the flour, then the sour ... From Housekeeping in Old Virginia, 1879, page 333. | |
| Housekeeping in Old Virginia (1879) | Chocolate Cake |
3 cupfuls sifted flour. S26 CHOCOLATE CAKE. 1 cupful sweet milk. 2 teaspoonfnls cream tartar. 1 teaspoonful essence lemon. Beat the butter and sugar to a cream, then add ... From Housekeeping in Old Virginia, 1879, page 333. | |
| Housekeeping in Old Virginia (1879) | Chocolate Cake |
Yolks of 5 eggs and whites of 2. 1 teaspoonful cream tartar, sifted in the flour. Bake in jelly-cake tins. Filling: whites of three eggs, one and a half cupfuls of ... From Housekeeping in Old Virginia, 1879, page 334. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Cake |
One and a half cupfuls of sugar, half a cupful of half a cupful of milk, one and three-fourths cupfuls of flour, a quarter of a pound of Baker’s chocolate, three ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 327. | |
| The Dixie Cook-Book (1883) | CHocoLaTE Cake |
One cup butter, three of brown sugar, one of sweet milk, four of flour, yolks of seven eggs, nine table-spoons grated Baker’s chocolate, three tea-spoons baking powder. ... From The Dixie Cook-Book, 1883, page 73. | |
| La Cuisine Creole (1885) | Chocolate Cake |
Half a pound of butter, one pound of sugar, one pound of flour, four eggs, one half pint of milk, one teaspoonful of soda, and two of cream of tartar sifted into the ... From La Cuisine Creole, 1885, page 161. | |
| La Cuisine Creole (1885) | Chocolate Cake |
Take one cup of butter, two cups of sugar, one cup of milk or water, three and a half cups of flour, half a teaspoonful of soda, one teaspoonful cream of tartar, the ... From La Cuisine Creole, 1885, page 162. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chocolate Cake |
2 ounces of chocolate ij<2 cups of sugar i heaping teaspoon ful of i^ cups of flour the in of Beat the butter to a cream, add gradually the sugar, beating all the while; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 496. | |
| The New England Cook Book (1905) | Chocolate Cake |
1 cup sugar; 1-3 cup butter, creamed; >^ cup milk; [boiling watev; 1-3 cup chocolate or cocoa dissolved in >4 cup 1 cup Automatic Flour; 1 teaspoon vanilla. From The New England Cook Book, 1905, page 245. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Cake |
Into the beaten yolks of four eggs stir two cupfuls of sugar, half a cupful of creamed three tablespoonfuls of bitter chocolate dissolved in five tablespoonfuls of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 15. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Cake |
4 ounces chocolate, melted Follow rule for mixing Butter Cake and bake in loaf or rounds in moderate oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 292. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Cake |
One heaping tablespoon of butter, one cup of granulated sugar, yolks of three eggs, whites of four eggs, one teaspoon of cream tartar, one-half teaspoon of soda, one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 86. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Chocolate Cake |
Y^ c oleomargarine Yi c corn syrup 2 oz chocolate ' Chocolate may be omitted. as or in muffin tins. NOTES:—For also conserve wheat flour and sugar as well as fats. In ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 53. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Cake II |
. ^ cup butter 34 teaspoon soda 1% cups sugar % teaspoon cream of tartar % cup milk Whites 5 eggs 2^ cups flour 2 squares unsweetened chocolate, grated Cream the butter; ... From The Boston Cooking-School Cook Book, 1896, page 586. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Cake No |
4 ounces Lowney's Premium Chocolate 3 tablespoons boiling water Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 280. | |
| The Woman Suffrage Cook Book (1886) | Chocolate Cake* |
Beat to a cream one and a half cupfuls of sugar with onehalf cupful of butter; add three eggs (whites and yolks beaten separately), one-half cupful milk, one-half ... From The Woman Suffrage Cook Book, 1886, page 91. | |
| Common Sense in the Household (1871) | Chocolate Cake. »^ |
2 cups of sugar. The yolks of five egg? and whites of two. 1 cup of milk. 3|- cups Hour. " ci-eam-tartar, sifted into the Bake in jelly-cake tins. 3Iixture for filling. ... From Common Sense in the Household, 1871, page 322. | |
| Aunt Babette's Cook Book (1889) | Chocolate Coffee Cake |
Pour a bunt kuchen dough into long, wellbuttered tins, and when baked remove from the oven and cover thickly with boiled chocolate icing. Very nice indeed. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 384. | |
| Aunt Babette's Cook Book (1889) | Chocolate Cream Cake |
Eub one cup of butter and two cups of sugar to a cream, and add gradually one scant cup of milk and three cups of flour, with two teaspoonfuls of baking powder put in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 353. | |
| Mary Elizabeth's War Time Recipes (1918) | Chocolate Custard Cake Filling |
1 cup sweet milk - YQ cup crushed maple sugar 2 level tablespoons cornstarch Bitter chocolate size of two English walnuts Bring the milk and sugar to boiling-point in a ... From Mary Elizabeth's War Time Recipes, 1918, page 126. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Fruit Cake |
y^ cup butter ^ teaspoon salt 1 cup sugar y^ cup candied cherries ^ cup breakfast cocoa y^ cup raisins, seeded and Yolks 3 eggs cut in pieces 3^ cup cold water \% ... From The Boston Cooking-School Cook Book, 1896, page 592. | |
| Housekeeping in Old Virginia (1879) | Chocolate Jelly Cake |
Make a sponge cake according to old family recipe, bake either in jelly tins or moulds; then slice the cake for the following preparation: one teacupful of milk, half a ... From Housekeeping in Old Virginia, 1879, page 335. | |
| Fifty-Two Sunday Dinners (1913) | Chocolate Jumbles |
¥ cup Cottolene. 2 eggs beaten thick and light. 1 cup sugar. 2 teaspoons baking powder. 2 squares chocolate grated. 2 cups flour. 1 tablespoon milk or water. 14 teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 46. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chocolate Layer Cake |
Make Layer Cake (see recipe). Put four ounces of chocolate a bowl, and it over boiling the whites of two until frothy; add, gradually, four tablespoon fuls of powdered ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 507. | |
| Fifty-Two Sunday Dinners (1913) | Chocolate Layer Cake |
4 squares chocolate. 2 cups pastry flour. 8 tablespoons boiling water. 2 teaspoons baking powder. ¥ cup Cottolene. Y teaspoon salt. 114 cups sugar. 3 eggs. ¥ cup milk. ... From Fifty-Two Sunday Dinners, 1913, page 181. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Layer Cake {Florida |
Cream two cupfuls of butter with three cupfuls of sugar; add the stiffly beaten whites of eight eggs, two cupfuls of of teaspoonfuls of baking powder and half a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 10. | |
| Rumford Complete Cook Book (1908) | Chocolate Loaf Cake |
2 squares chocolate. to a cream one cup of the sugar with the butter; add the eggs well beaten, then half a cup of the milk and the vanilla. Sift together the flour and ... From Rumford Complete Cook Book, 1908, page 155. | |
| La Cuisine Creole (1885) | Chocolate Mixture for Filling the Above Cake |
One and a half cups of sugar, the whites of three eggs, three tablespoonfuls of grated chocolate. Flavor with vanilla. From La Cuisine Creole, 1885, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Nougat Cake |
1}4 cups powdered sugar % teaspoon vanilla 1 eg^ 2 squares chocolate, melted 1 cup milk y^ cup powdered sugar 2 cups bread flour % cup almonds, blanched and shredded ... From The Boston Cooking-School Cook Book, 1896, page 586. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Nougat Cake |
One-half cup of sugar, one-half cup of sweet milk, one-half cake of chocolate and the yolks of two eggs. Cook this in a double boiler and cool. One and onehalf cups of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 78. | |
| Fifty-Two Sunday Dinners (1913) | Chocolate Nut Cake |
2 cups sugar. V4 teaspoon salt. 4 eggs. 2 squares chocolate melted. 1 cup milk. 34 cup English walnut meats broken 216 cups flour. in pieces. 4 teaspoon vanilla. ... From Fifty-Two Sunday Dinners, 1913, page 22. | |
| Larkin Housewives' Cook Book (1915) | Chocolate Nut Cake |
Put into a double-boiler, two ounces unsweetened one-half cup brown sugar, one-half cup cold water and the yolk of one egg. Cook until thick, then add one teaspoon ... From Larkin Housewives' Cook Book, 1915, page 76. | |
| La Cuisine Creole (1885) | Chocolate Paste for Cake |
Boil one-half a cup of chocolate in one-half cup of milk, add a cup of sugar, and boil, until it is a thick paste. From La Cuisine Creole, 1885, page 247. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Raisin Cake |
f cup milk 2 tablespoons sherry or brandy Chocolate, grated J teaspoon cinnamon 2 cups seeded raisins Cream butter; add sugar gradually, grated raisins, cinnamon, baking ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 281. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Sponge |
)4 cup butter 1 teaspoon cinnamon ^ cup prepared powdered cocoa i^ teaspoon clove 3 eggs }^ cup cold water 1 cup sugar 1 cup flour Cream the butter: add cocoa, yolks of ... From The Boston Cooking-School Cook Book, 1896, page 591. | |
| Gulf City Cook Book (1878) | Chocolate-cake.—no |
Half cup of butter, one cup of milk, two cups three cups of flour, four eggs, one tea-spoonful of soda, and two of cream of tartar. Bake in jelly-pans. Mix one cup of ... From Gulf City Cook Book, 1878, page 139. | |
| Gulf City Cook Book (1878) | Chocolate-cake.—no |
Two cups of sugar, one small cup of butter, four eggs—leaving out the whites of two, one cup of milk, three and a half cups of flour, one tea-spoonful cream of tartar, ... From Gulf City Cook Book, 1878, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Christmas Cakes |
Bake Newport Pound Cake in golden-rod pans, cut in fourths crosswise, spread with Ice Cream Frosting, and gar» nish with green leaves, made from ornamental frosting, and ... From The Boston Cooking-School Cook Book, 1896, page 600. | |
| The Boston Cooking-School Cook Book (1896) | Christmas English Gingerbread |
1 lb. flour 1 tablespoon ginger 3^ lb. butter 1 teaspoon salt 1 cup sugar Molasses Mix flour^ sugar, ginger, and salt. Work in butter, using tips of fingers, and add ... From The Boston Cooking-School Cook Book, 1896, page 560. | |
| Larkin Housewives' Cook Book (1915) | Christmas or Wedding Cake |
One pound of butter, one pound brown ten six cups flour, one teaspoon each soda and ginger, one tablespoon each cloves and nutmeg, two tablespoons cinnamon. One pint ... From Larkin Housewives' Cook Book, 1915, page 70. | |
| The American Frugal Housewife (1829) | Cider Cake |
Cider cake is very good, to be baked in small loaves. One pound and a half of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, one ... From The American Frugal Housewife, 1829, page 79. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Cider Cake |
Rub together three quarters of and half a pound of butter. Dissolve two tea spoonsful of saleratus in half a tea cup of water, the cake, together with half a pint of ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 66. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cider Cake |
Six cupsful flour, Three cupsful sugar, white or brown, -223 One cupful cider, One grated nutmeg. Mix as other cakes. Put soda in the cider. in a quick oven. From Mrs. Owen's Illinois Cook Book, 1871, page 232. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cider Cake |
One teacupful of teacupsful of sugar, two teacupsful of flour, one teaspoonful of in two of water, one nutmeg and half a teacupful; mix, and add one teacupful of cider ... From Mrs. Porter's New Southern Cookery Book, 1871, page 271. | |
| The Appledore Cook Book (1872) | Cider Cake |
One cup of butter, two of sugar, four of flour, three eggs, half a pint of cider, one teaspoonful of soda, spice to taste. From The Appledore Cook Book, 1872, page 209. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cincinnati Cake |
Pour over one pound fat pork chopped fine one pint boiling ‘ater, two cups brown sugar, one of molasses, one table-spoon ech of cloves and nutmeg, and two of cinnamon, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 53. | |
| The Dixie Cook-Book (1883) | Cincinnati Cake |
Pour over one pound fat salt pork, chopped fine and free from lean' and rind, one pint boiling water, Jet stand until nearly cold; add two cups brown sugar, one of ... From The Dixie Cook-Book, 1883, page 73. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cinnamon CAKE |
When yeast bread is ready to knead from the sponge, knead and roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 25. | |
| The Boston Cooking-School Cook Book (1896) | Cinnamon Cakes |
1 cup sugar j)^ cups flour 1 tablespoon cinnamon Mix ingredients in the order given, and bake in individual butteiied cake tins. From The Boston Cooking-School Cook Book, 1896, page 590. | |
| Mrs. Owen's Illinois Cook Book (1871) | Citron Cake |
Eight whites of eggs, Three teacupsful Half teacupful sweet milk, Two teacupsful powdered white sugar, Three-quarters of teacupful butter, One pound best citron. Cut the ... From Mrs. Owen's Illinois Cook Book, 1871, page 190. | |
| Housekeeping in Old Virginia (1879) | Citron Cake |
12 ounces flour. 1 pound citron, cut in thin slices. Mix like a pound cake. — Mrs. G. L. T. From Housekeeping in Old Virginia, 1879, page 335. | |
| Housekeeping in Old Virginia (1879) | Citron Cake |
4 large coffeecups sifted flour. 2^ cupfuls powdered sugar. Whites of 10 eggs, beaten to a stiff" froth. Add two tablespoonfuls rose water. 328 CITEON CAKE — ALMOND ... From Housekeeping in Old Virginia, 1879, page 335. | |
| Housekeeping in Old Virginia (1879) | Citron Cake |
f pound of butter. 10 or 12 eggs. 2 pounds of citron. 1 cocoanut, grated. Fruit to be put in last. — Mrs. Dr. jS. From Housekeeping in Old Virginia, 1879, page 336. | |
| La Cuisine Creole (1885) | Citron Cake |
One pound of butter, one pound of sugar, one pound of flour, and eight eggs. Add to this batter one pound of blanched almonds, cut small, and half a pound of sliced ... From La Cuisine Creole, 1885, page 163. | |
| The Woman Suffrage Cook Book (1886) | Citron Cake |
One cupful of butter, two cupfuls of sugar, three cupfuls of flour, three tablespoonfuls of molasses, three eggs, two cupfuls of currants, one cupful of citron chopped ... From The Woman Suffrage Cook Book, 1886, page 92. | |
| The White House Cook Book (1887) | Citron Cake |
THREE cups of white sugar and one cup of butter creamed together; one cup of sweet milk, six eggs, whites and yolks beaten separately, one teaspoonful of vanilla or ... From The White House Cook Book, 1887, page 323. | |
| The Boston Cooking-School Cook Book (1896) | Citron Cake |
% lb. butter % lb. flour % lb. sugar 1 tablespoon brandy 3 eggs 1 cup citron, thinly sliced, cup milk then cut in strips Cream the butter, add sugar gradually, yolks of ... From The Boston Cooking-School Cook Book, 1896, page 589. | |
| The Picayune Creole Cook Book (1901) | Citron Cake |
Géteau au Cédrat. 1 Quart of Flour. 1 Cup of Butter. 1% Cups of Cream. 1 Cup of Chopped Citron. 1 Teaspoonful of Almond Extract. Beat the butter to a cream. Add the ... From The Picayune Creole Cook Book, 1901, page 295. | |
| The Picayune Creole Cook Book (1901) | Citron Cake |
Gateau au Cédrat. 1 Quart of Flour. 1 Cup of Butter. 1% Cups of Cream. 1 Cup of Chopped Citron. 1 Teaspoonful of Almond Extract. Beat the butter to a cream. Add the ... From The Picayune Creole Cook Book, 1901, page 297. | |
| Mrs. Owen's Illinois Cook Book (1871) | Citron Marble |
Mix up any nice white cake. One pound almonds, blanched and sliced, Half pound citron, sliced very thin, Color one-third of the batter pink. Put of the white batter in ... From Mrs. Owen's Illinois Cook Book, 1871, page 249. | |
| Housekeeping in Old Virginia (1879) | Ckeam for the Same |
•^ pint of sweet milk. ■^ cupful of flour. 1 egg. Heat the milk to boiling heat, beat the egg and sugar together; take a little milk, and make a smooth paste with the ... From Housekeeping in Old Virginia, 1879, page 349. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Clay Cake |
Half a pound of butter beat very light, one pound of sugar, one of flour, half a pint of cream, half a nutmeg, one lemon, and five eggs. Bake half an hour. J From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 138. | |
| Housekeeping in Old Virginia (1879) | Clay Cake |
1 teaspoonful soda in the milk. 1 teaspoonful cream of tartar in the flour. Flavor with vanilla. Bake it in layers. Icing for the Cake. — Beat the whites of four eggs ... From Housekeeping in Old Virginia, 1879, page 331. | |
| The Boston Cooking-School Cook Book (1896) | Clieap Sponge Cake |
Yolks 3 eggs 1 >a teaspoons baking powder 1 cup sugar i^ teaspoon salt 1 tablespoon hot water Whites 3 eggs 1 cup flour 2 teaspoons vinegar Beat yolks of eggs until ... From The Boston Cooking-School Cook Book, 1896, page 581. | |
| The New England Cook Book (1905) | Clip Cake.—One |
of butter, two half a cupful of molasses, one teaspoonful of soda, two of cream tartar in half a cup of milk, two eggs, and two and a half cups of flour. Moravian ... From The New England Cook Book, 1905, page 230. | |
| The New England Cook Book (1905) | Close the |
slit by pinching the edges with your fingers. Eat warm with sweetened cream. Cabinet Pudding.—Take of the remains of any kind of cake broken up two cupfuls, half a ... From The New England Cook Book, 1905, page 199. | |
| The Kansas Home Cook-Book (1874) | Clothes.— Five |
ounces ammonia, one and a half ounces of spirits wine, four ounces castile soap, half an ounce of glycerine, one ounce ether. Cut the soap fine and in one quart of soft ... From The Kansas Home Cook-Book, 1874, page 277. | |
| Presbyterian Cook Book (1873) | Coco Anut Jumbles |
One pound of cocoanut, grated; three fourths of a pound of; large irons]30onful of flour; drop on buttered pans. From Presbyterian Cook Book, 1873, page 129. | |
| Larkin Housewives' Cook Book (1915) | Cocoa Angel Cake |
Beat whites of five eggs until foamy, add of tartar and dry. together, one cup and cup cocoa cup From Larkin Housewives' Cook Book, 1915, page 78. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Cake |
IJcups flour Mix in the order given and beat well for five minutes. Bake in buttered pan thirty to forty minutes in moderate From Lowney's Cook Book, Illustrated in Colors, 1907, page 281. | |
| The Kansas Home Cook-Book (1874) | Cocoa Nut Jumbles |
Mrs. F. One large cocoa nut grated, whites of five eggs and yolks of three, and mix with lemon; mix grated cocoa nut with portion of flour, roll lightly, cut rings with ... From The Kansas Home Cook-Book, 1874, page 165. | |
| The Dixie Cook-Book (1883) | Cocoa-nur CAKE |
One cup butter, three of sugar, one of sweet milk, four and a half of flour, four eggs with whites beaten to a stiff froth, a teaspoon soda, two of cream tartar, one ... From The Dixie Cook-Book, 1883, page 73. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nuT CAKE |
One cup butter, three of sugar, one of sweet milk, four and a: lalf of flour, four eggs with whites beaten to a stiff froth, a teaspoon soda, two of cream tartar, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 53. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nuT CAKE |
To the well-beaten yolks of six eggs, add two cups powdered white sugar, three-fourths cups butter, one of sweet milk, three and a half of flour, one level tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 69. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nuT CAKE |
One cup butter, two of sugar, three of flour, four eggs, one cup sweet milk, one of corn starch, (not filling cups of butter and flour very full if eggs are small,) two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 69. | |
| The Dixie Cook-Book (1883) | Cocoa-nuT CAKE |
To the well-beaten yolks of six eggs, add two cups powdered white sugar, three-fourths cups butter, one of sweet milk, three and ahalf of flour, one level tea-spoon soda ... From The Dixie Cook-Book, 1883, page 87. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nut Jumbles |
Two cups sugar, one of butter, two of cocoa-nut, two eggs, small teaspoon soda mixed with flour enough to make a stiff batter. Drop heaping tea-spoons on buttered paper ... From Buckeye Cookery and Practical Housekeeping, 1877, page 83. | |
| Directions for Cookery, in Its Various Branches (1837) | Cocoa-nut Jumbles. — Grate |
a cocoa-nut. Rub half a pound into a pound of sifted flour, and wet three beaten eggs, and a little rose water. Add by degrees the cocoa-nut, so as to form a stiff ... From Directions for Cookery, in Its Various Branches, 1837, page 355. | |
| Gulf City Cook Book (1878) | Cocoa-nut-cake.—no |
One coffee-cup of butter, two eoffee-cupB of powdered sugar, three coffee-cups of flour, ten eggs, one tea-spoonful cream of tartar, one half tea-spoonful of and one ... From Gulf City Cook Book, 1878, page 139. | |
| The White House Cook Book (1887) | Cocoanut and Almond Cake |
Two AND one-half cups powdered sugar, one cup butter, four full cups prepared flour, whites of seven eggs whisked stiff, one small cup of milk, with a mere pinch of ... From The White House Cook Book, 1887, page 327. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cocoanut Cake |
One pound of cocoanut grated fine and dried, one pound of white sugar, the whites of two eggs well beaten. Mix this together with a spoon, make up the cake in. pear ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 133. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cocoanut Cake |
Two and half cupsful sugar, Four cupsful flour, "Whites of seven eggs, One grated cocoanut. Three cupsful molasses, Quarter cupful butter, Four spoonsful ginger, One ... From Mrs. Owen's Illinois Cook Book, 1871, page 201. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cocoanut Cake |
One nut grated fine, one pound each and sugar, one teacupful of milk, eight eggs; bake carefully in a moderate oven. From Mrs. Porter's New Southern Cookery Book, 1871, page 231. | |
| The Appledore Cook Book (1872) | Cocoanut Cake |
One cup of butter, two of sugar, the whites of ten eggs, four cups of flour, one of milk, one cup of prepared cocoanut soaked in the milk, one teaspoonful of saleratus, ... From The Appledore Cook Book, 1872, page 187. | |
| The Kansas Home Cook-Book (1874) | Cocoanut Cake |
One cup two three cups flour, one cup sweet milk, two teaof yeast powder, four eggs, flavor to as jelly icing and grated cocoanut between. Richards' Queen in making ... From The Kansas Home Cook-Book, 1874, page 141. | |
| The National Cookery Book (1876) | Cocoanut CAKE |
One cupful of sugar, half a cupful of sweet milk, one eg; two teaspoonfuls of butter, one heaped teaspoonful of cream of tartar, one teaspoonful of soda; stir in flour ... From The National Cookery Book, 1876, page 274. | |
| Housekeeping in Old Virginia (1879) | CocoANUT Cake |
1 teacup fresh butter. 3 teacups white sugar. 3|- teacups flour. Whites of ten eggs. 1 light teaspoonful soda. 2 light teaspoonfuls cream of tartar. A little essence of ... From Housekeeping in Old Virginia, 1879, page 330. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Cake |
Beat to a fine cream three-quarters of a pound, of butter and half a pound of sugar. Add gradually eight eggs well beaten^ then mixed, one tablespoonful essence of ... From Housekeeping in Old Virginia, 1879, page 330. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Cake |
2 cups powdered sugar. ■J cup butter. 1 cup milk. Bake in jelly-cake pans. Filling: one grated cocoanut; to half-pound of this add the whites of three eggs beaten to a ... From Housekeeping in Old Virginia, 1879, page 332. | |
| Housekeeping in Old Virginia (1879) | Cocoanut Cake |
1 teacup of butter. 3 teacups of stigar. 2>\ teacups of flour. \ cup sweet milk, with one teaspoon not quite full of soda. Essence of lemon. Beat the eggs very light. ... From Housekeeping in Old Virginia, 1879, page 332. | |
| La Cuisine Creole (1885) | Cocoanut Cake |
Make a batter of one cup of butter, two cups of sugar, three cups of flour and four eggs. Bake in jelly cake pans. Spread a layer of icing between each cake with grated ... From La Cuisine Creole, 1885, page 168. | |
| The Creole Cookery Book (1885) | Cocoanut Cake |
A moderate sized cup of grated cocoanut, an equal quantity of pounded sugar, the whites of 2 eggs well beaten; to each cup of the grated nut, add a little of the cocoanut milk. From The Creole Cookery Book, 1885, page 137. | |
| The Creole Cookery Book (1885) | Cocoanut Cake |
Whip the whites of 10 eggs; grate 2 nuts and add them; 1 Ib. of white sugar, 41b. of sifted flour; stir this well, flavor with rose water; pour into pans, and bake # of an hour. From The Creole Cookery Book, 1885, page 143. | |
| The Creole Cookery Book (1885) | Cocoanut Cake |
Grate 1 cocoanut, and set aside, the whites of 7 eggs, beat very light, 3 teacups of sifted flour, 2 teacups of sifted white sugar, $ cup of butter, and 4 cup of milk or ... From The Creole Cookery Book, 1885, page 151. | |
| The Woman Suffrage Cook Book (1886) | Cocoanut Cake |
One-half cupful of butter, one and one-half cupfuls of powdered sugar, two cupfuls of flour, one-half capful of milk, whites of five eggs, one teaspoonful cream, of ... From The Woman Suffrage Cook Book, 1886, page 92. | |
| The White House Cook Book (1887) | Cocoanut Cake |
CREAM together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added ... From The White House Cook Book, 1887, page 327. | |
| Aunt Babette's Cook Book (1889) | Cocoanut Cake |
(No. 1.) Rub to a cream halfacup of butter and a cup and a half of pulverizeasugar. Add gradually four eggs, half a cup of milk and two cups of flour, adding one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 349. | |
| Aunt Babette's Cook Book (1889) | Cocoanut Cake |
(No. 2.) Take whites of ten eggs, one goblet of flour, a goblet and a half of pulverized sugar and one teaspoonful of cream tartar. Sift the flour ■302 I^YER AND TAET ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 349. | |
| Fifty-Two Sunday Dinners (1913) | Cocoanut Cake |
2 cups sugar. Y{ teaspoon salt. 8 eggs. 1 cup milk.. 8 cups flour. 4 teaspoon each lemon and vanilla. Process: Cream Cottolene, add one cup sugar gradually, stirring ... From Fifty-Two Sunday Dinners, 1913, page 60. | |
| The Boston Cooking-School Cook Book (1896) | Cocoanut Filling |
Whites 2 eggs Fresh grated cpcoanut Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over cake, Sprinkle thickly ... From The Boston Cooking-School Cook Book, 1896, page 605. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cocoanut Gingerbread |
Ten ounces of fine flour, six ounces of rice flour, rind of a lemon grated, one ounce of ginger; mix these well and pour on them a pound of treacle MRS. porter's ^'ew ... From Mrs. Porter's New Southern Cookery Book, 1871, page 209. | |
| The International Cook Book (1906) | Cocoanut Gingerbread |
238. NUDELN WITH CREAM Half pound sifted flour, one cup milk, two ounces butter, three eggs, one saltspoon salt and one saltspoon grated nutmeg. Place all the above in a ... From The International Cook Book, 1906, page 87. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cocoanut Jumbles |
Three teacupsful white sugar, One teacupful sour cream, One scant teaspoonful soda, Five teacupsful flour, One large cocoanut grated. in sugar and drop in the pan. Add the nut last. From Mrs. Owen's Illinois Cook Book, 1871, page 207. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cocoanut Jumbles |
Cut the meat of a large cocoanut in slices and grate Beat up the whites of five*eggs and the yelks of three, and mix with them a few drops of the essence of lemon. Mix ... From Mrs. Owen's Illinois Cook Book, 1871, page 245. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cocoanut Jumbles |
Geate one large cocoanut; rub half a pound of butter with half a pound of sugar, one pound of flour, and wet eggs, beaten, and a little rose-water; add by degrees the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 245. | |
| The Creole Cookery Book (1885) | Cocoanut Jumbles |
Grate a large cocoanut, rub 4 lb. of butter into 1 lb. of flour, 3 eggs; add the nut to form a stiff dough; make the jumbles with the hands, grate cocoanut and sugar ... From The Creole Cookery Book, 1885, page 156. | |
| The White House Cook Book (1887) | Cocoanut Jumbles |
GRATE one large cupful of cocoanut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs, whites and yolks separately, two tablespoonfuls ... From The White House Cook Book, 1887, page 344. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cocoanut Loaf Cake |
2 cups of grated cocoanut y<2 pound of flour Juice and rind of a lemon Beat the yolks, sugar and butter together until very light; then add the milk, mix, add the flour ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 501. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cocoanut Loaf Cake |
One cup of sugar, one-half cup of butter, three-quarters cup ©f milk, three f eggs, two and one-half cups of flour, two teaspoons of baking powder and one grated ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 66. | |
| La Cuisine Creole (1885) | Cocoanut Silver Cake |
Cream one cup of butter and two cups of sugar, add a cup of milk, the whites of six eggs, and three cups of sifted flour with one teaspoonful of cream of tartar, and ... From La Cuisine Creole, 1885, page 167. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Coconut Fruit Cake— Georgia |
Cream one pound of butter with one pound and a half of sugar; add twelve eggs, one by one, four tablespoonfuls, of coconut one of flour, two pounds of thin-sliced, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 9. | |
| Mrs. Owen's Illinois Cook Book (1871) | Coeoanut Cake |
One cupful flour, Three tablespoonsful sweet milk, One teaspoonful cream tartar mixed in the flour, Half teaspoonful soda dissolved in the milk, Ten teaspoonsful sugar ... From Mrs. Owen's Illinois Cook Book, 1871, page 198. | |
| Mrs. Owen's Illinois Cook Book (1871) | Coffee Cake |
One-third cupful butter, Half cupful brown sugar, Half cupful cold strong coffee, One teaspoonful each of cinnamon, cloves and Half cupful sweet milk, Whites of ten eggs. From Mrs. Owen's Illinois Cook Book, 1871, page 199. | |
| Mrs. Owen's Illinois Cook Book (1871) | Coffee Cake |
One cupful of made strong coffee, Two cupsful brown sugar, One cupful currants, Two teaspoonsful cinnamon, Two teaspoonsful cloves, Take five eggs, half a pound powdered ... From Mrs. Owen's Illinois Cook Book, 1871, page 222. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CoFFEE Cake |
Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one tea-spoon waleratus, two of cinnamon, two of cloves, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 53. | |
| Housekeeping in Old Virginia (1879) | Coffee Cake |
1 teacup of molasses. 1 cupful of good liquid coffee. 1 teaspoonful of cinnamon, 1 teaspoonful cream tartar. 1 pound of raisins. ^ pound of citron. •J wine-glass of ... From Housekeeping in Old Virginia, 1879, page 365. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Coffee Cake |
Use one cup of strong, clear coffee instead of milk, and make as in the preceding rule. Add the fruit and spices to the whole mixture. Bake it in one loaf. From Mrs. Lincoln's Boston Cook Book, 1884, page 400. | |
| La Cuisine Creole (1885) | Coffee Cake |
One cup of butter, two cups of sugar, one cup of molasses, one cup of strong coffee, two eggs, five cups of flour, one teaspoonful of soda, one cup of currants, one cup ... From La Cuisine Creole, 1885, page 169. | |
| The Creole Cookery Book (1885) | Coffee Cake |
One cup of sugar, 1 cup of butter, 1 cup of molasses, 1 egg, well mixed together; then add 1 cup of warm coffee, with 1 teaspoonfal of soda, 4 cups of flour, 1 lb. of ... From The Creole Cookery Book, 1885, page 149. | |
| The White House Cook Book (1887) | Coffee Cake |
ONE cup of brown sugar, one cup of butter, two eggs, one-half cup of molasses, one cup of strong, cold coffee, one teaspoonful of soda, two teaspoonfuls of cinnamon, one ... From The White House Cook Book, 1887, page 327. | |
| Cottolene, the New Shortening (c. 1890) | Coffee Cake |
¢ 10 Ounces of flour mixed with 2 Teaspoonfuls of cream tartar. { 3 Ounces of sug: 3% Ounces of Cottolene. ¥Y% Pint of molasses (warmed). "4 Lb. of Sultanas (picked) Y% ... From Cottolene, the New Shortening, c. 1890, page 16. | |
| Rumford Complete Cook Book (1908) | Coffee Chocolate Cake |
yi cup strong coffee. 1 square chocolate. light and creamy, adding the well-beaten yolks of the eggs as soon as the butter and sugar are well mixed; then put in the ... From Rumford Complete Cook Book, 1908, page 155. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Coffee Fruit Cake |
i cup of butter 1 cup of brown sugar 2 pounds of raisins ^ pound of currants Y^ pound of citron 3 large teaspoonfuls of i large teaspoonful of cloves cinnamon i large ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 506. | |
| Aunt Babette's Cook Book (1889) | Coffee Fruix Cake |
Take one cup of butter, two cups of sugar, four eggs, one-half cup milk, one-half cup cold coffee, two teaspoonfuls cream tartar, one teaspoonful of soda, one-quarter of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 330. | |
| Rumford Complete Cook Book (1908) | Coffee Layer Cake |
1 cup brown sugar y cup molasses. yi cup made coffee. y teaspoon mixed spices. the creamy; add the eggs, then the molasses and coffee and, the flour, salt, spices and ... From Rumford Complete Cook Book, 1908, page 165. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cold Icing |
One egg, eight large teaspoonsful ofwhite sugar; beat well and hard; add tartaric acid to whiten; flavor to the taste. lee Cream Cake. Two cupsful white sugar, Half ... From Mrs. Owen's Illinois Cook Book, 1871, page 188. | |
| Housekeeping in Old Virginia (1879) | Cold Icing |
ICING FOR CAKE — BOILED ICING. 349 Beat very light and season with vanilla or lemon. After beating very lightly, add the white of another egg and it will give a pretty ... From Housekeeping in Old Virginia, 1879, page 356. | |
| Mrs. Beeton's Book of Household Management (1861) | Cold Sweets |
i. Savoy or Sponge Cake. 2. Ratifia Trifle. Method. — Peel, core and slice the apples, place them in a jar with the sugar, lemon-rind, and 2 tablespoonfuls of water, and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cold Water Sponge Cake |
* "^IT 3 cups flour grated rind and juice of J lemon Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 290. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Colu^ibia Cake |
Two cupsful of sugar, two cupsful of flour, six ^c^r^--* y^'^^^ ^^<^ YmA of two lemons, two saltspoonsful of cream of tartar; four saltspoonsful of soda dissolved in two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 278. | |
| Mrs. Owen's Illinois Cook Book (1871) | Com Starch Cake |
Butter the size of an egg, Two tablespoonsful milk, One teaspoonsful cream tartar, One cupful and two tablespoonsful corn starch, Makes twelve cakes. From Mrs. Owen's Illinois Cook Book, 1871, page 246. | |
| The Appledore Cook Book (1872) | Com Starch Cake |
One cup of butter, one and a half of sugar, one and a half of flour, one half of corn starch, one half of milk, four eggs, one teaspoonful of cream of tartar, one half of From The Appledore Cook Book, 1872, page 207. | |
| Larkin Housewives' Cook Book (1915) | Com Starch Cake |
Cream one cup butter, add two cups powdered sugar, one cup milk and one teaspoon flavoring Sift together two cups flour, one cup corn starch, two teaspoons baking ... From Larkin Housewives' Cook Book, 1915, page 73. | |
| The Creole Cookery Book (1885) | Commencement Cake |
Six Ibs. of flour, 3 lbs. of sugar, 3 lbs of butter, 6 eggs, 1 quart of milk, 1 pint of wine, 1 pint of yeast, 4 lbs. of fruit,1 ounce of citron, 1 ounce of nutmeg, mace ... From The Creole Cookery Book, 1885, page 140. | |
| The Creole Cookery Book (1885) | Common Cake |
One Ib. of sugar, 2 lbs. of flour, 1 lb. of butter, the yolks of 5 eggs, 8 spoonfuls of cream; 1 wineglass of brandy; spice to the taste. From The Creole Cookery Book, 1885, page 138. | |
| The Creole Cookery Book (1885) | Common Cake |
One lb. and a half of flour, 1 lb. of good brown sugar, 8 well beaten eggs, and 1 ounce of carraway seeds are to be mixed together; then add of fresh yeast, milk, and of ... From The Creole Cookery Book, 1885, page 157. | |
| The Appledore Cook Book (1872) | Common Fruit Cake |
One and a half cnps of butter, four of sugar, seven and a half of flour, six eggs, one wine-glass of brandy, one 1 7^ tablespoonful of cloves, one of cinnamon, one of ... From The Appledore Cook Book, 1872, page 183. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Common Gingerbread |
A pint of molasses. Half a pound of brown sugar. One pound of fresh butter. Two pounds and a half of flour sifted. A pint of milk. A small tea-spoonful of pearl-ash. A ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 80. | |
| Mrs. Hale's New Cook Book (1857) | Common Jumbles.—Stir |
of a color, s pound of sugar and half the weight of butter—then add 8 eggs, beaten to a froth, essence of lemon, or rose-water, to the taste, and' flour to make them ... From Mrs. Hale's New Cook Book, 1857, page 398. | |
| The Good Housekeeper (1841) | Common Plum Cake |
Mix five ounces of butter with three pounds of dry flour and five ounces fine powdered sugar; add six ounces of. currants washed and dried and some pimento or cinnamon ... From The Good Housekeeper, 1841, page 103. | |
| Common Sense in the Household (1871) | Common Sekse |
ner of a pontoon "bridge. Havo these made and buttered before you mix the cake; })ut a spoonful of batter in each, and bake in a steady oven. When nearly cold, cover the ... From Common Sense in the Household, 1871, page 326. | |
| The Good Housekeeper (1841) | Composition Cake |
Take one pound of flour, one pound of sugar, half pound of RICH PLUM OB WEDDING CAKE. 890" butter, seven: eggs, half a pint of cream, and spices to your taste. Beat all ... From The Good Housekeeper, 1841, page 102. | |
| The Appledore Cook Book (1872) | Composition Cake |
Half a cup of butter, one and a half of sugar, one half of milk, two and half of flour, three eggs, one teaspoonful of cream of tartar, one half of saleratus, spice, and ... From The Appledore Cook Book, 1872, page 183. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Composition Cake |
One and one-lmlf quarts of flour, half a pint of sour milk, one pint of butter, three-fourths of a quart of sugar, eight eggs, one wine-glass of wine and one of brandy, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 324. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Confederate Brandy Jumbles |
One pound of flour rubbed with a quarter of a of butter, one pound of sugar beaten with rose-water, brandy and; bake on tins. From Mrs. Porter's New Southern Cookery Book, 1871, page 245. | |
| The Dixie Cook-Book (1883) | Confederate Jumbles |
One and a half cups white sugar, three-fourths cup butter, three eggs, three tablespoons sweet milk, half tea-spoon soda and one of cream tartar; mix with sufficient ... From The Dixie Cook-Book, 1883, page 102. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cookies and Jumbles |
These require a quick oven. A nice ‘‘finishing touch” can be given by sprinkling them with granulated sugar and rolling over lightly with the rolling-pin, then cutting ... From Buckeye Cookery and Practical Housekeeping, 1877, page 81. | |
| The Dixie Cook-Book (1883) | Cookies and Jumbles |
These require a quick oven. A nice “finishing touch” can he given by sprinkling them with granulated sugar and rolling over lightly with the rolling pin, then cutting ... From The Dixie Cook-Book, 1883, page 101. | |
| Common Sense in the Household (1871) | Cooper's |
gelatine, soaked in a very wat'^>'. 3 tablespoonfuls grated chocolate rubbed smooth in a little milk. J cup powdered sugar. ^ lb. sponge-cake. 1 teaspoonful vanilla. 1 ... From Common Sense in the Household, 1871, page 436. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cop Cake |
Three cups sugar, one of butter, six of flour, two-thirds pint sour cream, seven eggs (leaving out the whites of two for icing), one even tea-spoon soda in the cream, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 71. | |
| The Woman Suffrage Cook Book (1886) | Coraline Cake |
Half a cupful of sweet milk, half a cupful of rich cream, one cupful of sugar, one egg, two cupfuls of graham flour, one teaspoonful of baking powder. Bake in two tins. ... From The Woman Suffrage Cook Book, 1886, page 96. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CorFEE CakE |
One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg or yolks of two, four even cups flour, heaping teaspoon soda in the flour, table-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 53. | |
| The Dixie Cook-Book (1883) | Corfee Cake |
One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg or yolks of two, four even cups flour, heaping teaspoon soda in the flour, table-spoon ... From The Dixie Cook-Book, 1883, page 72. | |
| The Woman Suffrage Cook Book (1886) | Cornstarch Cake |
Two cupfuls of sugar, two cupfuls of sifted flour, one cupful of cornstarch sifted in flour, one cupful of butter, beaten to a cream with sugar, one cupful sweet milk, ... From The Woman Suffrage Cook Book, 1886, page 96. | |
| Rumford Complete Cook Book (1908) | Cornstarch Cake |
l}4 cups flour. yi cup cornstarch. Cream the butter and sugar well together; add the milk, then the cornstarch and flour sifted with the Add lastly the whites of the ... From Rumford Complete Cook Book, 1908, page 157. | |
| The Corn Cook Book (1918) | Cornstarch Cake |
% cup fine cake ^ 5 egg - 1 cup V-2. teaspoon lemon and 1 cup corn starch the butter with a wooden in an earthen mixing bowl; add gradually; salt and baking powder ... From The Corn Cook Book, 1918, page 57. | |
| The Dixie Cook-Book (1883) | CorrEE CAKE |
- Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one tea-spoon saleratus, two of cinnamon, two of ... From The Dixie Cook-Book, 1883, page 72. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cottage Cake |
One cupful and a half sugar, One scant teaspoon soda, dissolved in one cupful milk, Two teaspoonsful cream tartar rubbed in enough to make this thick as pound cake. ... From Mrs. Owen's Illinois Cook Book, 1871, page 190. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cottage Cake |
One cupful of butter, three two of milk, one of mixed with four teaspoonsful of cream of tartar, two in the milk, two eggs, one pound of raisins, half a pound of Makes a large cake. From Mrs. Porter's New Southern Cookery Book, 1871, page 223. | |
| The Creole Cookery Book (1885) | Cottage Cake |
Take 3 eggs, separately beaten, 1 common sized teacup of brown sugar, 2 of molasses, 1 of beaten ginger, 2 of butter, 1 of cream or milk, with a small piece of soda ... From The Creole Cookery Book, 1885, page 137. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Cake |
Five eggs, Three cupsful sugar, Four cupsful One cupful cream, Mix the sugar and butter, then add the rest. From Mrs. Owen's Illinois Cook Book, 1871, page 188. | |
| The Appledore Cook Book (1872) | Cream Cake |
Very nice. Beat to a froth one cup of sugar and three eggs, and on this pour one cup of sweet cream stir in one and a half cup& of flour in which one teaspoonful of ... From The Appledore Cook Book, 1872, page 94. | |
| The Kansas Home Cook-Book (1874) | Cream Cake |
sugar, four eggs, two cups one teaspoon baking powder, one teaspoon or two-thirds cup of boiling Water should be added last, and after it is thoroughly stirred in the ... From The Kansas Home Cook-Book, 1874, page 142. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cream CAKE |
Put two cups flour in a crock and mix with two level teaspoons cream tartar and one of soda, make well in the center into which put one cup sugar, one of sweet cream, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 52. | |
| Housekeeping in Old Virginia (1879) | Cream Cake |
1 cupful of sour milk. 2 teaspoonfuls of cream tartar. Dissolve the soda in the milk, melt the butter and add it to the eggs. Add the sugar and cream tartar to the ... From Housekeeping in Old Virginia, 1879, page 348. | |
| The Woman Suffrage Cook Book (1886) | Cream Cake |
One cup sweet cream, two cups sugar, three cups flour, four eggs, one teaspoonful soda, two teaspoonfuls cream of tartar. Bake in a moderately heated oven. It is better ... From The Woman Suffrage Cook Book, 1886, page 97. | |
| The White House Cook Book (1887) | Cream Cake |
FOUR eggs, whites and yolks beaten separately, two teacups of sugar, one cup of sweet cream, two heaping cupfuls of flour, one teaspoonful of soda, mix two teaspoon fuls ... From The White House Cook Book, 1887, page 328. | |
| Aunt Babette's Cook Book (1889) | Cream Cake |
Rub one cup of butter and two scant cups of sugar to a cream; add gradually one cup of milk and three cups of flour. Measure flour after sifting, and add two ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 348. | |
| The Boston Cooking-School Cook Book (1896) | Cream Cake |
% cup thin cream % teaspoon cinnamon 1^ cups flour ^ teaspoon mace y^ teaspoon ginger Put unbeaten eggs in a bowl, add sugar and cream, and beat vigorously. Mix and sift ... From The Boston Cooking-School Cook Book, 1896, page 589. | |
| The International Cook Book (1906) | Cream Cake |
1235. SOUP AU LARD, MENAGERE Cut three ounces bacon in quarter-inch squares, plunge them in a pint boiling water for ten minutes, remove and drain on a sieve. Boil three ... From The International Cook Book, 1906, page 379. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Cake Pie |
a plain cup cake, and bake it in an oval tin basin. and cold, split it into three layers. quart of milk on to boil in a farina boiler. Beat the yolks of six eggs and a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 427. | |
| The Woman Suffrage Cook Book (1886) | Cream Cake* |
One cupful butter, two cupfuls powdered sugar, one cupful sweet milk, three cupfuls flour, one teaspoonful soda, two teaspoonfuls cream of tartar, whites of.four eggs ... From The Woman Suffrage Cook Book, 1886, page 96. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cream Jelly Cake |
Two cupsful white sugar, Half cupful sweet milk, Half teaspoonful baking powder. Bake in jelly tins. From Mrs. Owen's Illinois Cook Book, 1871, page 238. | |
| The Picayune Creole Cook Book (1901) | Cream Laycr Cake |
Géteau @ la Creme. 4 Layers of Sponge Cake. (See recipe.) 1 Cup of Pulverized Sugar. Teaspoonfuls of Cream. Make a layer sponge cake. Prepare a filling by beating ... From The Picayune Creole Cook Book, 1901, page 309. | |
| The White House Cook Book (1887) | Cream Short-cake |
SIFT one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of ... From The White House Cook Book, 1887, page 295. | |
| Housekeeping in Old Virginia (1879) | Cream Sponge Cake |
4 eggs, whites and yolks beaten separately. 2 teacupfuls sugar. 1 cupful sweet cream. 2 heaping cupfuls flour. Two teaspoonfuls cream ot tartar, mixed in the flour ... From Housekeeping in Old Virginia, 1879, page 341. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Sponge Cake |
Their weight in sugar, and half their weight in flour Put the eggs on one side of the scale and balance with the Turn the sugar into a bowl, remove three eggs and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 510. | |
| The Boston Cooking-School Cook Book (1896) | Cream Sponge Cake |
Yolks 4 eggs Flour 1 cup sugar Ij^ teaspoons baking powder 3 tablespoons cold water % teaspoon salt 1% tablespoons com -starch Whites 4 eggs 1 teaspoon lemon extract ... From The Boston Cooking-School Cook Book, 1896, page 581. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Sponge Cake |
grated rind and juice 1 lemon i cup water Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar syrup, lemon juice and rind, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 291. | |
| The National Cookery Book (1876) | Cream Sponge Caki |
ful ~ ir, half a cupful of cream, three eggs, one it flo d half a te spoon ul of soda seat very light, und of nd and three-quarters os, one pint cloves water. ivar, ... From The National Cookery Book, 1876, page 263. | |
| The Italian Cook Book (1919) | Crisp Cake in Double Boiler |
(Croceante a bagno maria) Sugar, five and a half ounces. Sweet almonds, three ounces. Egg-yolks, five. Milk, one pint. Skin the almonds and chop them in little pieces ... From The Italian Cook Book: The Art of Eating Well, 1919, page 148. | |
| The Dixie Cook-Book (1883) | CrnnaMON Cake |
When yeast bread is ready to knead from the sponge, knead and roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and ... From The Dixie Cook-Book, 1883, page 38. | |
| Gulf City Cook Book (1878) | Croton Sponge-cake |
One pound of sugar, one pound of flour, half pound of butter, six eggs, one tea-spoonful in tea-cupful of sweet milk, and two tea-spoonfuls cream of tartar sifted in flour. Bake quickly. From Gulf City Cook Book, 1878, page 145. | |
| The Dixie Cook-Book (1883) | Crrron Pounp Cake |
One. pound sugar, one of flour, three-fourths pound butter, eight large or ten small eggs, one and a fourth pound citron finely shredded; cream butter and sugar, add the ... From The Dixie Cook-Book, 1883, page 80. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Crrron Pounp-CakeE |
One pound sugar, one of flour, three-fourths pound butter, eight large or ten small eggs, one and a fourth pound citron finely shredded; cream, butter and sugar, add the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 62. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Culpepper Cake |
OxE cupful of sugar, one cupful of sour cream, two oi flour, two of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt; flavor with essence of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 232. | |
| The Dixie Cook-Book (1883) | CuLPEPPER PuppINe |
Stew six large pippin apples (pared, cored, and quartered) until tender; drain and mash smooth with two table-spuons butter. Crumb quarter pound sponge cake; put layer ... From The Dixie Cook-Book, 1883, page 241. | |
| The Creole Cookery Book (1885) | Cumberland Cake |
One and a half Ibs. of flour, 1 lb. of sugar, 12 ounces of butter, 10 eggs, 1 glass of orange or lemon brandy, a few cloves, mace, or nutmeg; beat as pound cake; bake in small tins. From The Creole Cookery Book, 1885, page 140. | |
| The Dixie Cook-Book (1883) | Cuorce Fie Cake |
A large cup butter, two and a half of sugar, one of sweet milk, three pints flour with three tea-spoons baking-powder, whites of sixteen eggs, a pound and a quarter of ... From The Dixie Cook-Book, 1883, page 77. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuorce Fie Caxe |
A large cup butter, two and a half of sugar, one of sweet milk, three pints flour with three tea-spoons baking-powder, whites of sixteen eggs, a pound and a quarter of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 58. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cupid's Butter Sandwiches |
The yolks of 4 hard-boiled i teaspoonful of orange juice. A grating of orange rind. I cup of butter. Angel cakelets or slices of angel ^ a cup of powdered sugar. cake. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 199. | |
| Housekeeping in Old Virginia (1879) | Currant Cake |
•J cup sweet milk. ^ a nutmeg. 3 teaspoonfuls baking powder. One pound currants washed, dried, and rolled in the flour.— From Housekeeping in Old Virginia, 1879, page 337. | |
| The Boston Cooking-School Cook Book (1896) | Currant Cake |
Yolk 1 ^gg 1 cup currants mixed with 1 tablespoon flour Cream the butter, add sugar gradually, and eggs and Qg% yolk well beaten. Then add milk, flour mixed and sifted ... From The Boston Cooking-School Cook Book, 1896, page 589. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Currant Jumbles |
One pound each of flour and powdered sugar, half a pound each of butter and currants, eight eggs, brandy to taste; bake on tins. From Mrs. Porter's New Southern Cookery Book, 1871, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Currant Sponge |
Make the same as Blackberry Sponge, using a half-pint of currant juice, a half-pint of sugar, a half-pint of water, a half-box of gelatine, and four eggs. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 443. | |
| Gulf City Cook Book (1878) | Currant-cake |
One and one quarter pound of sugar, one pound of butter twelve eggs, one quarter ounce of ammonia in a gill of water, two pounds two ounces of flour, and three quarters ... From Gulf City Cook Book, 1878, page 146. | |
| The White House Cook Book (1887) | Custard or Cream Cake |
CKEAM together two cups of sugar and half a cup of butter; add half a cup of sweet milk in which is dissolved half a teaspoonful of soda. Beat the whites of six eggs to ... From The White House Cook Book, 1887, page 335. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cut a |
quarter-pound of butter in small pieces and place over the tomatoes, dust with salt and pepper, and stand over a moderate to fry slowly. the tomatoes are take them up ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 318. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cwer CAKE |
Six cups flour, three of sugar, one of butter, one of sour cider, teaspoon soda, four eggs; beat the eggs, butter and sugar to a cream, stir in the flour, and then add ... From Buckeye Cookery and Practical Housekeeping, 1877, page 54. | |
| The Dixie Cook-Book (1883) | Damp Ware Pounp Cake |
One pound sugar, one of flour, half pound butter, whites of sixteen eggs, tea-spoon baking-powder sifted thoroughly with the flour; put in cool oven with gradual ... From The Dixie Cook-Book, 1883, page 81. | |
| Housekeeping in Old Virginia (1879) | Darh Part |
\ cupful brown sugar. 1 teaspoonful cinnamon.- \ teaspoonful allspice. MAEBLE OR BISMARCK CAKE. 339 1 teaspoonful cream tartar. Put in the mould, alternately, ... From Housekeeping in Old Virginia, 1879, page 346. | |
| Housekeeping in Old Virginia (1879) | Dark Fig Cake |
One cup of cold water, with one teaspoonful of soda dissolved in it. 3 cups of raisins, chopped fine. Cinnamon and nutmeg. 1 pound of figs. Use the figs whole, covering ... From Housekeeping in Old Virginia, 1879, page 337. | |
| The Boston Cooking-School Cook Book (1896) | Dark Fruit Cake |
% cup butter 2 eggs % cup brown sugar % cup milk ^ cup jaisins, seeded and 2 cups flour cut in pieces % teaspoon soda ^ cup currants 1 teaspoon cinnamon % cup citron, ... From The Boston Cooking-School Cook Book, 1896, page 595. | |
| Rumford Complete Cook Book (1908) | Dark Gingerbread |
1 cup molasses. 1 egg. 2 teaspoons ground ginger. 2 tablespoons milk. 2 teaspoons Kumford Baking Heat the butter till hissing, pour it into a bowl in which the molasses ... From Rumford Complete Cook Book, 1908, page 181. | |
| Housekeeping in Old Virginia (1879) | Dark JBatter |
2 cupfuls cofiee sugar. 1 cupful sour cream. Yolks of 8 eggs, and a whole one. 1 wine-glassful mixed spices, finely powdered. Put in the pan, in alternate layers of ... From Housekeeping in Old Virginia, 1879, page 347. | |
| Aunt Babette's Cook Book (1889) | Date Cake |
Take twelve eggs and one pound of pulverized sugar. Beat yelks and whites separately. Then add one-half pound of nice dates, cut very fine, one teaspoonful and a half of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 330. | |
| Rumford Complete Cook Book (1908) | Date Lunch Cake |
x/2 cups dates, stoned and cut in pieces. light; add the eggs the dates, and, the flour, salt and baking powder sifted together. well, and bake in a shallow, greased pan ... From Rumford Complete Cook Book, 1908, page 167. | |
| Aunt Babette's Cook Book (1889) | Date Tart Cake |
Beat one pound of pulverized sugar with the yelks of twelve large eggs. Beat long and steadily until a thick batter. Add half a pound of dates, cut very fine, one and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 360. | |
| Aunt Babette's Cook Book (1889) | Date Tart Cake |
Beat oue pound of sifted powdered sugar with yelks of fourteen eggs. Beat half an hour at least. Then add half a pound of dates cut extremely fine, one teaspoouful and a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 543. | |
| The Dixie Cook-Book (1883) | DeicaTE Cake |
Three cups flour, two of sugar, three-fourths cup sweet milk, whites of six eggs, half cup butter, tea-spoon cream tartar, half tea-spoon of soda. Flavor with lemon. Good and easily made.— From The Dixie Cook-Book, 1883, page 73. | |
| The Appledore Cook Book (1872) | Delicate Cake |
Butter the size of an egg, one cup of sugar, one of flour, the whites of five eggs, half a teaspoonful of saleratus, one of cream of tartar. Flavor with bitter almond, ... From The Appledore Cook Book, 1872, page 184. | |
| Presbyterian Cook Book (1873) | Delicate Cake |
Mrs. R. One half pound of flour; one halfpound of sugar; one quarter of a pound of butter; one teaspoonful cream tartar; one half teaspoonful of soda, and whites of eight eggs. From Presbyterian Cook Book, 1873, page 113. | |
| The Kansas Home Cook-Book (1874) | Delicate Cake |
of eggs, two of three cups of butter, two and a half cups of flour, one cup of sweet milk, two teaspoons of baking powder; flavor with vanilla. From The Kansas Home Cook-Book, 1874, page 130. | |
| Housekeeping in Old Virginia (1879) | Delicate Cake |
2 cups white sugar. 2|- cups corn starch. •J teaspoonful soda, dissolved in milk. •| teaspoonful cream tartar in corn starch. Flavor with j uice of one lemon. — Mrs. M. M. From Housekeeping in Old Virginia, 1879, page 320. | |
| Housekeeping in Old Virginia (1879) | Delicate Cake |
One pound pulverized white sugar, seven ounces of butter (stirred to a cream). Whites of 16 eggs, beaten stifi". Stir in 1 pound of sifted flour. Flavor to the taste. ... From Housekeeping in Old Virginia, 1879, page 320. | |
| La Cuisine Creole (1885) | Delicate Cake |
Two eggs, two cups of sugar, half a cup of butter, one cup of sweet milk, three cups of flour, one tea¬ spoonful of cream of tartar, half a teaspoonful of soda. Bake in squares. From La Cuisine Creole, 1885, page 170. | |
| The Creole Cookery Book (1885) | Delicate Cake |
Nearly 3 cups of flour, 2 cups of powdered sugar, $ cup of sweet milk, whites of 6 eggs, } cup of butter, yeast powder; flavor with lemon. From The Creole Cookery Book, 1885, page 160. | |
| The Woman Suffrage Cook Book (1886) | Delicate Cake |
Two cupfuls of sugar, three-fourth cupful of butter, one cupful of milk, three cupfuls of flour, two level teaspoonfuls of baking powder, the whites ol six eggs. Sift ... From The Woman Suffrage Cook Book, 1886, page 98. | |
| The White House Cook Book (1887) | Delicate Cake |
ONE cup of cornstarch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butter and sugar to a cream; mix one teaspoonful cream ... From The White House Cook Book, 1887, page 323. | |
| The New England Cook Book (1905) | Delicate Cake |
}i cup of butter, creamed with 1 cup sugar; 2 eggs (whites only), beaten «tift; >i cup milk; 1 2-3 cups Automatic Flour; 1 teaspoon almond or vanilla; From The New England Cook Book, 1905, page 245. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Delicate Cake |
Beat the yolks of five eggs till thick and lemon colored, stir in one cup of granulated sugar, the grated rind of one lemon and one tablespoon of the juice. Whip the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 88. | |
| Mrs. Hale's New Cook Book (1857) | Delicate Cake.—Beat |
to a cream 7 ozs. of sweet butter; beat to a still' froth the whites of 8 eggs, and mix gradually it 1 lb. of fine white sugar, in the eggs together with half a nutmeg ... From Mrs. Hale's New Cook Book, 1857, page 389. | |
| The New England Cook Book (1905) | Delicate Cake.—Two |
cupfuls of pulverized a cupful of butter, three cupfuls of flour, nearly three-fourths of a cupful of milk, whites of eight eggs, half a teaspoonful of cream tartar, ... From The New England Cook Book, 1905, page 237. | |
| Gulf City Cook Book (1878) | Delicate-cake.—no |
The whites of fourteen eggs, one pound of pulverized white sugar, one pound of flour, three quarters of a pound of butter. Beat the butter and sugar together, add the ... From Gulf City Cook Book, 1878, page 135. | |
| Gulf City Cook Book (1878) | Delicate-cake.—no |
One cup of butter, two cups of sugar, three cups of flour, half cup of sweet milk, the whites of eight eggs, two teaspoonfuls cream of tartar, and one tea-spoonful of soda. Flavor to taste. From Gulf City Cook Book, 1878, page 136. | |
| Housekeeping in Old Virginia (1879) | Delicious Cake |
3 cupfuls of flour, after being sifted. 2 tablespoonfuls baking powder. Bake in jelly-cake pans, and between each layer put fruit jelly, icing of chocolate and cocoanut ... From Housekeeping in Old Virginia, 1879, page 351. | |
| The Woman Suffrage Cook Book (1886) | Delict .a Cake |
Oi -. one-half cupfuls sugar, one-half cupful butter, ' ' of three eggs beaten to a froth, half a cupful of milk, three cupfuls flour, one teaspoonful cream of tartar,. ... From The Woman Suffrage Cook Book, 1886, page 98. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Demon Cake |
One cupful of butter, one of sugar, one of molasses, two eggs, four and one-fourth cupfuls of flour, one table-spoonful of ginger, one of cinnamon, four of brandy, half ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 321. | |
| The Picayune Creole Cook Book (1901) | Des Gateauz |
The mixing and baking of cakes has always been held a very important branch of cookery. The baking is the more difficult part, but good cake making depends quite as much ... From The Picayune Creole Cook Book, 1901, page 290. | |
| The Dixie Cook-Book (1883) | Dessert Cake |
A dessert cake (proper) consists of either a pound or sponge cake mixture baked in a high mold; if you have no other use, an ice cream mold as represented in the sketch. ... From The Dixie Cook-Book, 1883, page 364. | |
| Buckeye Cookery and Practical Housekeeping (1877) | DeticaTe CAKE |
Three cups flour, two of sugar, three-fourths cup sweet milk, whites of six eggs, half cup butter, tea-spoon cream tartar, half tea-spoon of soda. Flavor with lemon.—Miss Mary E. Miller. From Buckeye Cookery and Practical Housekeeping, 1877, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Deuicate Cake |
One cup sugar, small half cup butter, half cup sweet milk, whites of four eggs beaten to a froth, one and a half cups flour, a tea-spoon bakingpowder, two of lemon, a cup seeded raisins. From Buckeye Cookery and Practical Housekeeping, 1877, page 54. | |
| Rumford Complete Cook Book (1908) | Devil Cake |
3 cups sifted flour. 3 level teaspoons Rumford ]/i teaspoon ground cloves. % teaspoon ground nutmeg. 1 cup cold water. 1 square unsweetened chocolate. 1 teaspoon each ... From Rumford Complete Cook Book, 1908, page 157. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Devil's Food Cake |
Two and a half cups of sifted flour, two cups of sugar, one-half cup of but¬ ter, one-half cup of sour milk, one-half cup of hot water, two eggs, one-half or one-fourth ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 86. | |
| Aunt Sammy's Radio Recipes (1927) | Devil's Food Cake |
(1 white saved for icing). 2: squares unsweetened chocolate. Cream the butter and the sugar. Add the well beaten eggs and mix From Aunt Sammy's Radio Recipes, 1927, page 74. | |
| The Boston Cooking-School Cook Book (1896) | Devil's Food Cake I |
2 cups sugar )^ teaspoon salt 1 cup milk 4 squares chocolate 2% cups flour 1^ teaspoon vanilla Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs ... From The Boston Cooking-School Cook Book, 1896, page 591. | |
| The Boston Cooking-School Cook Book (1896) | Devil's Food Cake II |
4 squares unsweetened chocolate ^ cup sugar %_ cup sugar )^ cup sour milk % cup sweet milk 1 q%% Yolk 1 Qgg \% cups flour ^ cup butter % teaspoon soda Melt chocolate ... From The Boston Cooking-School Cook Book, 1896, page 592. | |
| Buckeye Cookery and Practical Housekeeping (1877) | DewicaTE CAKE |
Four cups fine white sugar, five of sifted flour, one of butter, one and a half of sweet milk, one tea-spoon soda dissolved in the milk, two of cream tartar, whites of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Dexicious CHocoLaTE CAKE |
The whites of eight eggs, two cups sugar, one of butter, three full cups flour, one of sweet milk, three tea-spoons baking-powder; beat the butter to a cream, stir in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 70. | |
| The Picayune Creole Cook Book (1901) | Directions for Baking Cake |
Have your oven ready. Test the temperature of the oven before putting the cake in it. If you have a Fahrenheit thermometer, let it be your guide as to the baking heat of ... From The Picayune Creole Cook Book, 1901, page 291. | |
| The Dixie Cook-Book (1883) | Do Es |
Make ‘Mrs. Jennison’s sponge%ake,” bake in long pie-tins (twc such tins will make twelve dominoes, and if no more are required, the rest of the batter may be baked in a ... From The Dixie Cook-Book, 1883, page 88. | |
| The Creole Cookery Book (1885) | Domestic Fruit Cake |
Soak 3 cups of dried apples over night in cold water, chop them in the morning, and put them on the fire with 3 cups of molasses; stew until soft, but not pulpy; when ... From The Creole Cookery Book, 1885, page 165. | |
| The Woman Suffrage Cook Book (1886) | Dough Cake |
Two cupfuls raised dough ready for baking; one cupful sugar and two-thirds cupful butter, beat well and stir into mgh. ■ a little nutmeg and cinnamon, one-half spoonful ... From The Woman Suffrage Cook Book, 1886, page 98. | |
| The Virginia House-Wife (1824) | Dough Nuts—a Yankee Cake |
Dry half a‘pound of good brown sugar, pound it and mix it with two pounds of flour and sift it; add two spoonsful of yeast, and as much new milk as will make it like ... From The Virginia House-Wife, 1824, page 176. | |
| Common Sense in the Household (1871) | Dover Cake |
»J« \ " butter, rubbed with the sugar to a very light cream. U* coMiiON sia^fSE. 1 teaspoonful soda dissolved in vinegar. " powdered cinnamon. 1 tablespoonful ... From Common Sense in the Household, 1871, page 321. | |
| The Appledore Cook Book (1872) | Down East Cake |
One tablespoonful of melted butter, one cup of milk, two of flour, three eggs, one teaspoonful of saleratus, two of cream of tartar. Bake in sheets, in a quick oven, and ... From The Appledore Cook Book, 1872, page 181. | |
| The Woman Suffrage Cook Book (1886) | Dr. Emma M. E. Sanborn |
jnade. White of one egg, one tablespoonful pulverized sugar, juice one lemon, one goblet water; beat together Very grateful in inflammation of the lungs, stomach, or ... From The Woman Suffrage Cook Book, 1886, page 128. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dr. Joel Price, Ky |
One teacupful of butter, Two teacupsful of white sugar, Three teacupsful of flour, Four eggs beaten separately, of soda dissolved in half a teacupful of sour cream or ... From Mrs. Owen's Illinois Cook Book, 1871, page 159. | |
| Mrs. Owen's Illinois Cook Book (1871) | Dried Apple Cake |
Yery fine. Try it. One coffeecupful apples soaked over night. In the morning drain, chop fine, and cook in one coffeecupful syrup. One coffee cupful brown sugar, ... From Mrs. Owen's Illinois Cook Book, 1871, page 233. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Dried Apple Cake |
two eupsful of stew just enough to cut easily; chop about as fine as raisins, and boil them in two eupsful of molasses till preserved through; drain off the molasses for ... From Mrs. Porter's New Southern Cookery Book, 1871, page 252. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Dried Apple Cake |
Two cups of syrup or molasses, three cups of dried apples, one cup of butter, one cup of sugar, one cup of sour milk, one teaspoon of soda, four eggs, four cups of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 74. | |
| The White House Cook Book (1887) | Dried Apple Fruit Cake |
SOAK three cupfuls of dried apples over night in cold water enough to swell them; chop them in the morning and put them on the fire with three cups of molasses; stew ... From The White House Cook Book, 1887, page 328. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dried Fruit Cake |
3 cups of dried apples or 2 cups of molasses any other dried fruit ' i teaspoonful of soda i teaspoonful of cinnamon ^ teaspoonful of cloves Y-Z nutmeg, grated the fruit ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 498. | |
| Housekeeping in Old Virginia (1879) | Drop Cake |
1 teaspoonful soda, in 1 cupful sour cream. 2 teaspoonfuls cream of tartar, in 1 quart flour. —Mrs. 8. 354: CREAM CAKES — ^MAEGUERITES. From Housekeeping in Old Virginia, 1879, page 361. | |
| Housekeeping in Old Virginia (1879) | Drop Ginger Cakes |
1 pound butter, cream it as for pound cake. 2 packed quarts flour. 2 tablespoonfuls ginger. — Mrs. N, PUDDINGS — ^PLIJM PUDDING. 305 From Housekeeping in Old Virginia, 1879, page 372. | |
| Presbyterian Cook Book (1873) | Drop Jumbles |
One pound of sugar; three fourths of a pound; yolks of eight eggs, or four whole ones; one cup of sour cream; one teaspoonful of soda; one pound of currants; flour ... From Presbyterian Cook Book, 1873, page 129. | |
| Common Sense in the Household (1871) | Drop Sponge-cakes |
i " 4 eggs—^yolks and separate, and beaten very 1 lemon—all the juice, and half the grated rind. Drop upon buttered paper, not too near together. Try cue, and if it ... From Common Sense in the Household, 1871, page 340. | |
| The Boston Cooking-School Cook Book (1896) | Dutch Apple Cake |
1 cup scalded milk 2^ cups flour ^ cup butter Melted butter )^ cup sugar 5 sour apples }^ teaspoon salt )^ cup sugar 1 yeast cake }^ teaspoon cinnamon 2 eggs 2 ... From The Boston Cooking-School Cook Book, 1896, page 98. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Dutch Apple Cake |
Use rule for Egg Muffins. Spread mixture one half inch thick on buttered pans. Lay apples cut into eighths in two rows on top of dough. Sprinkle with sugar in hot oven ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 191. | |
| Larkin Housewives' Cook Book (1915) | Dutch Apple Cake |
Pour one cup scalded milk over one-third cup each of lard and sugar; add one teaspoon lukewarm, add one yeast cake softened in one-half cup lukewarm wateB*/- Add two ... From Larkin Housewives' Cook Book, 1915, page 65. | |
| The Kansas Home Cook-Book (1874) | E. Whitmore |
Make a soft custard with the yolks of four eggs and one of stale cake, spread with jelly, and lay them in a deep dish; pour the custard over; beat the whites to a froth, ... From The Kansas Home Cook-Book, 1874, page 229. | |
| Aunt Babette's Cook Book (1889) | Eailroad Cake |
Make a mandeltort batter and divide into two ^ equal parts. Take half a pound of sweet and two ounces of bitter almonds, blanch, dry and grate them.' Beat the yelks. of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 347. | |
| The Dixie Cook-Book (1883) | Eaoizss Cake |
One and a half tea-cups sugar, one of sour milk, three (level) of sifted flour, half cup butter, tea-spoon soda, half tea-spoon cinnamon, half tea-spoon grated nutmeg, ... From The Dixie Cook-Book, 1883, page 74. | |
| The Dixie Cook-Book (1883) | Earthen and Stone Ware |
One crock, two gallon, for mixing|{ One bean-pot. cake. One bowl. Two crocks, one gallon each. One bowl, four quarts. Two crocks, two quarts. Three bowls, one quart. Two ... From The Dixie Cook-Book, 1883, page 507. | |
| Aunt Babette's Cook Book (1889) | Eastee Dishes |
the stiff-beaten whites added last. A piece of citron shaved very fine adds to this delicious cake. Bake also in spring form. (No. 2.) Beat the yelks of twelve eggs with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 544. | |
| La Cuisine Creole (1885) | Easy Cake for Young Cooks |
Take two cups of flour, sift it and to each cup put a teaspoonful of yeast powder. Beat the yolks of three eggs and one cup of fine white sugar, together with half a cup ... From La Cuisine Creole, 1885, page 172. | |
| The Creole Cookery Book (1885) | Economicai, Sponge Cake |
Pour 1 cup of boiling water over 2 cups of sugar; separate whites and yokes of 4 eggs, and beat well the whites to a stiff froth; add the yolks to the sugar and hot ... From The Creole Cookery Book, 1885, page 165. | |
| Presbyterian Cook Book (1873) | Eeie " Coffee Cake |
Three cups brown sugar; one of butter; one of cold coffee; eggs; three teaspoonsfui of soda; two one of cloves; one of nutmeg, and three and one half cups CITEON CAKE, Mrs. H, From Presbyterian Cook Book, 1873, page 117. | |
| Housekeeping in Old Virginia (1879) | Egbert E. Lee " Cake |
Twelve eggs, their full weight in sugar, a half-weight in flour. Bake it in pans the thickness of jelly cakes. Take two pounds of nice " A " sugar, squeeze into it the ... From Housekeeping in Old Virginia, 1879, page 329. | |
| Rumford Complete Cook Book (1908) | Eggless Cake |
\y3 cups sugar. 1 cup currants or raisins. y teaspoon mixed spices. light and creamy; milk, then the and, the salt, baking powder and spices sifted together. into a ... From Rumford Complete Cook Book, 1908, page 163. | |
| Larkin Housewives' Cook Book (1915) | Eggless Gingerbread |
Cream one-half cup butter or lard, with one cup brown sugar, add one-half cup milk. Sift together two cups flour, two teaspoons baking powder, and one and one-half ... From Larkin Housewives' Cook Book, 1915, page 84. | |
| The White House Cook Book (1887) | Election Cake |
THREE cups milk, two cups sugar, one cup yeast; stir to a batter and let stand over night; in the morning add two cups sugar, two cups butter, three eggs, half a nutmeg, ... From The White House Cook Book, 1887, page 328. | |
| The Boston Cooking-School Cook Book (1896) | Election Cake |
% cup butter 8 finely chopped figs 1 cup bread dough * V^ cups flour 1 egg % teaspoon soda 1 cup brown sugar 1 teaspoon cinnamon % cup sour milk i^ teaspoon clove Jy^ ... From The Boston Cooking-School Cook Book, 1896, page 585. | |
| Mrs. Owen's Illinois Cook Book (1871) | Ella Myers |
) Make any rich white cake; bake in jelly cake pans, using the following: Two coffeecupsful white sugar, Yelks of six eggs, Whites of four eggs, Four lemons. Grate the ... From Mrs. Owen's Illinois Cook Book, 1871, page 215. | |
| Common Sense in the Household (1871) | Ellie's Cake. «^ |
1 cup of sugar. ^ " ^ " Bake in jelly-cake tins, and fill with jelly or chocolate. A simple and excellent cake. From Common Sense in the Household, 1871, page 326. | |
| Aunt Babette's Cook Book (1889) | English Coffee Cake |
One cup of butter rubbed to a cream, with two cups of the very darkest brown sugar; add four eggs, one at a time, stirring each one well; then add a cupful of black ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 337. | |
| The Boston Cooking-School Cook Book (1896) | English Fruit Cake |
1 lb. butter 2 tablespoons milk * 1 lb. light brown sugar 3 lbs. currants 9 eggs 2 lbs. raisins, seeded and 1 lb. flour finely chopped 2 teaspoons mace % lb. almonds, ... From The Boston Cooking-School Cook Book, 1896, page 601. | |
| Larkin Housewives' Cook Book (1915) | English Jam Cake |
three-fourths cup butter in a mixing bowl. Add one cup sugar and three eggi beaten in singly. Sift together two From Larkin Housewives' Cook Book, 1915, page 74. | |
| The Woman Suffrage Cook Book (1886) | English Lunch Cake |
Cream one and a half cupfuls of butter and the same of sugar math three eggs; add one and a half Cupfuls o ■ ir cupfuls of flour, two cupfuls of currants, citron i half ... From The Woman Suffrage Cook Book, 1886, page 99. | |
| Rumford Complete Cook Book (1908) | English Walnut Cake |
X cup butter. 1 level teaspoon cinnamon. 1 cup sifted powdered y, teaspoon cloves. yi teaspoon nutmeg. 6 egg volks. 1 cup English walnuts, 2 level tablespoons sifted ... From Rumford Complete Cook Book, 1908, page 167. | |
| The Dixie Cook-Book (1883) | EveRvastine CAKE |
Beat together the yolks of six eggs and three-fourths of a pint white sugar, add one and a half pints blanched and shelled almonds, half pound sliced citrou well ... From The Dixie Cook-Book, 1883, page 74. | |
| The Dixie Cook-Book (1883) | Exce.Lent Fruit Cake |
One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a fourth pounds flour, ten eggs, two ... From The Dixie Cook-Book, 1883, page 76. | |
| The House Servant's Directory (1827) | Excellent Jumble Beer |
Take four table-spoonfuls of ground ginger, one quart of molasses, ten gallons of N. B. First mix the ingredients in a little warm then add the whole complement of and ... From The House Servant's Directory, 1827, page 124. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Excettent Frurr Cake |
One and a half pounds raising, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a fourth pounds flour, ten eggs, two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 57. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Extra Nice Walnut Cake |
Beat to a cream one-half cup of but¬ ter and one cup of sugar. Dissolve onehalf cup of cornstarch in one-half cup of milk, and add to butter and sugar, then add one cup ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 66. | |
| Housekeeping in Old Virginia (1879) | Extra Sponge Cake |
Yolks of only 7. One pound best white sugar stirred in the yolks after iliej 334 SPONGE CAKE EOLL — JELLY FOE CAKE. are well beaten. Add the whites, and lastly stir in ... From Housekeeping in Old Virginia, 1879, page 341. | |
| Aunt Babette's Cook Book (1889) | Eye Beead |
Get a piece of sour dough from a baker, about as large as an apple; mix the dough in a deep pan, say about four pounds of flour and one ■quart of lukewarm water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 206. | |
| War Economy in Food (1917) | F.) and |
at 80° to 85° F. if the time is to be shortened. When this sponge is so light that the slightest touch causes it to fall it is ready for the addition of the other ... From War Economy in Food, 1917, page 19. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fairy Gingerbread |
One cupful of butter, two of sugar, one of of flour, three-fourths of a teaspoonful of soda, one table-spoonful of ginger. Beat the butter to a cream. Add the gradually, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 333. | |
| The Boston Cooking-School Cook Book (1896) | Fairy Gingerbread |
}£ cup butter X cnp milk i cup light brown sugar 1% cups bread flour 2 teaspoons ginger Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour ... From The Boston Cooking-School Cook Book, 1896, page 559. | |
| The Creole Cookery Book (1885) | Family Cake |
Take rice and flour, 6 ounces of each, the yolks and whites of 9 eggs, 4 lb. of lump sugar pounded and sifted, 4 ounce of carraway seeds; beat this 1 hour, and bake it ... From The Creole Cookery Book, 1885, page 137. | |
| The White House Cook Book (1887) | Fancy Cakes |
THESE delicious little fancy cakes may be made by making a rich jumble-paste—rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your ... From The White House Cook Book, 1887, page 340. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Favorite Jumbles |
Cream a pound of butter with one pound and a half of sugar; add one cupful of milk, four tablespoonfuls of fruit juice, a tablespoonful of caraway seeds, three pounds of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 16. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Favorrre Snow-Cake |
Beat one -cup butter to a cream, add one and a half cups flour and stir very thoroughly together; then add one cup corn starch, and one cup sweet milk in which three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 75. | |
| The Dixie Cook-Book (1883) | Favorrre Snow-Cake |
Beat one cup butter to a cream, add one and a half cups flour and stir very thoroughly together; then add one cup corn starch, and one cup sweet milk in which three ... From The Dixie Cook-Book, 1883, page 93. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Feataer Cake |
Half cup butter, three of flour, two of sugar, one of milk, three eggs, a little grated lemon, two tea-spoons baking-powder.—Mrs. E. From Buckeye Cookery and Practical Housekeeping, 1877, page 58. | |
| Mrs. Owen's Illinois Cook Book (1871) | Feather Cake |
Two teacupsful flour, Flavor with nutmeg. Cup One small teaspoonful The whites of six eggs, Two-thirds teacupful butter, Two teacupsful white sugar, Flavor with peach ... From Mrs. Owen's Illinois Cook Book, 1871, page 205. | |
| The Appledore Cook Book (1872) | Feather Cake |
One cup of sugar, one of milk, two scant cups of flour, one egg, one tablespoonful of butter,^half a teaspoonful of saleratus, one of cream of tartar, and flavor to taste. From The Appledore Cook Book, 1872, page 95. | |
| The National Cookery Book (1876) | Feather Cake |
[wo cupfuls of sugar, three cupfuls of flour, half a cupful of butter, two-thirds of a cupful of milk, two eggs, and two teaspoonfuls of baking powder. Bake it in tins. | ] From The National Cookery Book, 1876, page 187. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Feather Cake |
One teacup of butter, two of flour, two of sugar. Cream the flour and butter together; two teaspoonfuls of yeast powder to one teacup of sweet milk. Mix all with the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 35. | |
| The Woman Suffrage Cook Book (1886) | Feather Cake |
Beat to a cream" half a cup of butter, add to this two cups of sugar, and beat well together; add one cup milk with one teaspoonful soda dissolved in it; beat well. Then ... From The Woman Suffrage Cook Book, 1886, page 100. | |
| The White House Cook Book (1887) | Feather Cake |
ONE egg, one cup of sugar, one tablespoonful of cold butter, half a cup of milk, one and one-half cups of flour, one teaspoonful of cream of tartar, half a teaspoonful ... From The White House Cook Book, 1887, page 328. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Federal Cake |
One pint of sugar, one and a half cupfuls of butter, three eggs, two wine-glasses of milk, two of two of brandy, one of cream of half a teaspoonful of saleratus, fruit ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 326. | |
| The Creole Cookery Book (1885) | Federal Cake |
One coffee cup of butter, 14 of sugar, 1 of milk, 8 of flour, 4 eggs, 1 teaspoonful of soda, all well mixed together. From The Creole Cookery Book, 1885, page 156. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Fie Cake |
Silver Part.—Two cups sugar, two-thirds cup butter, not quite twothirds cup sweet milk, whites of eight eggs, three heaping tea-spoons baking-powder thoroughly sifted, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 71. | |
| The Dixie Cook-Book (1883) | Fie Cake |
Silver Part.—Two cups sugar, two-thirds cup butter, not quite two-thirds cup sweet milk, whites of eight eggs, three heaping teaspoons baking-powder thoroughly sifted, ... From The Dixie Cook-Book, 1883, page 89. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fig Cake |
Cream a generous half pint of butter with two cupfuls and a half of sugar; add one cupful of sweet milk, then six cupfuls of flour sifted with teaspoonfuls of baking ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 15. | |
| The Picayune Creole Cook Book (1901) | Fig Layer Cake |
Gateau aue Figues. 4 Layers of Sponge Cake. (See recipe.) 1 Pound of Chopped Fige. 1 Cup of Sugar. % Cup of Water. Make a layer cake—any_ kind, white, sponge or cream. ... From The Picayune Creole Cook Book, 1901, page 309. | |
| Rumford Complete Cook Book (1908) | Fig Layer Cake |
1 eggK cup finely-chopped figs. the till creamy; add the beaten egg and the figs and, lastly, the flour, salt and baking powder sifted together. in layers about twenty minutes, and Fig From Rumford Complete Cook Book, 1908, page 165. | |
| Aunt Babette's Cook Book (1889) | Filbert Tart Cake |
Blanch half a pound of filberts and pound very fine in a mortar. Beat until thick the yelks of fifteen eggs with half a pound of sifted powdered sugar. Then add the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 358. | |
| Aunt Babette's Cook Book (1889) | Filled P[lbert Cake |
Prepare the same as above. Bake in layers in three jelly-tins, lined with buttered or waxed paper. In the m.eantime, prepare a cream made - of the filberts. Grate about ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 358. | |
| Gulf City Cook Book (1878) | Filling for |
ca ke.—One pint of milk, one large table-spoonful ofcorn-starch, the yelks of three eggs; boil and flavor with vanilla. The of eggs save for merangue. this is cold, lay ... From Gulf City Cook Book, 1878, page 138. | |
| Mrs. Owen's Illinois Cook Book (1871) | Filling for Cake |
Three ounces butter, Four lemons, Three-fourths of a cupful sugar, Grated rind of two lemons. Mix all together; then put in a pan and let it come to a boil. Be careful ... From Mrs. Owen's Illinois Cook Book, 1871, page 219. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Filling for Cakes |
FILLING FOR CAKE—Soak a level tablespoon of gelatin in one tablespoon of cold water for half an hour, add one table¬ spoon of boiling water and stir. Heat one pint of ... From Good Things to Eat, as Suggested by Rufus, 1911, page 122. | |
| The Creole Cookery Book (1885) | Filling for Chocolate Cake |
Five tablespoonfuls of grated chocolate with enough cream or milk to wet it, 1 cupful sugar, and 1 egg well beaten; stir the ingredients over the fire until thoroughly ... From The Creole Cookery Book, 1885, page 159. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fine Almond Cake |
Blanch, dry and pound to a paste half a pound of fresh sweet almonds, with two ounces of bitter; mix with them a few drops of to prevent oiling; add ten fresh eggs as in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 243. | |
| Rumford Complete Cook Book (1908) | Five-minute Paste |
Ice-cold water, Sift together the flour, salt and baking powder; then cream the butter in a bowl as for a cake. As soon as it is light and creamy, add the sifted flour, ... From Rumford Complete Cook Book, 1908, page 126. | |
| The Dixie Cook-Book (1883) | Fivtep Cake Pan.—The ‘cake Tepre |
sented by the cut is of a peculiar and desirable form for many purposes. It is kept in most kitchen furnishing stores, and does not exceed the ordinary form in cost. ... From The Dixie Cook-Book, 1883, page 514. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Flannel Cake |
One quart of flour, quarter tea-cup of yeast, make into a batter, with one of salt; make up over night and put to rise. Just before baking on a nicely greased griddle, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 16. | |
| The Virginia House-Wife (1824) | Floating Island |
Have the bowl nearly full of syllabub made with white wine and sugar; beat the whites of six new laid eggs to a strong froth, then mix with it raspberry or strawberry ... From The Virginia House-Wife, 1824, page 197. | |
| The National Cookery Book (1876) | Florida Orange Cake |
Beat well together two cupt ils of sugar, two cupfuls of flour, and five eggs, reserving the white of one, adding a teaspoonful of cream of tartar, half a teaspoonful of ... From The National Cookery Book, 1876, page 268. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fob the Black |
Two cupsful brown sugar, Yelks seven eggs, Spice to taste. Mix each cake separately; paper the bottom of your pan and grease well, then cover the bottom with some of the ... From Mrs. Owen's Illinois Cook Book, 1871, page 223. | |
| Housekeeping in Old Virginia (1879) | For Cleaning Clothes |
Castile soap, one ounce; aqua ammonia (34), a quarter-pound; sulphur ether, one ounce; glycerine, one ounce; spirits wine, one ounce. Shave the soap into thin pieces, ... From Housekeeping in Old Virginia, 1879, page 513. | |
| Ryzon Baking Book (1916) | For Mixture |
:—Clean currants. Peel, core and cut apples in thin slices; put them on cake in even rows, sprinkle in lemon juice, currants, and sugar mixed with cinnamon. Pour on ... From Ryzon Baking Book, 1916, page 43. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | For the |
silver cake cream two cupfuls of sugar with twothirds of a cupful of butter; add two-thirds of a cupful of milk, three cupfuls of flour sifted with three teaspoonfuls of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 14. | |
| Aunt Sammy's Radio Recipes (1927) | Foundation Cake |
3^ teaspoon flavoring. cup fat. 2 to 3 eggs. If butter or other fat containing water allow about Ij^ tablespoons more. From Aunt Sammy's Radio Recipes, 1927, page 73. | |
| Larkin Housewives' Cook Book (1915) | Four-Elgg Sponge Cake |
Four eggs, one cup sugar, four tablespoons cold water, one cup sifted with one teaspoon baking powder. One-half teaflavoring extract. Beat yolks of eggs, add the the ... From Larkin Housewives' Cook Book, 1915, page 73. | |
| The Appledore Cook Book (1872) | Fourth of Jvly Cake |
Mbs. t. Leighton. One pound of butter, one of sugar, one of flour, two of currants, one of chopped raisins, one half of citron, ona glass of wine or brandy, mace, ... From The Appledore Cook Book, 1872, page 184. | |
| Larkin Housewives' Cook Book (1915) | Fourth-of-July Cake |
Use the same recipe as given for watermelon cake, leaving out the in pink part. For a third or blue part, use onefourth cup butter, one-half cup sugar, one cup flour, ... From Larkin Housewives' Cook Book, 1915, page 75. | |
| La Cuisine Creole (1885) | Francatelll’s Spanish Cake |
Put half a pint of milk or water into a stew-pan over the fire, with four ounces of butter and two ounces of sugar. As soon as these begin to boil, withdraw the stew-pan ... From La Cuisine Creole, 1885, page 161. | |
| Gulf City Cook Book (1878) | Francis-cake |
Six eggs, one pound half pound of butter, one of half pint of sweet milk, two tea-spoonfuls soda, dissolved in extra milk, just enough to dissolve it. The cream of ... From Gulf City Cook Book, 1878, page 145. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Freep Cakes |
One coffee-cup of not too thick sour cream, or one of sour _ milk and one tablespoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar, one small ... From Buckeye Cookery and Practical Housekeeping, 1877, page 80. | |
| The Creole Cookery Book (1885) | French Cake |
Six ounces of sweet almonds, 3 ounces of bitter almonds, 3 ounces of sifted flour, dried near the fire, 14 eggs, 1 1b. of powdered sugar; flavor it with vanilla or orange flower water. From The Creole Cookery Book, 1885, page 138. | |
| The Creole Cookery Book (1885) | French Cake |
Twelve eggs, the yolks and whites beaten well and separately, 1 1b. of pounded and sifted loaf sugar, the grated peel of a lemon, } Ib. of sifted flour, the same weight ... From The Creole Cookery Book, 1885, page 142. | |
| The Woman Suffrage Cook Book (1886) | French Cake |
Three cups sugar, one cup butter, beaten together, four eggs, beaten separately, and added, one and one-half cups of milk, five cups flour, one teaspoonful soda, two of ... From The Woman Suffrage Cook Book, 1886, page 100. | |
| Mrs. Hale's New Cook Book (1857) | French Cake.—Bolas d' Amor |
1 small tea cupful of yeast, half pint of milk warmed, lb. of butter, and Make a hole in the flour, and pour it the milk, eggs, and yeast; mix them all well together; ... From Mrs. Hale's New Cook Book, 1857, page 390. | |
| The White House Cook Book (1887) | French Chocolate Cake |
THE whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour and three teaspoonfuls of baking powder. The chocolate ... From The White House Cook Book, 1887, page 325. | |
| Aunt Babette's Cook Book (1889) | French Coffee Cake |
Soak two cents' worth of compressed yeast in a very little lukewarm water or milk. The best way to do this is to put the yeast in a cup, add two tablespoonfuls of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 368. | |
| The Creole Cookery Book (1885) | French Jumbles |
Take 14 lbs. of flour; 3 1b. of sugar, a very large spoonful of butter, 4 1b. of almonds, 1 nutmeg and 4 eggs.; TEA CAKE. One Ib. of flour, 1 lb. of sugar, 4 lb. of ... From The Creole Cookery Book, 1885, page 156. | |
| Presbyterian Cook Book (1873) | French Loaf Cake |
Two and one half cupsful powdered sugar; one and one half cupsful of butter; live of flour; one of milk; one half glass of wine; one half glass of brandy; one half pound ... From Presbyterian Cook Book, 1873, page 120. | |
| La Cuisine Creole (1885) | French Loaf Cake |
Five cups of sugar, three of butter, two of milk, ten of sifted flour, six eggs, three small nutmegs, one tea¬ spoonful of saleratus, one pound of raisins, and onethird ... From La Cuisine Creole, 1885, page 160. | |
| The Dixie Cook-Book (1883) | Frenco Loar Cake |
Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a grated lemon, small teaspoon soda, wine-glass wine, one of ... From The Dixie Cook-Book, 1883, page 79. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frencu Cream CAKE |
Three eggs, one tea-cup granulated sugar, one and a half cups flour, two table-spoons cold water, teaspoon baking-powder. This is enough for two cakes baked in pie-pans, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 68. | |
| The Dixie Cook-Book (1883) | Frencu Cream CAKE |
. Three eggs, one cup granulated sugar, one and a half cups flour, two table-spoons cold water, teaspoon baking powder. This is enough for two cakes baked in pie-pans, ... From The Dixie Cook-Book, 1883, page 86. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frencu Loar Cake |
Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a grated lemon, smal] tea-spoon soda, wine-glass wine, one of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 60. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Frexcii Almond Cake |
Six ounces of shelled sweet almonds. Three ounces of shelled bitter almonds, or peach kernels. Three ounces of sifted flour, dried near the lire. Fourteen eggs. One ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 68. | |
| The Dixie Cook-Book (1883) | Frorr Cake |
Twelve eggs, one and a half pounds each of butter, sugar and flour, two pounds each of raisins and currants, one pound citron, one half-pint molasses, one ounce each of ... From The Dixie Cook-Book, 1883, page 75. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frorr Loar-Cake |
One cup butter, two of brown sugar, one of New Orleans molasses, one of sweet milk, three eggs, five cups sifted flour, two teaspoons cream tartar in the flour, teaspoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 56. | |
| The Good Housekeeper (1841) | Frost or Iceing for Cakes |
Beat the whites of four. eggs to a stiff foam, and add gradually three quarters of a pound of the best double refined loaf sugar, pounded and sifted; mix in the juice of ... From The Good Housekeeper, 1841, page 105. | |
| La Cuisine Creole (1885) | Frosting for Cake |
To each egg used take ten teaspoonfuls of finest pow¬ dered sugar, and a teaspoonful of lemon extract. Beat quickly, and allow at least five minutes for each spoon¬ ful ... From La Cuisine Creole, 1885, page 149. | |
| Dainty Desserts for Dainty People (c. 1910s) | Frosting for Cake |
2 tablespoonfuls melted butter. 2 teaspoonfuls cold water. Confectioners' sugar. 6 tablespoonfuls hot milk. five minutes, and dissolve in hot milk; then add butter. Stir ... From Dainty Desserts for Dainty People, c. 1910s, page 45. | |
| The National Cookery Book (1876) | FRozEN Puncu |
To one gallon of water add a pint of wine, half a pint of French brandy, one pint of old rum, the rind of four lem ns rubbed on the sugar, and the juice of two. Sweeten ... From The National Cookery Book, 1876, page 257. | |
| The Dixie Cook-Book (1883) | Fruir Cake |
Three pounds butter, three of brown sugar, beaten to a cream, three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three ... From The Dixie Cook-Book, 1883, page 75. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fruit Cake |
Five cu^Dsful of flour, two cujDsful of sugar, two cupsful of butter, one cupful of liquid (about equal quantities of brandy, milk and molasses), four eggs, two pounds ... From Mrs. Porter's New Southern Cookery Book, 1871, page 254. | |
| The Kansas Home Cook-Book (1874) | Fruit Cake |
butter, one pound pound flour, one teaspoon soda, twelve eggs, one gill warm water, one gill rose water, three pounds currants, four pounds raisins, one and a half ... From The Kansas Home Cook-Book, 1874, page 129. | |
| The Kansas Home Cook-Book (1874) | Fruit Cake |
To two tablespoons of the above mixture, add half a cup of raisins and a few currants, half a cup of half a cup of molasses. the mixture layers, the dark in one, which ... From The Kansas Home Cook-Book, 1874, page 130. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Fruit Cake |
Most ladies think fruit cake quite incomplete without wine or brandy, but it can be made equally good on strictly temperance principles, by substituting one-third of a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 46. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Fruit Cake |
One pound of sifted and browned in stove, one pound of citron sliced very small pieces, one pound of raisins cut in small pieces, one pound of currants well washed and ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 36. | |
| The Creole Cookery Book (1885) | Fruit Cake |
Five lbs. of flour, 5 lbs. of sugar, 5 Ibs. of butter, 10 Ibs. of currants, 5 lbs. of raisins, stoned and cut, 37 eggs, 2 ounces of cloves, 2 ounces of nutmeg, 1 ounce ... From The Creole Cookery Book, 1885, page 164. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fruit Cake |
No. i nutmeg i teaspoonful of allspice i pound of butter y? teaspoonful of cloves i y?, pounds of currants i^ pounds of raisins y^ pound of citron Juice and rind of one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 504. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fruit Cake |
No. 2 y2 pound of pulverized sugar, YZ pound of sifted flour Y^ pound of raisins Y^ pound of sultanas % pound of citron y pound of candied or preserved cherries j% pound ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 504. | |
| The Woman Suffrage Cook Book (1886) | Fruit Cake |
Stone and chop one pound of raisins, one pound of currants, and slice half a pound of citron. Beat five eggs and add two cups of brown sugar, beat Well: add one cup of ... From The Woman Suffrage Cook Book, 1886, page 101. | |
| Aunt Babette's Cook Book (1889) | Fruit Cake |
(No. 1.) Take one pound of butter and one pound of sugar rubbed to a cream, yelks of twelve eggs, one tablespoonful of cinnamon, one teaspoonful of allspice, half ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 336. | |
| Aunt Babette's Cook Book (1889) | Fruit Cake |
(No. 2.) Wash one pound of butter, then work in two or three tablespoonfuls of rosewater, one pound of sugar, cream butter and sugar until it will stand, one pound of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 336. | |
| The International Cook Book (1906) | Fruit Cake |
2511. CROUTES OF OYSTERS, ORIGINAL Cut covers off six French rolls, scoop out the soft parts, then lightly butter the insides, place on a tin and set in oven for five ... From The International Cook Book, 1906, page 781. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fruit Cake |
1 pound sugar (brown) 1 pound butter 1 pound flour J teaspoon cloves nutmeg and mace; add sugar, ing ingredients. Steam three hours and bake 2 teaspoons cinnamon 2 cups ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 288. | |
| Aunt Sammy's Radio Recipes (1927) | Fruit Cake |
}/2 cup tart jelly. }/i cup sour cream. }/2 teaspoon soda. 1 cup molasses. 1 tablespoon cinnamon. }/2 teaspoon nutmeg. From Aunt Sammy's Radio Recipes, 1927, page 76. | |
| The White House Cook Book (1887) | Fruit Cake by Measure. |
Two SCANT teacupf uls of butter, three cupfuls of dark brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of currants, washed ... From The White House Cook Book, 1887, page 319. | |
| Housekeeping in Old Virginia (1879) | Fruit Cake with Spices |
1 dozen eggs. Mix as for pound cake. Add 1 pound almonds. 1 pound raisins. 1 ounce allspice. — Mrs. A. C. 2 pounds best stoned raisins. 2 pounds currants. 1 pound fresh ... From Housekeeping in Old Virginia, 1879, page 324. | |
| The White House Cook Book (1887) | FRUIT CAKE. |
THREE pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one ... From The White House Cook Book, 1887, page 318. | |
| Rumford Complete Cook Book (1908) | Fruit Gingerbread |
1 cup seeded raisins. 1 cup molasses. y$ cup chopped lemon or orange peel. \yi teaspoons ginger. % cup milk or cold coffee. light and creamy; add the beaten yolks of the ... From Rumford Complete Cook Book, 1908, page 181. | |
| The White House Cook Book (1887) | Fruit Jumbles |
Two CUPS of sugar, -one cup of butter, five cupfuls of flour, five eggs, one small teacupful of milk, in which dissolve half a teaspoonful of soda; cream the butter, add ... From The White House Cook Book, 1887, page 345. | |
| The White House Cook Book (1887) | Fruit Layer Cake |
THIS is a delicious novelty in cake-making. Take one cup of sugar, half a cup of butter, one cup and a half of flour, half a cup of wine, one cup of raisins, two eggs ... From The White House Cook Book, 1887, page 334. | |
| The Dixie Cook-Book (1883) | Fruit Loar Cake |
One cup butter, two of brown sugar, one of New Orleans molasses, one of sweet milk, three eggs, five cups sifted flour, two teaspoons cream tartar in the flour, ... From The Dixie Cook-Book, 1883, page 75. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Short Cake |
% cup sugar 1 cup flour 1 Qgg 2 teaspoons baking powder Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour, baking powder, and salt, adding ... From The Boston Cooking-School Cook Book, 1896, page 122. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fruit Sponge |
softened in 4 cup cold water 1 cup crushed fruit 1 pint clabbered milk, or 2 egg whites fruit juice Mix gelatine with milk. Add sugar. When it begins to thicken, beat ... From Foods That Will Win the War and How to Cook Them, 1918, page 107. | |
| Common Sense in the Household (1871) | Fruit-Cake |
[plainer). " f " •J lb. currants—washed, picked over, and dredged. ^ " raisins—seeded and chopped, then dredged. ^ " citron cut into slips. " 1 glass brandy. Cream ... From Common Sense in the Household, 1871, page 330. | |
| Gulf City Cook Book (1878) | Fruit-cake.—no |
one pound of butter, one pound of flour, twelve eggs, three pounds of raisins, three pounds of \\\ currants, two pounds of citron, three pounds of almonds, chopped, not ... From Gulf City Cook Book, 1878, page 128. | |
| Gulf City Cook Book (1878) | Fruit-cake.—no |
Toast pound-cake, roll very fine, and sift it; use one pound of this instead of flour, one pound of butter, one pound of white sugar, one dozen three pounds of raisins, ... From Gulf City Cook Book, 1878, page 129. | |
| Gulf City Cook Book (1878) | Fruit-cake.—no |
One pound of butter, one pound of sugar, ten eggs,—leaving out four whites,—one pound of flour, two pounds of raisins, stoned and chopped fine, two pounds of currants, ... From Gulf City Cook Book, 1878, page 129. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frurr Cake |
One cup butter, one of brown sugar, half pint molasses, two eggs, cup sour milk, teu-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor ... From Buckeye Cookery and Practical Housekeeping, 1877, page 56. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frurr Cake |
Five cups flour, five eggs, one cup butter, one of lard, two of sugar, one of molasses, one pound raisins, one of currants, half pound citron, half tea-spoon soda, and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 56. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frurr Cake |
Three pounds butter, three of brown sugar, beaten to a cream, three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three ... From Buckeye Cookery and Practical Housekeeping, 1877, page 56. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frurr Cake |
One pound brown sugar, one of butter, one of eggs, one of flour, two of raisins, two of currants, half pound citron, a nutmeg, tablespoon cloves, one of allspice, half ... From Buckeye Cookery and Practical Housekeeping, 1877, page 57. | |
| The Dixie Cook-Book (1883) | Frurr Cake |
Most ladies think fruit cake quite incomplete without wine or brandy, but it can be made equally good on strictly temperance Principles, by substituting one-third of a ... From The Dixie Cook-Book, 1883, page 65. | |
| The Dixie Cook-Book (1883) | Frurr Cake |
One cup butter, one of brown sugur, half pint molasses, two eggs, cup sour milk, tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor ... From The Dixie Cook-Book, 1883, page 75. | |
| The Dixie Cook-Book (1883) | Frurr Cake |
One pound brown sugar, one of butter, one of eggs, one of flour, two of raisins, two of currants, half pound citron, a nutmeg, tablespoon cloves, one of allspice, half ... From The Dixie Cook-Book, 1883, page 76. | |
| The American Frugal Housewife (1829) | Fruu'al, Hottsewife |
of citron, cut in slices, a ivine-glass of rose-water, three quarters of aa ounce of nutmeg, quarter of an ounce of cloves, the same of allTlie rind of two lemons grated ... From The American Frugal Housewife, 1829, page 128. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | G-old Cake |
One cupful of sugar, half a cupful of butter, the of three eggs and one whole egg, half a cupful of milk, oneand three-fourths cupfuls of flour. Mix the butter and sugar ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 320. | |
| The Picayune Creole Cook Book (1901) | Gateau a@ VEspagnole |
1 Pound of Butter. 1 Pound of Sifted 1 Pound _of Good Brown Sugar. 6 Well-Beaten Eggs. cream. Add the well-beaten yolks of the eggs, and then alternately the flour, with ... From The Picayune Creole Cook Book, 1901, page 306. | |
| The Jewish Manual (1846) | Gateau De Tours |
Take a pound-cake, cut it in slices about half an inch in thickness, spread each slice with jam or preserve, then replace them to the original form; cover the cake with ... From The Jewish Manual, 1846, page 167. | |
| Housekeeping in Old Virginia (1879) | Gen. Egbert Lee" Cake |
■J pound flour. Eind of 1 lemon, and juice of ^ lemon. Make exactly like sponge cake, and bake in jelly-cake tins. Then take the whites of two eggs beat to a froth, and ... From Housekeeping in Old Virginia, 1879, page 329. | |
| Mrs. Owen's Illinois Cook Book (1871) | General Directions for Cake Making |
As a general thing has been more wasted by carelessness in mixing than from any other cause, ^ unless it is the want of patience to it as it should be. Some have an ... From Mrs. Owen's Illinois Cook Book, 1871, page 185. | |
| The Picayune Creole Cook Book (1901) | General Directions for Making Cakes |
should be implicitly followed: A large earthen bowl is the best for mixing and beating the cakes and for beating butter and sugar to a cream, as is required in making ... From The Picayune Creole Cook Book, 1901, page 290. | |
| The National Cookery Book (1876) | General Washington’s Breakfast Cake |
To one pound of flour, add one pint of milk, three eggs, one tablespoonful of butter and half a coffeecupful of yeast. Beat the butter ve ry light, and set it to rise, ... From The National Cookery Book, 1876, page 175. | |
| Rumford Complete Cook Book (1908) | German Apple Cake |
1 egg. 2 level teaspoons Rumford About 1 cup milk. the rub in the butter and mix to a light dough with the beaten egg and Roll out about half an inch thick and lay on a ... From Rumford Complete Cook Book, 1908, page 161. | |
| Aunt Babette's Cook Book (1889) | German Coffee Cake |
- 336 Huckleberry Kuchen, 330, 335 Hints on Making, 816, 317, 318 Kaffee Kuchen, Kreugel, - - Mohn Kuchen, Mohntorts, Mohn Wachteln, - - Plain Bund, or Napf Kuchen, - - ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 363. | |
| Aunt Babette's Cook Book (1889) | German Coffee Cake |
Dissolve two cents' worth of compressed yeast in a cupful of lukewarm milk, add a pinch of salt and a tablespoonful of brown sugar. Sift a cupful of flour into a small ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 384. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | German Coffee Cake |
Scald and cool to lukewarm one-half pint of milk. Add one heaping table¬ spoon of butter and two of sugar; onefourth of a yeast cake dissolved in a little warm water, a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 58. | |
| Fifty-Two Sunday Dinners (1913) | German Coffee Cake |
1 cup scalded milk. 1 compressed yeast cake dissolved in 3 tablespoons Cottolene. 14 cup lukewarm water. ~ ¥% cup sugar. 1 egg well beaten. 14 teaspoon salt. ¥% cup ... From Fifty-Two Sunday Dinners, 1913, page 186. | |
| Aunt Babette's Cook Book (1889) | German Fruit Cake |
A nice variety of cakes m.ay be made as follows: Take some very rich kuchen dough, roll it out quite thin, and cut it into squares. Pill it with any kind of compote, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 383. | |
| The National Cookery Book (1876) | Gincer Cake Pudding |
lake one quart of sifted flour and mix with it three teaspontuls of yeast powder, two cup uls of brown sugar, two cuptuls of molasses, one of milk, half a cupful of p ... From The National Cookery Book, 1876, page 227. | |
| The Creole Cookery Book (1885) | Ginger Cake |
1} teacups of flour, 4 cup of molasses, 4 cup of brown sugar, cup of hot water, 2 eggs, 1 teaspoon of soda, 1 heaped tablespoon of butter; mix molasses and sugar, into ... From The Creole Cookery Book, 1885, page 166. | |
| The National Cookery Book (1876) | Ginger Cake Pudding |
Mix with one quart of sifted flour three teaspoonfuls of any good baking powder; add two cupfuls of brown car, two of molasses, one cupful of milk, half a cupful of ... From The National Cookery Book, 1876, page 219. | |
| The Creole Cookery Book (1885) | Ginger Cake Pudding |
Take 1 pint of molasses, 4 1b. of butter, 1 lb. of good brown gar, 2 tablespoonfuls of ground ginger, and 1 gill of cream; at these well together with a spoon; then add ... From The Creole Cookery Book, 1885, page 199. | |
| The Dixie Cook-Book (1883) | Ginger Cake witH SPICE |
Three eggs, one cup butter, two of flour, one of sugar, scant half cup molasses, with halfa tea-spvon soda stirred in it until it foams, half a wine-glass of brandy, ... From The Dixie Cook-Book, 1883, page 103. | |
| Presbyterian Cook Book (1873) | Ginger Fruit Cake |
Mrs. S. One half of one of six eggs, beaten separately; one pint of molasses; one pint of sour milk, in which put one tablespoonful of soda pints of sifted flour; one ... From Presbyterian Cook Book, 1873, page 119. | |
| American Cookery (1796) | Gingerbread |
No. 4.“Bhree pound fugar, half pound butter, quarter ofa pound of ginger, one doz. eggs, one glafs rofe water, rubinto three pounds flour, bake as No. 1. A cheap feed ... From American Cookery, 1796, page 40. | |
| The American Frugal Housewife (1829) | Gingerbread |
A very good way to make molasses gingerbread is to rub four pounds and a half of flour a pound of lard and half a pound of butter; a pint of molasses, a gill of milk, ... From The American Frugal Housewife, 1829, page 78. | |
| The Cook's Own Book (1832) | Gingerbread |
(3) Dissolve a quarter of a pound of butter in threequarters of a pound of treacle, put pan large enough to contain the rest of the ingredients, and when cold, stir in ... From The Cook's Own Book, 1832, page 132. | |
| The Cook's Own Book (1832) | Gingerbread |
(4) Rub half a pound of butter into two add one pound of coarse sugar, and one ounce of pounded ginger; mix together with one pound and two ounces of it into nuts, or ... From The Cook's Own Book, 1832, page 132. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Gingerbread |
a piece of butler, of the size of a hen's egg it with a pint of molasses, stir in a little flour, and a heaping table ginger. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 65. | |
| Mrs. Owen's Illinois Cook Book (1871) | Gingerbread |
One cupful of sour milk, Flour to make it as thick as pound cake. Put the butter, molasses and ginger together, and make them warm; add the and powder, or baking powder, ... From Mrs. Owen's Illinois Cook Book, 1871, page 194. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Gingerbread |
A HEAPING teacupful of sifted flour; rub into it about a tablespoon ful of butter; add one teacupful of molasses, ginger and salt to taste, and milk (or water) enough to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 210. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Gingerbread |
i pint of New Orleans molasses 2 tablespoonfuls of ginger 3 pints of flour teaspoonful of soda Beat the butter to a cream; then add the sugar. eggs all together until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 499. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Gingerbread |
Three pounds of flour, one-half pound of butter, two tablespoons of ginger, two tablespoons of soda. Put the butter, flour and other ingredients together and mix as much ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 70. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Gingerbread Nuts |
Two pounds of flour, sifted. One pound of fresh butter. Half a pound of brown sugar. One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 79. | |
| The Cook's Own Book (1832) | Gingerbread Nuts |
(2) one of dried and one pound of treacle, three ounces of brown sugar, four ounces of fresh butter, one ounce and a half of pounded and sifted giner, <>f orange-peel ... From The Cook's Own Book, 1832, page 132. | |
| Directions for Cookery, in Its Various Branches (1837) | Gingerbread Nuts.—rub |
into a pound and a half of sifted; and mix in half a pound of brown sugar, crushed fine with the rolling-pin. Add two large table-spoonfuls of ginger, a tea-spoonful of ... From Directions for Cookery, in Its Various Branches, 1837, page 365. | |
| The Cook's Own Book (1832) | Gingerbread Without But |
TER. Mix two pounds of treacle; of orange, and candied each four ounces, all thinly sliced; one ounce of coriander-seeds, one ounce of canlways, and one ounce of beaten ... From The Cook's Own Book, 1832, page 131. | |
| The Woman Suffrage Cook Book (1886) | Gingerbread* |
Two-thirds cup butter, one cup sugar, one cup milk, one cup molasses, two eggs, four cups floui, one teaspoonful ginger, one teaspoonful soda in the molasses, two ... From The Woman Suffrage Cook Book, 1886, page 102. | |
| The Cook's Own Book (1832) | Gingerbread, Oatmeal |
four pounds of oatmeal, and mix with it four pounds of treacle, half a pound of brown sugar, tlie same quantity of melted butter, and three-quarters of an ounce of ... From The Cook's Own Book, 1832, page 132. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Goipen Cream CAKE |
Gream one cup sugar and one-fourth cup butter, add half cup sweet milk, the well-beaten whites of three eggs, one and a half cups flour, witle half a tea-spoon soda, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 68. | |
| The White House Cook Book (1887) | Gold and Silver Cake |
THIS cake is baked in layers like jelly cake. Divide the silver cake batter and color it pink with a little cochineal; this gives you pink, white and yellow layers. Put ... From The White House Cook Book, 1887, page 337. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Gold Cake |
Two teacupsful of white sugar, three-fourths of cupful of butter stirred to a cream, two cupsful of flour, yolks of six (or eight) eggs, half a teaspoonful of soda ... From Mrs. Porter's New Southern Cookery Book, 1871, page 253. | |
| The Appledore Cook Book (1872) | Gold Cake |
One cup of butter, one pint of sugar, one quart of flour, one teaspoonful of saleratus, two of ci-eam of tartar, the rind and jufce of two lemons, the yolks of fourteen ... From The Appledore Cook Book, 1872, page 186. | |
| Presbyterian Cook Book (1873) | Gold Cake |
One cup of butter; two cups of sugar; three cups of flour; one half a cup of milk; the yolks of five eggs; one teaspoonful of cream; one half a teaspoonful; to taste. prekch Burm. From Presbyterian Cook Book, 1873, page 113. | |
| Housekeeping in Old Virginia (1879) | Gold Cake |
f pound butter. Grated rind of an orange. Juice of 2 lemons. Cream the butter well, rub into it the flour. Beat the yolks well, put in the sugar, and beat again; add the ... From Housekeeping in Old Virginia, 1879, page 319. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Gold Cake |
Take one dozen eggs and separate the yelks from the white, and beat the yelks very light; one pound of butter, one pound of flour and one pound of powdered sugar; rub ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 34. | |
| The Creole Cookery Book (1885) | Gold Cake |
Stir to a cream } cup of butter with 2 of sugar; add the yolks of 6 eggs beaten very stiff; then add 4 cup of milk with 4 teaspoonful of soda in it; mix 1 teaspoonful of ... From The Creole Cookery Book, 1885, page 142. | |
| The Creole Cookery Book (1885) | Gold Cake |
Two lbs. of sugar, yolks of 28 eggs, 2 Ibs. of flour, 14 lbs. of butter, yeast powder. From The Creole Cookery Book, 1885, page 162. | |
| The White House Cook Book (1887) | Gold Cake |
AFTER beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupf uls of sifted flour, one ... From The White House Cook Book, 1887, page 324. | |
| Aunt Babette's Cook Book (1889) | Gold Cake |
Take one pound of powdered sugar, half a pound of butter rubbed to a cream, yelks of eight or ten eggs and stir until very light. Then add one pound of flour with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 331. | |
| The Picayune Creole Cook Book (1901) | Gold Cake |
Gateaw d’Or. 1% Cups of Sugar. 1 Cup of Milk. 3 Cups of Flour. The Yolks of 6 Eggs. Beat the butter to a cream; add the sugar and beat till very light. Then beat ... From The Picayune Creole Cook Book, 1901, page 301. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Gold Cake |
f cup butter IJ cups milk 1 egg 1 teaspoon lemon extract, or 2J cups flour 1 teaspoon orange extract Follow directions for Butter Cake, and bake in loaves or rounds. From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Gold Cake |
Cream one-fourth cup of butter, add one-half cup of sugar slowly, and con¬ tinue beating. Add the yolks of five eggs beaten until thick and lemon colored and one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 86. | |
| Larkin Housewives' Cook Book (1915) | Gold Cake |
Cream one-half cup butter, add one cup sugar, mix thoroughly then add the yolks of four eggs. Sift two cups flour with two teaspoons of baking powder and one-half ... From Larkin Housewives' Cook Book, 1915, page 73. | |
| The New England Cook Book (1905) | Gold Cake.—Substitute the yelks |
for whites of eggs, and flavor with vanilla, then make it same as preceding recipe. Lincoln Cake.—Two cupfuls of sugar, half a cupful of butter, two eggs, one cupful of ... From The New England Cook Book, 1905, page 230. | |
| Rumford Complete Cook Book (1908) | Gold Loaf Cake |
1 cup fine granulated IK cups flour. % teaspoon vanilla flavoring. the creamy; add the yolks of eggs beaten thick and then put in the the flour and twice and add to the ... From Rumford Complete Cook Book, 1908, page 156. | |
| The White House Cook Book (1887) | Gold or Lemon Cake |
Two CUPS of sugar, half a cup of butter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoonful of soda dissolved in ... From The White House Cook Book, 1887, page 324. | |
| Gulf City Cook Book (1878) | Gold-cake.-no |
Beat the yelks of eight eggs, very light, and mix with them one cup of sugar and three fourths cup of butter, previously stirred to a cream. Add two cups of sifted half ... From Gulf City Cook Book, 1878, page 134. | |
| Gulf City Cook Book (1878) | Gold-cake.—no |
of sugar, one pound of fourths pound butter, yelks of fourteen eggs. Work the butter and well together, then add the being beaten, one tea-spoonful of yeast-powder, then ... From Gulf City Cook Book, 1878, page 134. | |
| Mrs. Owen's Illinois Cook Book (1871) | Golden Cake |
One teacupful of butter, Eight eggs, the yelks, Half teacupful milk, \ Mix the and cream tartar together. with nutmeg. Jane9s Cream Cake. * One pint water, ... From Mrs. Owen's Illinois Cook Book, 1871, page 219. | |
| The Appledore Cook Book (1872) | Golden Cake |
No. 2. Golden cake made the same as the silver, with the yolks of the eggs and half a cup more of flour. From The Appledore Cook Book, 1872, page 186. | |
| The Boston Cooking-School Cook Book (1896) | Golden Cake |
% cup butter Yolks 5 eggs % cup flour y^ cup sugar 3€ cup milk \% teaspoons baking 1 teaspoon orange extract powder Cream the butter, add sugar gradually, and yolks of ... From The Boston Cooking-School Cook Book, 1896, page 597. | |
| The White House Cook Book (1887) | Golden Cream Cake |
YOLKS of eight eggs beaten to the lightest possible cream, two cupfuls of sugar, a pinch of salt, three teaspoonfuls of baking powder sifted well with flour. Bake in ... From The White House Cook Book, 1887, page 328. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Golden Cream Cake |
Cream a quarter of a cupful of butter with one cupful of sugar; add half a cupful of sweet milk, one cupful and a half of flour, the stiffly beaten whites of three eggs, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 17. | |
| The White House Cook Book (1887) | Golden Spice Cake |
THIS cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Take the yolks of seven eggs and one whole ... From The White House Cook Book, 1887, page 333. | |
| The Boston Cooking-School Cook Book (1896) | Golden Spice Cake |
% cup brown sugar 1 teaspoon cinnamon 1 egg % teaspoon soda Yolks 4 eggs ]4. teaspoon clove % cup molasses ^ teaspoon grated nutmeg ^ cup milk Few grains cayenne Few ... From The Boston Cooking-School Cook Book, 1896, page 593. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Good Plum Cake |
Ax equal weight of butter and flour, quarter of a of cut peels and citrons, double the weight of butter in ctirrants, the grating of three lemons and half a nutmeg, half ... From Mrs. Porter's New Southern Cookery Book, 1871, page 242. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Good Plum Cakes |
One and a half pounds of to a cream, three-quarters of a pound of sugar; these must be beaten white and smooth; six eggs, the yolks and to be beaten separately are ... From Mrs. Porter's New Southern Cookery Book, 1871, page 222. | |
| The Boston Cooking-School Cook Book (1896) | Gossamer Gingerbread |
1 egg 3 teaspoons baking powder 1 teaspoon yellow ginger Cream the butter, add sugar gradually, then egg well beaten. Add milk, and dry ingredients mixed and sifted. ... From The Boston Cooking-School Cook Book, 1896, page 559. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Grafton Cake |
i^ cups of sugar 1 cup of water 2 tablespoonfuls (or two i heaping of i^ of a nutmeg, grated Beat the yolks, sugar, and butter together until light, then add the water ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 496. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Grafton Cake—very Pine |
One of flour, half a pint of sugar, one tablespoonful of butter, two teaspoonsful of cream of tartar, one teaspoonful of soda, one egg a of milk mixed is the best cake ... From Mrs. Porter's New Southern Cookery Book, 1871, page 223. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Grand Duke Cake |
For the white part cream one cupful and a half of sugar with half a cupful of butter; add half a cupful of water and two cupfuls and a half of flour sifted with one ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 13. | |
| The National Cookery Book (1876) | GrorGiA AsH CAKE |
To one pint of sifted Indian meal, add half a teaspoonful of salt, and enough water to mix it very stiff. Mould it into a round ball with the hands. Draw out the hot ... From The National Cookery Book, 1876, page 195. | |
| Gulf City Cook Book (1878) | Hard Ginger-cake |
One cup of butter, one of sugar, one of molasses, two of flour, five eggs, one table-spoonful of ginger, half a tea-spoonful of soda. One pound of flour rubbed in one ... From Gulf City Cook Book, 1878, page 148. | |
| The Good Housekeeper (1841) | Hard Gingerbread |
Rub half a pound of butter into a pound of flour; then. rub in half a pound of sugar, two table-spoonfuls of ginger, and a spoonful of rose-water; work it well; roll out ... From The Good Housekeeper, 1841, page 102. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Hard Gingerbread |
One of butter, two one-half of milk, one ^gg, ginger to taste, a rose-water, flour dough, and a teaspoonful of saleratus; knead well and roll out; cut in long cakes, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 211. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Hard Gingerbread |
One cupful of sugar, one of butter, one-third of a cupful of utolasses, half a cupful of sour milk or cream, one teaspoonful of saleratus, one table-spoonful of ginger, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 332. | |
| The White House Cook Book (1887) | Hard Gingerbread |
MADE the same as "Soft Gingerbread," omitting the eggs and mixing hard enough to roll out like biscuit; rolled nearly half an inch thick and cut out like small biscuits, ... From The White House Cook Book, 1887, page 336. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Hard Gingerbread. |
34 pound butter. 1 teaspoonful soda, dissolved in 124 pound sugar. 38 tablespoonfuls milk. 6 eggs. 1 tablespoonful ginger. 2 pounds flour. Cream the butter; add the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 405. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Hard Gingerbread. |
2 cups N. O. molasses. 1 teaspoonful soda. 1 cup butter. St. Louis flour to mix very stiff. 1 tablespoonful ginger.. Heat (not boil) the molasses and butter; when the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 405. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Hard Molasses Gingerbread |
One pint of molasses, half a pound of butter, one cup of sour milk, two table-spoonsful of saleratus, one cup of ginger, one table-spoonful of cloves, the rind of one ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 136. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Hard Sugar Gingerbread |
One cup of butter, two of sugar, three eggs, one cup of sour milk, half a tea-spoonful of saleratus, half cup of ginger, and flour enough to make a stiff paste. Roll it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 135. | |
| The Boston Cooking-School Cook Book (1896) | Hard Sugar Gingerbread |
1% cups sugar % tablespoon baking powder ^ cup milk 1% teaspoons salt % tablespoon ginger Cream the butter^ add sugar gradually, milk, and dry ingredients mixed and ... From The Boston Cooking-School Cook Book, 1896, page 560. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Harlequin Cake. |
1 cup butter, creamed. 8 cups pastry flour. 2 cups sugar. 1 teaspoonful cream of tartar. 3 eggs (yolks). 4g teaspoonful soda. 1 cup milk. Whites of 3 eggs. Mix in the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 399. | |
| Mrs. Beeton's Book of Household Management (1861) | Harness Blacking, for Preserving the Leather |
Melt 4 ozs. of mutton suet with 12 ozs. of beeswax; add 12 ozs. of sugar-candy, 4 ozs. of soft soap dissolved in water, and 2 ozs. of indigo, finely powdered. When ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Harness-makers' Jet |
Take i drachm of indigo, \ of an oz. of isinglass, \ an oz. of soft soap, 4 ozs. of glue, i pennyworth of logwood raspings and i quart of vinegar; boil the whole over a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Harp-Money Cake |
Gold Part.—Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, tablespoon corn starch; flavor with lemon and vanilla. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 58. | |
| The Dixie Cook-Book (1883) | Harp-Money Cake |
Gold Part.—Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, table-spoon corn starch; flavor with lemon and vanilla. ... From The Dixie Cook-Book, 1883, page 77. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Harp-Times Cake |
Half a cup of butter, two of sugar, one of sour cream, three of flour, three eggs, half tea-spoon of soda; bake in layers and spread with kelly.—Mn. R. M. Henderson. From Buckeye Cookery and Practical Housekeeping, 1877, page 71. | |
| The Dixie Cook-Book (1883) | Harp-Tmes Cake |
Half a cup of butter, two of sugar, one of sour cream, three of flour, three eggs, half tea-spoon of soda; bake in layers and spread with jelly.—Mrs. R. M. Henderson. From The Dixie Cook-Book, 1883, page 89. | |
| The Creole Cookery Book (1885) | Harrison Cake |
ight eggs, 6 cups of flour, 4 cups of sugar, 2 cups of butter, 1 cup of cream, 1 teaspoonful of soda, and 1 nutmeg; it is very nice eaten with fresh butter. ‘ From The Creole Cookery Book, 1885, page 157. | |
| The Kansas Home Cook-Book (1874) | Have the |
articles to be restored sponged with soap and hot water, laying them on the table, and brushing the nap down (if they have any), with a Take the dye upon the table and ... From The Kansas Home Cook-Book, 1874, page 279. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hayes’ Cake |
One cup sugar, half cup butter, three eggs beaten well together, level tea-spoon soda stirred in half cup sour milk, two small cups flour; flavor with lemon, pour in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 58. | |
| The Kansas Home Cook-Book (1874) | Hickory Nut Cake |
cup flour, one cup six eggs, two teaspoons baking powder, one and a half pints hickory nut meats, chopped. From The Kansas Home Cook-Book, 1874, page 149. | |
| The White House Cook Book (1887) | Hickory Nut or Walnut Cake |
Two CUPS of fine white sugar creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping teaspoonful of ... From The White House Cook Book, 1887, page 335. | |
| Gulf City Cook Book (1878) | Hickory-nut Cake |
One cup of sugar, two eggs, two thirds cup of sweet cream, two cups of flour, one tea-spoonful of soda, and two cream of season with lemon or cinnamon extract, or grated ... From Gulf City Cook Book, 1878, page 143. | |
| The Dixie Cook-Book (1883) | 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 ... From The Dixie Cook-Book, 1883, page 78. | |
| The Dixie Cook-Book (1883) | 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 ... From The Dixie Cook-Book, 1883, page 78. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hickory-nut Cake |
i^ cups of sugar ^ cup of water i cup of hickory-nut kernels Beat the butter and sugar to a cream, then add the water and flour, stir until smooth; add half the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 500. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Hickory-nut Cake.—very Pine |
One pound of flour, one pound of sugar, threequarters of a pound of butter, six eggs, two teaof tartar, one teaspoonful of soda, half a cupful of sweet milk; beat the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 231. | |
| The National Cookery Book (1876) | Hickorynut CAKE |
Two cupfuls of white sugar, half a cupful of butter, one of sweet mil one of hickorynut kernels, two teaspoonfuls of cream of tarta ". 1° 1 mixed with the flour, one ... From The National Cookery Book, 1876, page 274. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hicxory-nut Cake |
A eup butter, two of sugar, three of flour, one of sweet milk, vhites of seven and yolks of two eggs, a tea-spoon soda, two of cream tartar, one pint hickory-nut meats ... From Buckeye Cookery and Practical Housekeeping, 1877, page 59. | |
| The Dixie Cook-Book (1883) | Hicxory-nut Custarp Cake |
Cream one pound sugar and half pound butter; add five eggs beaten separately, one cup sweet milk, one pound flour, three teaspoons baking powder, flavor with lemon, and ... From The Dixie Cook-Book, 1883, page 90. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hicxory-nut Frostine |
Take one or two eggs according to size of cake, a tea-cup of sugar to an egg; chop the meats very fine, mix with frosting and spread on cake as thickly as you choose.— Mrs. A. 8. Chapman. From Buckeye Cookery and Practical Housekeeping, 1877, page 79. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hints to Be Remembered |
Never beat the but'ter, sugar, or eggs in a tin basin. Use an earthen bowl and a wooden spoon. Measure everything carefully before beginning. Always beat the whites and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 494. | |
| The Creole Cookery Book (1885) | Hoe Cake |
Three spoonfuls of hominy, 2 of rice flour, a little butter, and milk sufficient to make it soft; bake on a griddle or on a hoe. From The Creole Cookery Book, 1885, page 114. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hoe Cake |
1 pint of corn meal Sufficient water to make a batter Put the corn meal into a bowl, and add the salt it sufficient boiling water to just moisten the meal, and let stand ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. | |
| The Corn Cook Book (1918) | Hoe Cake |
1 cup white corn meal H teaspoon 1 teaspoon maple sugar or syrup Scalded milk or boiling water Mix the and them sufficient or to make the mixture thick enough not to ... From The Corn Cook Book, 1918, page 16. | |
| The Creole Cookery Book (1885) | Holiday Cake |
Three lbs. of flour, 6 ounces of butter, 1 ounce of the best powdered ginger, 1 ounce of carraway seeds ground, 4 ounce of sweet pepper, 2 lbs. of treacle, + lb. of ... From The Creole Cookery Book, 1885, page 145. | |
| Rumford Complete Cook Book (1908) | Honey Cake |
\ x/2 teaspoons Rumford Bak1 cup honey. y z teaspoon salt. Beat the butter and sugar till creamy; add the eggs beaten, then the honey, and the sifted with the baking powder and salt. From Rumford Complete Cook Book, 1908, page 156. | |
| Mary Elizabeth's War Time Recipes (1918) | Honey Layer Cake |
34 cup strained honey 3% cup potato flour (scant half cup) YQ teaspoon baking powder 1 level teaspoon salt Cream the yolks of eggs and honey together very, very ... From Mary Elizabeth's War Time Recipes, 1918, page 132. | |
| Mary Elizabeth's War Time Recipes (1918) | Honey Sponge Cake |
34 cup strained honey 8% cup potato flour (scant half cup) ¥4 teaspoon baking powder 1 level teaspoon salt Cream the yolks of the eggs and the honey together very, very ... From Mary Elizabeth's War Time Recipes, 1918, page 130. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Hore, GinGcER-NAPS |
One gallon molasses, two pounds brown sugar, one quart melte| butter, half tea-cup ground cloves, half tea-cup mace, half tea-cup cinnamon, half tea-cup ginger, two of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 86. | |
| Common Sense in the Household (1871) | Hosie's Cocoanut-Cake |
»- 1^ " ^ " sweet milk. ^ " Sift cream-tartar and the dry tlie butter and sugar; add the beaten eggs, then the milk lastly the flour. Bake in jelly-cake tins. Grate one ... From Common Sense in the Household, 1871, page 316. | |
| La Cuisine Creole (1885) | Hot Boiled Icing for Cake |
Dissolve one pint of powdered sugar in two large tablespoonfuls of water (or three if the spoon is small); set it on the fire to boil. While this syrup is heating on the ... From La Cuisine Creole, 1885, page 149. | |
| Housekeeping in Old Virginia (1879) | Hot Icing |
Dissolve one pint powdered sugar in two or three tablespoonfuls water, and boil. Beat the whites of four eggs to a strong froth; add the hot sugar, stirring in till ... From Housekeeping in Old Virginia, 1879, page 356. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Hot Water Gingerbread |
1 cup molasses. 4g teaspoonful salt. 1 teaspoonful soda. 46 cup boiling water. 1 tablespoonful ginger. 2 cups flour. 1 tablespoonful butter, melted. Mix in the order ... From Mrs. Lincoln's Boston Cook Book, 1884, page 406. | |
| The Boston Cooking-School Cook Book (1896) | Hot Water Gingerbread |
1 cup molasses 1 teaspoon soda y^ cup boiling water \y^ teaspoons ginger 23^ cups flour. % teaspoon salt 4 tablespoons melted butter Add water to molasses. Mix and silt ... From The Boston Cooking-School Cook Book, 1896, page 558. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hot Water Gingerbread |
to 4 tablespoons butter or beef suet 1 tablespoon ginger Mix and sift dry ingredients; add remaining ingredients. Bake twenty to thirty minutes. From Lowney's Cook Book, Illustrated in Colors, 1907, page 304. | |
| Larkin Housewives' Cook Book (1915) | Hot Water Gingerbread |
Mix together one cup molasses, one-half cup sugar, one-third cup butter or lard. Sift two and one-half cups flour with two teaspoons soda, one tablespoon ginger, ... From Larkin Housewives' Cook Book, 1915, page 84. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Hot Water Sponge Cake |
Six eggs, two cupfuls of sugar, two of pastry cupful of boiling water, the grated rind of half a lemon, and one teaspoonful of the juice. the yolks and sugar to a; also, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 329. | |
| The Boston Cooking-School Cook Book (1896) | Hot Water Sponge Cake |
Yolks 2 eggs Whites two eggs 1 cup sugar 1 cup flour ^ cup hot water or milk 1% teaspoons baking powder y^ teaspoon lemon extract ^ teaspoon salt Beat yolks of eggs ... From The Boston Cooking-School Cook Book, 1896, page 581. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hot Water Sponge Cake |
1 teaspoon baking powder 1 cup egg lemon-colored and add sugar and continue beating. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 290. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Hot Water Sponge Cake |
Beat the whites of three eggs, add one cup of fine sugar, then three yolks well beaten, one teaspoon of vanilla or lemon, one cup of pastry flour sifted with one-half ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 82. | |
| Gulf City Cook Book (1878) | Hot-water Sponge-cake |
Four eggs, three light cups of flour, two cups of sugar, of soda, and one tea-spoonful cream of tartar; add one half cup of boiling water just before baking. From Gulf City Cook Book, 1878, page 133. | |
| Common Sense in the Household (1871) | Huckleberry Cake |
»J« 2 cups sugai". 3 cujis flour. " nutmeg, and the same of cinnamon. 1 quart ripe, fresh huckleberries, thickly dredged with Stir the butter and sugar to a cream, add ... From Common Sense in the Household, 1871, page 333. | |
| The White House Cook Book (1887) | Huckleberry Cake |
BEAT a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separately, the yolks to a cream and the whites to a stiff ... From The White House Cook Book, 1887, page 338. | |
| Aunt Babette's Cook Book (1889) | Huckleberry Cake |
Stir to a cream one cup of butter and two cups of powdered sugar and add gradually the yelks of four eggs. Sift into this three cups of flour, adding two teaspoonfuls of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 333. | |
| Directions for Cookery, in Its Various Branches (1837) | Huckleberry Cake.— Spread |
a of huckleberries on a large dish, and dredge them thickly with Mix together half a pint of miik; half a pint of molasses; pint of powdered sugar; and half a pound of ... From Directions for Cookery, in Its Various Branches, 1837, page 352. | |
| Aunt Babette's Cook Book (1889) | Huckleberry Kuchen |
Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Now make a pa^j of cornstarch, say a cup of milk, a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 378. | |
| Aunt Babette's Cook Book (1889) | Huckleberry Kuohen |
Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Now make a pap of cornstarch, say about a cup of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 383. | |
| The White House Cook Book (1887) | Huckleberry Short-cake |
Two CUPFULS of sugar, half a cupful of butter, one pint of sweet milk, one tablespoonful of salt, two heaping teaspoonfuls of baking powder sifted into a quart of flour, ... From The White House Cook Book, 1887, page 299. | |
| The National Cookery Book (1876) | I a Pp |
two tablepoonfuls of milk and a teaspoonful of salt. Hav ready in a frying-pan boiling lard about an inch deep, drop the hominy in by the spoonful, pat it down into an ... From The National Cookery Book, 1876, page 192. | |
| Housekeeping in Old Virginia (1879) | I KiSEN Cake |
3 gills milk. ^ pint yeast. Work the butter and sugar together. Put the yeast in the flour and one-half the butter and sugar the overnight; then mix the milk in, and ... From Housekeeping in Old Virginia, 1879, page 354. | |
| Presbyterian Cook Book (1873) | I. Van Ausdal |
One pound of one of one of butter; one teacupful of sweet milk; six eggs, beaten separately; one teaspoonful* of soda; two of cream tartar; the grated rind and juice of ... From Presbyterian Cook Book, 1873, page 125. | |
| The Boston Cooking-School Cook Book (1896) | Ice Cream Cake |
1^ cup butter 1 cup milk 4 teaspoons baking powder 2 cups sugar 3 cups flour Whites 4 eggs Follow recipe for mixing butter cakes. Bake in layers, and put between layers ... From The Boston Cooking-School Cook Book, 1896, page 597. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Ice Cream Cake |
Cream one cup of sugar with one-half cup of butter. Add one-half cup of milk, one and three-fourths cups of flour sifted with two level teaspoons of baking powder. Beat ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 82. | |
| The Appledore Cook Book (1872) | Ice Cream, Cake |
Half a cup of butter, one of siigar, half of milk, two of flour, three eggs, the whites beaten separa.tely, one teaspoonful o^ cream of tartar, one half of saleratus. From The Appledore Cook Book, 1872, page 184. | |
| The Cook's Own Book (1832) | Ice, a Very Large Cake |
I.,:,t tlin of fresh egg-; then, by degrees, beat a pound of double-refined sugar, sifted through a lawn sieve; mix these in a deep earthen pan; add orangeflower water, ... From The Cook's Own Book, 1832, page 143. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ice-Cream Cake |
Make good sponge-cake, bake half an inch thick in jelly-pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make ... From Buckeye Cookery and Practical Housekeeping, 1877, page 69. | |
| Aunt Babette's Cook Book (1889) | Ice-cream Cake |
Take one cup of butter (wash out the salt) and two cups of pulverized sugar rubbed to a cream. Then add gradually one cup of milk and three cups of sifted flour, with ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 348. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ice-Cream Cake |
Bake a sponge cake in layers; let it cool thoroughly. Meantime whip stiff one pint of sweet cream; add a pinch of flavor with vanilla; spread between the shortly From Lowney's Cook Book, Illustrated in Colors, 1907, page 17. | |
| Larkin Housewives' Cook Book (1915) | Ice-Cream Cake |
Make a good sponge cake, bake half an inch thick in layer-cake pans. When quite cold, take a pint of thick sweet cream, beat it looks like ice-cream, sweeten and flavor ... From Larkin Housewives' Cook Book, 1915, page 74. | |
| The New England Cook Book (1905) | Ice-Cream Cake.—Two |
of sugar, half a butter, three eggs, a cupful of milk, three cupfuls of two teaspoonfuls of baking-powder. From The New England Cook Book, 1905, page 238. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Iced Cake |
Make a plain cup cake, and bake it in a deep, square mould. The cake should be at least seven inches thick when done. Make a Frozen Custard (see recipe). When ready to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 470. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Icep ArrLes. © |
Pare and core one dozen large upples, fill with sugar ape butter and nutmeg; bake until nearly done, let coul, and. another plate, if it can be done without breaking ... From Buckeye Cookery and Practical Housekeeping, 1877, page 140. | |
| Mrs. Owen's Illinois Cook Book (1871) | Icing for |
Beat up the whites of live eggs to a froth, and put to them a pound of double-refined sugar, powdered and sifted, and of orange flower water or lemon juice. Keep beating ... From Mrs. Owen's Illinois Cook Book, 1871, page 186. | |
| Mrs. Owen's Illinois Cook Book (1871) | Icing for Cake |
To the white of an egg, one quarter pound powdered sugar. Beat the egg stiff, and add by degrees the with lemon This makes it whiter and smoother, and improves it much. From Mrs. Owen's Illinois Cook Book, 1871, page 235. | |
| The National Cookery Book (1876) | Icing for Cake |
To the white of one egg allow a quarter of a pound of pow-, By dered sugar: one pound of sugar and four eggs will ice two wood-sized jelly or other cakes. Break the ... From The National Cookery Book, 1876, page 277. | |
| Housekeeping in Old Virginia (1879) | Icing for Cake |
Take three pounds cut or best quality of loaf sugar, dissolve it in a small quantity of water, boil to candy height or until it ropes. Have ready the whites of thirteen ... From Housekeeping in Old Virginia, 1879, page 357. | |
| The Cook's Own Book (1832) | Icing for Cakes |
For a cake, teat and sift eight ounces of fine sugar, put it into a mortar, with four spoonfuls of and the and strained, whisk it and when the cake is almost cold, dip a ... From The Cook's Own Book, 1832, page 144. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Icing for the |
cake: Take the whites of four eggs and beat them very light indeed. Add three tablespoonfuls of powdered sugar, beat sugar and eggs together light, and spread on cake ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 37. | |
| Directions for Cookery, in Its Various Branches (1837) | Icing.—a |
of finely powdered sugar, of the whitest aud best quality, is the usual allowance to one white of egg. For the cake in the preceding receipt, quarters of a pound of ... From Directions for Cookery, in Its Various Branches, 1837, page 340. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ick-cream Cake |
Two cups sugar, one of butter, three and a fourth cups flour,. fourth cup sweet milk (some take two cups flour, one cup corn. starch, and one of sweet milk), two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 69. | |
| The Dixie Cook-Book (1883) | Icz-cream Cake |
Make good sponge-cake, bake half an itch thick in jelly-pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make ... From The Dixie Cook-Book, 1883, page 87. | |
| The Dixie Cook-Book (1883) | Icz-CrEaM CAKE |
One-fourth pound each butter and powdered sugar, half pint milk, half pound flour, six eggs, one glass wine, one nutmeg; bake quickly in iron gem-pans. They raise light ... From The Dixie Cook-Book, 1883, page 87. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | If the |
stick comes out clean and dry, the cake is almost baked. quite done, it will shrink from the sides of the pan, and cease making a noise. withdraw the coals (if baked in ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 61. | |
| The Kansas Home Cook-Book (1874) | If the |
and milk are sour, use soda sufficient to sweeten; if one of flour to make it about as stiff as cup cake. From The Kansas Home Cook-Book, 1874, page 151. | |
| The New England Cook Book (1905) | If the |
is too cool, it will rise and fall again If the top of the cake browns too fast, cover it with thick Try it by inserting a broom-splinter or knittingneedle in the ... From The New England Cook Book, 1905, page 224. | |
| Aunt Sammy's Radio Recipes (1927) | If the |
fruit is well covered with it will be scattered through the cake, and will not settle to the bottom. Bake the cake in a tube pan lined with greased paper in a slow oven ... From Aunt Sammy's Radio Recipes, 1927, page 76. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Iioap Cake |
Two pounds of sifted flour; setting aside half a pound to sprinkle in at the last. One pound of fresh butter. One pound of powdered sugar. One pound of raisins, stoned, ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Imperia] L Cake |
1^ lb. butter 1^ lb. raisins, seeded and % lb. sugar cut in pieces % cup walnut meat, broken in pieces Grated rind >| lemon % lb. flour 2 teaspoons lemon juice ^ ... From The Boston Cooking-School Cook Book, 1896, page 603. | |
| The Dixie Cook-Book (1883) | Imperial Cake |
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 ... From The Dixie Cook-Book, 1883, page 78. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Imperial Cake |
2 cups seeded raisins IJ caps currants 1 cup citron i cup candied orange peel J cup brandy Mix as Butter Cake, adding last. in buttered and papered pans in a moderate ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 288. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Imperial Gingerbread |
Six ounces of butter rubbed into twelve ounces; half a pint of molasses and a of cream, mixed carefully, and mix in a pound of white sugar, two tablespoonsful of ginger ... From Mrs. Porter's New Southern Cookery Book, 1871, page 208. | |
| Gulf City Cook Book (1878) | Imperial-cake |
One pound of flour, one pound of sugar, one pound of butter, one pound of raisins stoned and chopped, half pound of blanched almonds, one fourth pound citron, eight ... From Gulf City Cook Book, 1878, page 145. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Improved Jumbles |
OxE pound each of butter and sugar, one and a half pounds of flour; put by a little of the sugar to roll them in: eo:2:s well, add a little; this must be made a soft ... From Mrs. Porter's New Southern Cookery Book, 1871, page 270. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Indian Bannock (without Soda). |
1 cup corn meal. 1 teaspoonful salt. 1 teaspoonful sugar. 1 pint boiling milk. When cool, add two eggs, beaten separately. Bake in @ shallow earthen dish in a very hot ... From Mrs. Lincoln's Boston Cook Book, 1884, page 117. | |
| La Cuisine Creole (1885) | Indian Breakfast Cakes |
Take a quart of milk scalding hot; stir into it as much corn-meal as will make a thick hatter, add of salt and saleratus in fine powder, each a teaspoonful, and when a ... From La Cuisine Creole, 1885, page 164. | |
| The National Cookery Book (1876) | Indian Cake |
Mix one egg with three tablespoonfuls of sugar, and add one cupful and a half of milk. To one cupful of flour and threequarters of a cupful of Indian meal, add a ... From The National Cookery Book, 1876, page 200. | |
| The Woman Suffrage Cook Book (1886) | Indian Cake |
Sift fresh Indian meal and salt it, moisten with boiling water, beat it well; add boiling water by degrees, beating it perfectly smooth, until it is a thin batter; ... From The Woman Suffrage Cook Book, 1886, page 20. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Indian Loaf Cake |
i pound of Indian meal % pound of raisins % pound of currants *fa pound of sugar the meal, and pour over it a stiff batter. the all together until very light. When the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 497. | |
| The White House Cook Book (1887) | Indian Loaf Cake |
Mix a teacupf ul of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a saltspoonful of salt. Put this mixture into a ... From The White House Cook Book, 1887, page 272. | |
| Rumford Complete Cook Book (1908) | Inexpensive Fruit Cake |
1 teaspoon ground cinnamon. y teaspoon ground cloves. y2 teaspoon ground nut1 egg. meg. y cup raisins. K teaspoon salt. y cup currants. the spices and powder; rub in the ... From Rumford Complete Cook Book, 1908, page 159. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Inexpensive Sponge Cake |
One cup of granulated sugar, one and one-half cups of flour with one scant teaspoon of baking powder sifted to¬ gether three times. Three eggs beaten separately, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 72. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Introduction Cake |
Twelve eggs, one pound of sugar., three-quarters of a pound of flour, three tablespoonsful of water; separate the eggs, beat the yolks, sugar and water until very thick ... From Mrs. Porter's New Southern Cookery Book, 1871, page 247. | |
| Gulf City Cook Book (1878) | Irene-cake |
Five cups of flour, two of butter, four of sugar, one of milk, one of wine, six eggs, one tea-spoonful of soda, one of cloves, one orange-peel, one pound of citron, and ... From Gulf City Cook Book, 1878, page 144. | |
| Mrs. Owen's Illinois Cook Book (1871) | Irish Cake |
One pound sifted sugar, One pound butter, beat to a cream, One pound and a quarter One pound currants, Three eggs, beat the whites to a froth, Quarter of a pound ... From Mrs. Owen's Illinois Cook Book, 1871, page 250. | |
| The Woman Suffrage Cook Book (1886) | Irish Wedding Cake |
One and one-half cups sugar and one cup butter, beat to a cream; add the beaten yolks of two eggs, three-fourths of a cup of milk less two teaspoonfuls reserved for dis ... From The Woman Suffrage Cook Book, 1886, page 108. | |
| La Cuisine Creole (1885) | Isabella Cake |
Two cups of butter, four cups of sugar, sixteen eggs, six cups of sifted flour, two teaspoonfuls of yeast powder. Cream the butter and sugar together; add the beaten ... From La Cuisine Creole, 1885, page 158. | |
| Buckeye Cookery and Practical Housekeeping (1877) | IureriaL Cake |
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 ... From Buckeye Cookery and Practical Housekeeping, 1877, page 59. | |
| The Dixie Cook-Book (1883) | J One |
der, as they are much more easily kept clean. Three scoops of different size. Four _bread-pans_ for baking. The simallest muke the best-sized loaves, and will do for ... From The Dixie Cook-Book, 1883, page 508. | |
| Presbyterian Cook Book (1873) | J. A. McMahon |
One pound of butter; one of flour; one of sugar; one of cocoanut, grated, and ten eggs. Beat the butter and sugar to a cream; put the cocoanut in before the flour; beat ... From Presbyterian Cook Book, 1873, page 115. | |
| The Kansas Home Cook-Book (1874) | J. N. Lee |
One cup sugar, one and one-half of flour, eggs, two tablespoons sweet milk, one a of soda; bake in jelly cake if you have if not, in pie For the cream: tar and Soda, ... From The Kansas Home Cook-Book, 1874, page 179. | |
| The Kansas Home Cook-Book (1874) | Jackson Cake |
One pound butter, one and one-half pounds one and one pint milk (if sour, use one half teaspoon if sweet, two spoons baking powder), six eggs, one cup seeded raisins, ... From The Kansas Home Cook-Book, 1874, page 148. | |
| Housekeeping in Old Virginia (1879) | Jackson Jumbles |
3 teacups sugar. 1 teacup lard. 6 teacups flour. 1 teaspoonful soda in one cup of sour cream. The grated rind of one or two lemons, or a little grated nutmeg. Koll out ... From Housekeeping in Old Virginia, 1879, page 364. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Jam Jumbles |
^2 teaspoon soda % cup sour milk Raspberry jam the egg well beaten, soda mixed with milk, salt and flour to make a soft dough. roll to one-fourth in and a round On the ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 20. | |
| The Creole Cookery Book (1885) | Japan Cake |
Stir together # 1b. of sugar, $ lb. of butter; when white, add 5 beaten eggs, 1 teaspoonful of rose water, or a nutmeg, and 1 Jb. of flour; drop it with a large spoon on ... From The Creole Cookery Book, 1885, page 157. | |
| The Kansas Home Cook-Book (1874) | Jelly Cake |
Mrs. F. Two of two teaone cups of flour, one cup of butter, one cup of sweet milk. From The Kansas Home Cook-Book, 1874, page 163. | |
| Housekeeping in Old Virginia (1879) | Jelly Cake |
Beat 8 eggs very light. Cream ^ pound butter, f pound flour, f pound sugar well beaten. 1 teaspoonful tartaric acid. Stir these in when ready to bake. Bake in thin pans, ... From Housekeeping in Old Virginia, 1879, page 343. | |
| Housekeeping in Old Virginia (1879) | Jelly Cake |
The weight of 4 in flour. The weight of 6 in sugar. To be baked in flat tins. For the jelly: one-quarter pound butter, one-half pound sugar, yolks of three eggs, juice ... From Housekeeping in Old Virginia, 1879, page 343. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Jelly Cake |
For this cake make an orange marmalade and use in the place of jelly, as it makes a more delicious cake. Following are the directions: Half a dozen oranges to a teacup ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 36. | |
| The Creole Cookery Book (1885) | Jelly Cake |
’ The above baked in jelly pans, or whole and sliced, makes a delicious cake spread with the following: to1 pint of fresh milk, boiling hot, add 2 tablespoons of ... From The Creole Cookery Book, 1885, page 147. | |
| The Creole Cookery Book (1885) | Jelly Cake |
Six eggs beaten separate, very light, 3 lb. of sugar, } Ib. of butter, 6 ounces of flour; cream the flour and butter; beat the sugar and yolks together, and add to flour ... From The Creole Cookery Book, 1885, page 166. | |
| Housekeeping in Old Virginia (1879) | Jelly for Cake |
1 lemon bruised and strained. 1 large apple. 1 egg. Beat the egg and mash the apple fine, grate the lemon peel, then mix all together; put into a can or cup and set into ... From Housekeeping in Old Virginia, 1879, page 342. | |
| The Boston Cooking-School Cook Book (1896) | Jelly Jumbles |
% cup butter % cup sour milk 1 Qgg Flour % teaspoon soda Currant jelly Cream the butter, add sugar gradually, ^gg well beaten, soda mixed with milk, salt and flour to ... From The Boston Cooking-School Cook Book, 1896, page 564. | |
| The Creole Cookery Book (1885) | Jelly Sponge Cake |
One cup of flour, 1 of sugar, 4 eggs, the whites beaten separately, 4 teaspoonful of soda, 4 a lemon; bake it thin in square pans; spread thebottom with jelly, and ... From The Creole Cookery Book, 1885, page 153. | |
| Common Sense in the Household (1871) | Jelly-Cake |
" ^ " G eggs. " Bake in shallow tins, and, when cool, put jelly between Cocoanut-Case. t^ 2 cups powdered sugar. Bake as for jelly-cake. 1 grated cocoanixt. To one-half ... From Common Sense in the Household, 1871, page 316. | |
| La Cuisine Creole (1885) | Jenny’s Sponge Cake |
Beat ten eggs separately, put the yellow with a pound of sifted fine sugar in a bowl; beat it again very light, and then put in the whites; last of all stir in half a ... From La Cuisine Creole, 1885, page 155. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Jewish Housekeepers’ Cookery Book. I |
raisins, chopped as fine as possible, so that there are no lumps, and a teacupful of orange flower water; beat it all together for one hour; have a good sized cake tin, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 77. | |
| The White House Cook Book (1887) | Johnnie Cake |
SIFT one quart of Indian meal into a pan; make a hole in the middle and pour in a pint of warm water, adding one teaspoonf ul of salt; with a spoon mix the meal and ... From The White House Cook Book, 1887, page 272. | |
| Housekeeping in Old Virginia (1879) | JSlach Cake |
Take out a gill of the sugar, and in place put one gill of molasses, one pound flour; out of it take six tablespoonfuls, and in place put five spoonfuls of seconds, and ... From Housekeeping in Old Virginia, 1879, page 323. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Juice of |
1 cup sweet cider 2 pint bottles mineral water J4 cup grapefruit juice Mix ingredients and add to Pour into punch bowl over a large cake of ice. Many think a few ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 161. | |
| The Picayune Creole Cook Book (1901) | Juice of Half a Lemon |
1 Teaspoonful of Orange Extract. Make a good layer, pound or cup cake. Then niake a filling of the whites of two eggs, three cups of sugar, the grated rind and juice of ... From The Picayune Creole Cook Book, 1901, page 310. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Jumble Cake |
One teacup of butter, one and one-half teacups of sugar, one and one-half pints of flour; four eggs, two teaspoonfuls of cinnamon, one-half teacup of almonds chopped ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 39. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Jumbles |
One lb. of butter, 1 of sugar, 2 of" flour, 3 eggs, 4 cup of sour milk, 1 teaspoon I of soda, roll in white coffee sugar. a large batch—if a small quantity be I wanted, ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Jumbles |
Half a pound of flour, sifted. Half a pound of butter. Half a pound of powdered loaf-sugar. A nutmeg grated. A tea-spoonful of mixed mace and cinnamon. Stir the sugar ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 71. | |
| The Cook's Own Book (1832) | Jumbles |
Mix one of flour with one pound of fine powder sugar, make them into a light paste with whites of eggs well beaten; add half a pint of cream, of fresh butter, melted, ... From The Cook's Own Book, 1832, page 150. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Jumbles |
One cup of butter and two of sugar, beaten together; one cup of milk, half a tea-spoonful of CAKE. 113 saleratus stirred into the milk, and four eggs. Beat it well ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 134. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Jumbles |
Six eggs, half a pound of sugar, two cupsful of butter, one pint of sweet milk, flour to make stiff dough and a little saleratus; roll, and cut with a cake-cutter, sift ... From Mrs. Porter's New Southern Cookery Book, 1871, page 245. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jumbles |
Three cups sugar, one of butter, four eggs, a tea-spoon soda, and nutmeg or vanilla to flavor. Stir in flour until it will roll; roll out, sprinkle with sugar and roll ... From Buckeye Cookery and Practical Housekeeping, 1877, page 83. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jumbles |
One and a half cups white sugar, three-fourths cup butter, three eggs, three table-spoons sweet milk, half tea-spoon soda and one of cream tartar; mix with sufficient ... From Buckeye Cookery and Practical Housekeeping, 1877, page 83. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Jumbles |
Three cupfuls of sugar, two of butter, five of flour, one egg, a of to sprinkle with sugar, cut in round cakes, and cut a small piece from the centre of each. Bake in a quick oven. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 333. | |
| The Creole Cookery Book (1885) | Jumbles |
Six. eggs, well beaten separately, to 1 lb. of flour, good weight, # lb. of sugar, 4 lb. of butter; mix them as you would beaten cake, except that the batter must be ... From The Creole Cookery Book, 1885, page 155. | |
| The Creole Cookery Book (1885) | Jumbles |
One egg, 1 lb. of flour, 3 lb. of sugar, $ lb. of butter, 1 tablespoonful of cream, the rind of 3 lemons, and the juice of 1, all made into a paste, and rolled in the ... From The Creole Cookery Book, 1885, page 156. | |
| The Creole Cookery Book (1885) | Jumbles |
Three eggs, 4 lb. flour sifted, } lb. butter, } 1b. pounded loaf sugar, a tablespoonful of rose water, a grated nutmeg, mixed mace and cinnamon; stir the sugar and ... From The Creole Cookery Book, 1885, page 156. | |
| The Creole Cookery Book (1885) | Jumbles |
One egg, 1 lb. of flour, $ Ib. of sugar, 4 lb. of butter, 1 tablespoonful of cream, the rind of3 lemons and juice of 1; mix all well together in a thick parte; roll out, and bake quickly. - From The Creole Cookery Book, 1885, page 159. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Jumbles |
No. j^ pound of butter y, pound of powdered sugar to a cream; add the sugar gradually, beating until very Now beat the eggs all together, add to the butter and sugar, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 512. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Jumbles |
No. y<z pound of butter yz pound of sugar y^ pound of flour nutmeg, grated i tablespoonful of rose-water Beat the butter and sugar to a cream; add the eggs wellthe ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 512. | |
| The White House Cook Book (1887) | Jumbles |
CKEAM together two cups of sugar and one of butter, add three wellbeaten eggs and six tablespoonfuls of sweet milk, two teaspoonfuls of baking powder, flavor to taste, ... From The White House Cook Book, 1887, page 344. | |
| Rumford Complete Cook Book (1908) | Jumbles |
1 egg. Grated rind of half a lemon. Beat the butter and sugar to a cream; add the egg previously the and the flour, salt and baking powder sifted together. by spoonfuls ... From Rumford Complete Cook Book, 1908, page 183. | |
| Mrs. Hale's New Cook Book (1857) | Jumbles.—Cut |
of a largo cocoanut in slices and grate them. Beat up the white of 5 eggs, and the yolks of 3, and mix with them a few drops of the essence of Mix the grated cocoanut of ... From Mrs. Hale's New Cook Book, 1857, page 398. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Just SpLenpm” CusTarD CAKE |
Two cups sugar, two and a half cups flour, half cup milk, butter ‘size of an egg, whites of ten eggs, two tea-spoons cream tartar, one LAYER-OAKES. 67 of soda dissolved ... From Buckeye Cookery and Practical Housekeeping, 1877, page 70. | |
| Presbyterian Cook Book (1873) | Kailkoad Cake |
; one of sweet milk; two; one teaspoonful of butter; two of baking powder, and three eggs, beaten separately. Mix, and bake immediately; use shallow pans. From Presbyterian Cook Book, 1873, page 123. | |
| The National Cookery Book (1876) | Kansas Cocoanut Pounp CAKE |
Bake the cakes in tins, the thickness of j lly cake; spread ear h one with icine, made rather softer than for loaf cake; strew them thickly with grated cocoanut, and ... From The National Cookery Book, 1876, page 271. | |
| The Kansas Home Cook-Book (1874) | Katie, or Delicate Cake |
Mrs. Whites of sixteen eggs whipped to a froth, one pound sugar, six ounces butter, twelve; or spices. From The Kansas Home Cook-Book, 1874, page 136. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Kentucky Bluegrass Cake |
well two of cupfuls of sugar; add one cupful of milk mixed smooth with two cupfuls of cornstarch. Sift one teaspoonful of baking soda and two teaspoonfula of cream of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 12. | |
| Larkin Housewives' Cook Book (1915) | Kentucky Layer Cake |
Cream one-half cup butter, add one cup sugar and two eggs; beat very Sift two cups flour with one-half teaspoon soda, add the flour and one-half cup of any home-made ... From Larkin Housewives' Cook Book, 1915, page 71. | |
| Housekeeping in Old Virginia (1879) | Kettle Cake |
Have a large, nice brass kettle ready. Set it on a few warm embers, not with any fire; put into the kettle: A light pound of flour. 1 teaspoonful of mace. Kind and juice ... From Housekeeping in Old Virginia, 1879, page 353. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Kneaded Plum Cake |
Two and a half cupfuls of sugar, half a of half a cupful of sour milk, two of a teaspoonful of saleratus, of cinnamon and of nutmeg, a cupful of chopped raisins, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 334. | |
| Housekeeping in Old Virginia (1879) | KoLLED Jelly Cake |
1 teacup of sugar. 1 teacup of flour. Beat the yolks of the eggs till light, then add the sugar; continue beating for some time, then add the whites beaten to a stiff ... From Housekeeping in Old Virginia, 1879, page 344. | |
| Presbyterian Cook Book (1873) | Kolled Sponge Cake |
; two cupsful of sugar; two of flour; essence of lemon or brandy to Bake in thin sheets; spread the jelly on while warm, and up. Use it while fresh. It makes a nice pudding with wine sauce. From Presbyterian Cook Book, 1873, page 123. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Ladies’ Cake |
One pound of sugar and six ounces of butter beaten to a cream, the whites of sixteen eggs well beaten, the rind grated and the juice of one lemon, and three quarters of a pound of flour. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 130. | |
| Rumford Complete Cook Book (1908) | Lady Baltimore Cake |
\yi cups fine granulated 1 scant cup butter. the and and creamy; add the milk alternately with the flour with the has been thoroughly, and add the stiffly-beaten whites ... From Rumford Complete Cook Book, 1908, page 164. | |
| Mrs. Owen's Illinois Cook Book (1871) | Lady Cake |
one cup sweet milk instead of half cup, and one teaspoonful soda instead of teacupt'ul. From Mrs. Owen's Illinois Cook Book, 1871, page 364. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lady Cake |
OxE pound and a quarter of butter, one pound and a quarter of sugar, one pound and a half of flour, the whites of twentv e2:o:s. half a o:ill of rosewater, one ounce of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 276. | |
| Housekeeping in Old Virginia (1879) | Lady Cake |
The "wliites of 8 eggs, beaten to a froth. 2 cups of siigar. 1 cup of butter, creamed with the sugar. 1 teaspoonful cream of tartar in the flour. ■J teaspoonful of soda ... From Housekeeping in Old Virginia, 1879, page 320. | |
| La Cuisine Creole (1885) | Lady Cake |
One pound of flour; 1 pound of sugar; % of a pound of butter; whites of 17 eggs; 2 or 3 drops of oil of bit¬ ter almonds. Cream the well-washed butter; add the sugar and ... From La Cuisine Creole, 1885, page 157. | |
| The Creole Cookery Book (1885) | Lady Cake |
A light lb. of flour, and 4 of the small measures of yeast powder, 1 lb. of white sugar, # lb. of butter, the whites of 20 eggs, 1 teaspoonful essence of lemon, 14 of ... From The Creole Cookery Book, 1885, page 163. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lady Cake |
y pound of bitter almonds i pound of powdered sugar Whites of seventeen eggs. Blanch and pound the almonds to a smooth paste, adding a few drops of rose-water to prevent ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 503. | |
| Aunt Babette's Cook Book (1889) | Lady Cake |
Wash the salt out of one-half pound of butter, and rub it to a cream with one pound of powdered sugar. Have ready one pound of flour, sifted fully five times with two ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. | |
| Cottolene, the New Shortening (c. 1890) | Lady Cake |
% of a cup of Cottolene, % Cup of milk, 3 Cups pastry flour. The whites of 6 eggs. 1 Teaspoonful baking powder. r Cup sugar. easpoonfuls rose flavoring (or 1 of almond ... From Cottolene, the New Shortening, c. 1890, page 9. | |
| Directions for Cookery, in Its Various Branches (1837) | Lady Cake.—take |
a of of shelled bitter almonds, or peach-kernels. Put them into a bowl of boiling water, (renewing the water as it cools,) and lie in it skin peels off easily; then ... From Directions for Cookery, in Its Various Branches, 1837, page 344. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lady Washington Jumbles |
Cream one pound of butter with one pound of sugar; add three beaten eggs, four tablespoonfuls of rose water and a teaspoonful of lemon extract, then a pound of sifted ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 16. | |
| Common Sense in the Household (1871) | Lady-Cake |
(iVo. 2). 4» f " sifted flour. 6 oz. butter. The whipped xohites of ten eggs. Flavor "with bitter almond, and bake in square, not very deep tins. Flavor the frosting ... From Common Sense in the Household, 1871, page 321. | |
| Gulf City Cook Book (1878) | Lady-cake.—no |
of eighteen of sugar, one pound of butter, one and one fourth pounds of flour, one table-spoonful grated sweet almouds, and three tea-spoonfuls of extract of rose. From Gulf City Cook Book, 1878, page 136. | |
| Gulf City Cook Book (1878) | Lady-cake.—no |
'Whites of six eggs four tea-cups of sifted flour, one cup of butter, one cup of sweet milk, two cups of white sugar, one tea-spoonful of soda, and two tea-spoonfuls ... From Gulf City Cook Book, 1878, page 136. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Lafayette Gingerbread |
Five eggs. Haifa pound of brown sugar. Half a pound of fresh butter. A pint of sugar-house molasses. A pound and a half of flour. Four table-spoonfuls of ginger. Two ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 81. | |
| The Creole Cookery Book (1885) | Lancers Cake |
Take 1 lb. of fresh butter, 1 lb. of powdered white sugar, and 2 lbs. of sifted flour, and rub the butter into it, crumbled fine; add a heaping tablespoonful of mixed ... From The Creole Cookery Book, 1885, page 158. | |
| Larkin Housewives' Cook Book (1915) | Larkxn Kitchen |
Cakes without Butter Sponge and Angel Food Cakes are raised by the air which is beaten into the whites of the eggs, and by slowly increasing he%t of the oven. Care must ... From Larkin Housewives' Cook Book, 1915, page 69. | |
| Common Sense in the Household (1871) | Lay in a dish and |
sponge with a cloth dipped in a mixture of wine, vinegar, sugar, and mustard—about a tablespoonful of wliite sugar, a saltspoonful of made mustard, and a glass of wine ... From Common Sense in the Household, 1871, page 149. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Layer Cake |
2 ounces of corn-starch i teaspoon fui of baking-powder Beat the butter to a cream; add the sugar gradually, beating all the while, then add the yolks of the eggs, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 506. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Layer Cake |
Bake Simple Butter Cake in four square shallow pans. Fill with lemon cream, cocoanut cream, chocolate cream, or I'elly. From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. | |
| Larkin Housewives' Cook Book (1915) | Layer Cake |
Cream one-half cup butter, add one cup sugar and mix very smooth. Sift two cups flour with two teaspoons baking powder and add to the sugar and butter alternately with ... From Larkin Housewives' Cook Book, 1915, page 71. | |
| Rumford Complete Cook Book (1908) | Layer Cake No |
X cup butter. 1 cup cold water. 1 teaspoon vanilla. the creamy; add the of the eggs beaten, then the water and flavoring and, next, the salt and baking powder sifted ... From Rumford Complete Cook Book, 1908, page 166. | |
| The White House Cook Book (1887) | Layer Jelly Cake |
ALMOST any soft cake recipe can be used for jelly cake. The following is excellent: One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, two ... From The White House Cook Book, 1887, page 335. | |
| Rumford Complete Cook Book (1908) | Layers for Mocha Cake |
X cup butter. K cup muk. Beat the butter and sugar to a cream; add the milk and vanilla, then the and, in very gently the of the eggs beaten to a stiff froth. From Rumford Complete Cook Book, 1908, page 167. | |
| Common Sense in the Household (1871) | Lee Cake. »|« |
^ 1 lb. su.Qcar. iJli' 2 lemons. Beat whites and yolks separately; add to all the yolka and the whites of seven eggs the sugar, the riud of two lemons, and juice of one. ... From Common Sense in the Household, 1871, page 318. | |
| Housekeeping in Old Virginia (1879) | Leighton Cake |
1 pint butter. 1 pint cream. 2 pints sugar. 4 pints flour. 2 teaspoonfuls essence of almonds. Tlie whites of 12 eggs. 2 teaspoonfuls yeast powder, mixed in flour. — Mrs. N, From Housekeeping in Old Virginia, 1879, page 314. | |
| The Appledore Cook Book (1872) | Lemon Cake |
One teacup of butter, three of sugar, four, and a half of flour, one of sweet milk, five eggs, the. yolks and whites beaten separately, one teaspoonful of cream of ... From The Appledore Cook Book, 1872, page 180. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Cake |
* One pound flour, one of sugar, three-fourths pound butter, seven - eggs, juice of one and rind of two lemons. The sugar, butter, and yolks of eggs must be beaten a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 59. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Cake |
One and one-half cups sugar, one of butter, two and one-half of flour, five eggs beaten separately, four tea-spoons sweet milk, teaspoon cream tartar, half tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 72. | |
| Housekeeping in Old Virginia (1879) | Lemon Cake |
3 cupfuls white sugar. Cream butter and sugar together. LEMON CAKE — " GEN. ROBERT LEE CAKE. 321 1 cup milk. The juice and grated rind of one lemon. 5 small teacupfuls ... From Housekeeping in Old Virginia, 1879, page 328. | |
| Housekeeping in Old Virginia (1879) | Lemon Cake |
One cupful of butter, three cupfuls of white sugar, rubbed to a cream. Stir in the yolks of five eggs well beaten, and one teaspoonful of soda dissolved in a cupful of ... From Housekeeping in Old Virginia, 1879, page 329. | |
| The Dixie Cook-Book (1883) | Lemon Cake |
One pound flour, one of sugar, three-fourths pound butter, seven eggs, juice of one and rind of two lemons. The sugar, butter and yolks of eggs must be beaten a long ... From The Dixie Cook-Book, 1883, page 78. | |
| The Dixie Cook-Book (1883) | Lemon Cake |
One and one-half cups sugar, one of butter, two and one-half of flour, five eggs beaten’ separately, four tea-spoons sweet milk, teaspoon cream tartar, half tea-spoon ... From The Dixie Cook-Book, 1883, page 91. | |
| The White House Cook Book (1887) | Lemon Cake |
THREE teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk, four full cups of sifted flour and lastly the ... From The White House Cook Book, 1887, page 323. | |
| Aunt Babette's Cook Book (1889) | Lemon Cake |
Rub ±0 a cream one cup of butter with three cups of pulverized sugar and add gradually the yelks of five eggs, one at a time, and one cup of sweet milk. Sift four cups ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. | |
| Rumford Complete Cook Book (1908) | Lemon Cake |
2 scant cups sugar. 2 rounding teaspoons Rum* ford Baking Povrder. Grated rind of Beat the butter with half the sugar; add gradually the remainder of the sugar together ... From Rumford Complete Cook Book, 1908, page 154. | |
| The Picayune Creole Cook Book (1901) | Lemon Essence or Orange Flower |
Water. Beat very light, till almost stiff enough to stand alone. Put in another bowl a little lemon juice, and begin to lay on the icing in a thin coat with a knife, ... From The Picayune Creole Cook Book, 1901, page 321. | |
| Rumford Complete Cook Book (1908) | Lemon Frosting |
About 2)4 cups powdered Strain the juice of the lemons into a bowl and add the sugar, finely sifted, until thick enough to spread. The exact quantity of sugar will ... From Rumford Complete Cook Book, 1908, page 176. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lemon Gingerbread |
Squeeze out the juice of two or three lemons into half a pint of brandy; grate the peel, and mix with one pound of flour in a good-sized bowl; dethe in centre and pour ... From Mrs. Porter's New Southern Cookery Book, 1871, page 211. | |
| Housekeeping in Old Virginia (1879) | Lemon Jelly Cake |
Bake sponge-cake batter (by recipe given) in jellycake pans. Beat with three eggs, two cupfuls sugar, butter size of an Qg^^ melted, and juice and grated rind of two ... From Housekeeping in Old Virginia, 1879, page 343. | |
| Housekeeping in Old Virginia (1879) | Lemon Jelly Cake |
Bake as for the orange cake. For the jelly: take the juice and rind of three lemons, one pound sugar, one-quarter pound butter, six eggs; beat together; scald as you do ... From Housekeeping in Old Virginia, 1879, page 344. | |
| The Creole Cookery Book (1885) | Lemon Jelly Cake |
Lemon jelly cake is made by using this same cake, and a jelly made by the following receipt: the juice and rind of 8 lemons, # lb. of butter, 1 lb. of white sugar, yolks ... From The Creole Cookery Book, 1885, page 148. | |
| Aunt Babette's Cook Book (1889) | Lemon Jelly Foe Layer Cake |
Take one pound of sugar, yelks of eight eggs with two whole ones, the juice of five large lemons and the grated peel of two and one-quarter pound of butter. Put the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 351. | |
| Gulf City Cook Book (1878) | Lemon Jelly-cake |
Six eggs, two cups of sugar beaten well together, three cups of sifted flour, a small pinch of salt, eight table-spoonfuls of cold water and three tea-spoonfuls of ... From Gulf City Cook Book, 1878, page 138. | |
| Common Sense in the Household (1871) | Lemon Jumbles |
1 egg. 1 teacupful sugar. \ " 3 teaspoonfuls milk. " -|- " 2 small lemons, juice of two and grated rind of one. Mix rather stiff. Roll and cut out vsdth a cake-cutter. From Common Sense in the Household, 1871, page 338. | |
| Housekeeping in Old Virginia (1879) | Lemon Jumbles |
1 egg. 1 teacupful sugar. ^ teacupful of butter. 3 teaspoonfuls milk. 1 teas]30onful cream of tartar. 2 small lemons; juice of two and grated rind of one. Mix rather ... From Housekeeping in Old Virginia, 1879, page 369. | |
| Housekeeping in Old Virginia (1879) | Lemon Jumbles Delicious Small Cakes. Ool |
milk; then four tablespoonfuls butter creamed; next the white of the eggs, lastly, four cupfuis of flour with one teaspoonful soda, two teaspoonfuls cream of tartar, ... From Housekeeping in Old Virginia, 1879, page 369. | |
| The Dixie Cook-Book (1883) | Lemon Poppinc |
Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and juice of two lemons; soften in warm water six crackers or some slices of ... From The Dixie Cook-Book, 1883, page 237. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemon Puppine |
Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and juice of two lemons; soften in warm. water six crackers or some slices of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 206. | |
| The White House Cook Book (1887) | Lemon Short-cake |
MAKE a rich biscuit dough, same as above recipe. While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, ... From The White House Cook Book, 1887, page 296. | |
| The Cook's Own Book (1832) | Lemon Sponge |
Boil halfan ounce of isinglass in a pint of water till dissolved; the day add the juice of two lemons, and the grated peel of one; rub through a hair sieve, into the ... From The Cook's Own Book, 1832, page 156. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lemon Sponge |
The juice of four lemons, four cupful of sugar, half a package of gelatine, one generous pint Soak the gelatine two in half a cupful of the Squeeze the lemons, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 289. | |
| The White House Cook Book (1887) | Lemon Sponge |
LEMON sponge is made from the juice of four lemons, four eggs, a cupful of sugar, half a package of gelatine and one pint of water. Strain lemon juice on the sugar; beat ... From The White House Cook Book, 1887, page 391. | |
| The Good Housekeeper (1841) | Lemon Sponge Cake |
Take one pound of dried flour, three quarters of a pound. of finely-pounded loaf sugar, seven eggs, the yolks and whites beaten separately, the grated peel and juice of ... From The Good Housekeeper, 1841, page 99. | |
| The White House Cook Book (1887) | Lemon Sponge Cake |
INTO one level cup of flour put a level teaspoonful of baking powder and sift it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of four eggs. ... From The White House Cook Book, 1887, page 321. | |
| Dainty Desserts for Dainty People (c. 1910s) | Lemon Sponge or Snow Pudding |
i cup lemon juice. Whites of two eggs. Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of one lemon, strain, ... From Dainty Desserts for Dainty People, c. 1910s, page 17. | |
| Presbyterian Cook Book (1873) | Lemox Cake |
One cupful of butter; four of flour; three of sugar sweet milk; one tablesj^oonful of baking powder; juice and rind of one lemon. Bake in flat tins. From Presbyterian Cook Book, 1873, page 122. | |
| The Southern Cookbook (1912) | Less Expensive Cake |
Rub two of dry fine flour, one of butter, washed in plain and rose-water, mix it with three spoonfuls of yeast in a little warm milk and water. Set it to rise an hour ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 73. | |
| Mary Elizabeth's War Time Recipes (1918) | Liberty Cake |
¥ cup butter 84 cup seeded raisins 1 cup crushed maple sugar Y, cup molasses 84 cup boiling water ‘1 teaspoon cinnamon Dash of nutmeg 2 cups barley flour 1 level ... From Mary Elizabeth's War Time Recipes, 1918, page 134. | |
| The Boston Cooking-School Cook Book (1896) | Light Fruit Cake |
To Fig iSclair mixture add one-half cup raisins seeded and cut in pieces, two ounces citron thinly sliced and cut in strips, and one-third cup walnut meat cut in pieces. ... From The Boston Cooking-School Cook Book, 1896, page 597. | |
| The Boston Cooking-School Cook Book (1896) | Lily Cake |
% cup milk yi teaspoon lemon extract W <^^P^ f^ya % teaspoon vanilla Follow recipe for mixing butter cakes. From The Boston Cooking-School Cook Book, 1896, page 595. | |
| Rumford Complete Cook Book (1908) | Lily Cake |
y$ teaspoon lemon extract. yz teaspoon vanilla extract. the gradually and add the sugar; next, the milk and flavorings, then the flour the baking powder and Add the ... From Rumford Complete Cook Book, 1908, page 164. | |
| Common Sense in the Household (1871) | Lincoln Cake |
1 " 6 egg3. 2 cups sour cream or milk. 1 grated nutmeg. 1 teaspoouful powdered cinnamon. 1 tablespoouful rose-water. 1 teaspoouful soda dissolved in hot water, and ... From Common Sense in the Household, 1871, page 328. | |
| The Cook's Own Book (1832) | Line the |
wafer-paper, and sponge blan lied alor some made cream; put over that, and garnish the fn>th leaves, colored comfits, or thrown lightly over the top. the finest and ... From The Cook's Own Book, 1832, page 316. | |
| Mrs. Owen's Illinois Cook Book (1871) | Little Plum Cake, to Keep Long |
Dry one pound of flour, and mix with six ounces of finely powdered sugar; beat six ounces of butter to a and add to well-beaten; half a pound of currants washed and ... From Mrs. Owen's Illinois Cook Book, 1871, page 218. | |
| The American Frugal Housewife (1829) | Loaf Cake |
Very good loaf cake is made with two pounds of flour, half a '^ound of sugar, quarter of a pound of butter, two eggs, a gui of sweet emptings, half an ou.nce of ... From The American Frugal Housewife, 1829, page 80. | |
| The Appledore Cook Book (1872) | Loaf Cake |
Two cups of butter, five of sugar, two of sour milk, eight of flour, one teaspoon of saleratus, six Flavor to taste. This will make four large loaves. From The Appledore Cook Book, 1872, page 182. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Loaf Cake |
Two quarts of sugar, seven cupfuls of butter, six quarts of sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 327. | |
| La Cuisine Creole (1885) | Loaf Cake. Plain |
Three cups of sweet milk, two of sugar, and one of yeast; stir in flour to make it quite thick, and let it rise over night. In the morning add two eggs well beaten, ... From La Cuisine Creole, 1885, page 161. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Loaf Dutch Cake |
One of one egg, sugar and salt to taste, half a teaspoonful of soda, of and, if desired, a butter and nutmeg; work very smooth, let it rise about half an hour, and bake as bread. From Mrs. Porter's New Southern Cookery Book, 1871, page 267. | |
| Common Sense in the Household (1871) | Loaf Gingerbkead |
2 cups molasses. 1 tablespoonful ginger. 2 eggs, very well beaten. 1 teaspoouful saleratus. 1 cup milk, sweet or sour. If sour, heap youy spoon with saleratus. Flour to ... From Common Sense in the Household, 1871, page 345. | |
| Gulf City Cook Book (1878) | Loaf-cake |
Ten eggs, with three whites left out, one pound of sugar, one pound of butter, one pound of flour, one pound of citron, two pounds of currants, two table-spoonfuls ... From Gulf City Cook Book, 1878, page 130. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Logsdon Cake |
a quantity of light dough the size of a small bowl; add two eggs, one cupful of sugar, half a pint of milk, butter and lard the size of a walnut, one teaspoonful of soda ... From Mrs. Porter's New Southern Cookery Book, 1871, page 263. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Longmeadow Loaf Cake |
Cream five cups sugar, one and one-half cups butter, one cup lard. Mix thorough¬ ly, divide and to the smaller part of this mixture add four cups of warm milk, one cup ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 68. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Lord Baltimore Cake |
if£ cups flour 2 teaspoons vanilla butter and add sugar gradually while beating constantly; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 53. | |
| The Picayune Creole Cook Book (1901) | Louisiana _ Pecans |
3 Tablespoonfuls of Sugar. 1 Teaspoonful of Lemon Extract. Make a good Layer Cake or Cup (See Cake, (See recipe). Beat the whites of three eggs to a stiff froth. Add ... From The Picayune Creole Cook Book, 1901, page 310. | |
| La Cuisine Creole (1885) | Louisiana Hard-times Cake |
Cream half a pound of butter, with one pound of sifted sugar. Add to this the beaten yolks of six eggs. Beat this again, and set it by until you beat the whites of the ... From La Cuisine Creole, 1885, page 163. | |
| Aunt Babette's Cook Book (1889) | Love Cake |
Beat on a platter the whites of ten eggs to a stiff froth. Stir into them one and one-half goblet of sifted pulverized sugar and add gradually one goblet of flour, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 346. | |
| The Woman Suffrage Cook Book (1886) | Lowell Fruit Ct |
Five coflee cups of flour, five eggs, two cups of molasses, one cup brown sugar, one cup butter, one teaspoonful soda, one pound of raisins, a half pound of currants, ... From The Woman Suffrage Cook Book, 1886, page 102. | |
| Larkin Housewives' Cook Book (1915) | Madeira Cake |
Cream one cup butter, add two and one-half cups sugar, yolks of three eggs; beat quite light. Sift four cups flour with one-' half teaspoon soda, add the grated rinds of two lemons. From Larkin Housewives' Cook Book, 1915, page 79. | |
| Buckeye Cookery and Practical Housekeeping (1877) | MagsBLE Cake |
White Part.—One and a half cups white sugar, half cup butter, half cup milk, two and a half cups flour, two tea-spoons bakingpowder, whites of four eggs beaten to a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 61. | |
| La Cuisine Creole (1885) | Maize N a Cake |
Half a pound of butter rubbed to a cream with one pound of powdered sugar, six eggs beaten lightly and one pound of corn starch. Flavor and bake in small patty pans. From La Cuisine Creole, 1885, page 154. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Make a |
lemon sponge, with which fill the cavity. When hard, serve with a custard flavored with lemon. Bird’s Nest Pudding. Half a package of Cox’s sparkling gelatine, six ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 279. | |
| Common Sense in the Household (1871) | Make a sponge with the |
milk, yeast, and enoxigh for a thin batter, and let it rise over night. In the morning add the butter, eggs, and sugar, previously beaten up together, the flour enough ... From Common Sense in the Household, 1871, page 288. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make Layer Cake |
(see recipe). the of two eggs until frothy, then add gradually four tablespoon fuls of powdered sugar, and beat until stiff. Spread a layer of this over the top of one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 507. | |
| Foods That Will Win the War and How to Cook Them (1918) | Maple Cake |
14 teaspoons mapline egg teaspoon baking powder 4 cup coarsely cut nuts Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients and add alternately with milk. ... From Foods That Will Win the War and How to Cook Them, 1918, page 75. | |
| Larkin Housewives' Cook Book (1915) | Maple Cream Sponge |
Soak one-fourth box of Larkin Gelatine in cold water until soft. Dissolve in one cup hot milk, add one-third cup sugar and onehalf teaspoon vanilla. When gelatine is ... From Larkin Housewives' Cook Book, 1915, page 96. | |
| Fifty-Two Sunday Dinners (1913) | Maple Frosting |
1 cup maple sugar. White 1 egg. ¥ cup boiling water. Y% teaspoon cream of tartar. Process: Boil sugar, water and cream of tartar together until it spins a thread from ... From Fifty-Two Sunday Dinners, 1913, page 107. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Layer Cake |
34 cup shaved or grated maple sugar 36 cup potato flour (scant half cup) YQ teaspoon baking powder 1 level teaspoon salt Cream the yolks of eggs and sugar together very, ... From Mary Elizabeth's War Time Recipes, 1918, page 128. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Sponge |
2 cups maple sugar 1 cup chopped nut meats 2 egg whites 1 envelope Knox’s gelatin Soak one envelope of Knox’s sparkling gelatin in one and one-half cups of cold water ... From Mary Elizabeth's War Time Recipes, 1918, page 181. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Maple Sponge |
2 c maple sugar 3^ c hot water 1 envelope Knox gelatine 1 3^c cold water 2 stiff egg whites 1 c chopped nut meats Boil maple sugar and hot water 10 ms, add gelatine" ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 59. | |
| Dainty Desserts for Dainty People (c. 1910s) | Maple Sponge |
§ cup hot water. Whites of 2 eggs. 2 cups brown or maple sugar. 1 cup chopped nut meats. Put sugar and hot water in saucepan, bring to boiling point and let boil ten ... From Dainty Desserts for Dainty People, c. 1910s, page 17. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Sponge Cake |
84 cup shaved or grated maple sugar 8% cup potato flour (scant half cup) Y4 teaspoon baking powder 1 level teaspoon salt Cream the yolks of the eggs and the sugar ... From Mary Elizabeth's War Time Recipes, 1918, page 141. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Maple Sugar Filling for Cake |
Break into small pieces sufficient maple sugar to make one cup. Put it into a saucepan with one cup of sweet cream and one cup of coffee sugar. Heat slowly, stirring ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 72. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Maple Sugar Frosting |
Add one cup of sweet cream to two cups of rolled maple sugar; boil slowly until it will thread from a spoon, about three-quarters of an hour. Then let it get about half ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 74. | |
| Aunt Babette's Cook Book (1889) | Maple Sugar Icing |
Boil two cupfuls of maple sugar, with half a cupful of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 393. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Marble Cake |
One pound each of sugar, flour and butter, the of sixteen of of bleached and split almonds, half of a citron sliced and sufficient cochineal (which should be procured at ... From Mrs. Porter's New Southern Cookery Book, 1871, page 229. | |
| Housekeeping in Old Virginia (1879) | Marble Cake |
Weigh and make a pound cake; add a spoonful of yeast, take one-third part of the batter and add to it two teaspoonfuls of cinnamon, two teaspoonfuls of mace, one ... From Housekeeping in Old Virginia, 1879, page 345. | |
| The Woman Suffrage Cook Book (1886) | Marble Cake |
For the dark.—Yolks of seven eggs, one cup molasses, one teaspoonful cloves,’ five cups flour, one teaspoonful allspice, two cups brown sugar, one teaspoonful soda, one ... From The Woman Suffrage Cook Book, 1886, page 106. | |
| The Woman Suffrage Cook Book (1886) | Marble Cake |
Light part.—Whites of three eggs, one-half cup of butter, one cup of sugar, one-third cup of sweet milk, two cups of flour, one-third teaspoonful of soda, two-thirds ... From The Woman Suffrage Cook Book, 1886, page 106. | |
| The White House Cook Book (1887) | Marble Cake |
White Part.— Whites of four eggs, one cup of white sugar, half a cup ofbutter, half a cup of sweet milk, two.teaspoonfuls of baking powder, one teaspoonf ul of vanilla ... From The White House Cook Book, 1887, page 325. | |
| Aunt Babette's Cook Book (1889) | Marble Cake |
Take one cup of butter, two cups of pulverized sugar, three cups of flour, four eggs, one cup of sweet milk and two teaspoonfuls of baking powder. When the cake is ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 332. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Marble Cake |
J teaspoon cinnamon J teaspoon nutmeg If cups of flour 1 tablespoon molasses; add sugar, yolks beaten until thick, flour in which baking powder has been sifted, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 287. | |
| Fifty-Two Sunday Dinners (1913) | Marble Cake |
¥ cup Cottolene. Y4 teaspoon nutmeg. 1 cup sugar. 4 teaspoon salt. 2 eggs. 134 cups flour. Y cup milk. 8 teaspoons baking powder. Y% teaspoon cinnamon. 1 tablespoon ... From Fifty-Two Sunday Dinners, 1913, page 68. | |
| La Cuisine Creole (1885) | Marble Cake-white Part |
Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, one teaspoon¬ ful of cream tartar, half a teaspoonful of soda. From La Cuisine Creole, 1885, page 160. | |
| La Cuisine Creole (1885) | Marble Cake—black Part |
Yolks of four eggs, one cup of brown sugar, half a cup of molasses, half a cup butter, half a cup of sour milk, one teaspoonful of soda, and plenty of all kinds of ... From La Cuisine Creole, 1885, page 160. | |
| Housekeeping in Old Virginia (1879) | Marble or Bismarck Cake |
3 cupfuls white sugar. 1 cupful sour cream, or buttermilk. 1 small spoonful soda. This is for the white batter. From Housekeeping in Old Virginia, 1879, page 347. | |
| Housekeeping in Old Virginia (1879) | Marble or Spiced Cake |
Make up a pound cake and add two teaspoonfuls of yeastpowder. Take one-third part of the batter and add to it two teaspoonfuls of cinnamon and mace each, one teaspoonful ... From Housekeeping in Old Virginia, 1879, page 345. | |
| Gulf City Cook Book (1878) | Marble-cake.—no |
Dark.—Yelks of seven eggs, two cups of brown sugar, one cup of butter, one cup of molasses, five cups of flour unsifted one cup of milk, one tea-spoonful of soda, ... From Gulf City Cook Book, 1878, page 142. | |
| Gulf City Cook Book (1878) | Marble-cake.—no |
The White.—Two cups of white sugar, one cup of butter, one of sweet milk, four of flour, whites of eight eggs beaten, one tea spoonful cream of tartar, and one half ... From Gulf City Cook Book, 1878, page 142. | |
| The Creole Cookery Book (1885) | Marbled Cake |
Take 3 or 4 cochineals, and soak in a wineglass of water, adding a small pinch of soda; pour the cake into tho pan for baking, and at the same time pour with it this ... From The Creole Cookery Book, 1885, page 136. | |
| The Appledore Cook Book (1872) | Mard Sugar Gingerbread |
One cup ©f butter, two of sugar, one of sour milk, two eggs, one tablespoonful of ginger, one teaspoonful of saleratus, and -flour enough to roll. Beat the sugar and ... From The Appledore Cook Book, 1872, page 98. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Marne Sponee-Cake |
Ten eggs, their weight in sugar and half their weight in flour; beat the yolks with the sugar and flavor with lemon; beat the whites to a stiff froth and add them to the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 64. | |
| The Dixie Cook-Book (1883) | MarsE Cake |
White Part.—Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste. Dark ... From The Dixie Cook-Book, 1883, page 79. | |
| The Boston Cooking-School Cook Book (1896) | Marshmallow Cake |
1}^ cups sugar ^ teaspoon cream of tartar % cup milk Whites 5 eggs 2 cups flour ■ ^ 1 teaspoon vanilla Follow recipe for mixing butter cakes. Bake in shallow pans, and ... From The Boston Cooking-School Cook Book, 1896, page 596. | |
| Rumford Complete Cook Book (1908) | MarshmaUow Cake |
2y cups flour. the to a cream; add the of the milk, and then the twice. Next, put vanilla and beat the cake well; then fold in gently the whites of the eggs whipped to a ... From Rumford Complete Cook Book, 1908, page 165. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Marszre Cake |
White Part.—Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste. Dark ... From Buckeye Cookery and Practical Housekeeping, 1877, page 60. | |
| Common Sense in the Household (1871) | Martha's Cake {For Jelly). ^ |
Butter, the size of «,n egg. • 1 cup flour. 1 teaspoonful cream-tartar, sifted in the flour. \ teaspoonful soda, dissolved in a tablespoonfvil milk. in jelly-cake tins, ... From Common Sense in the Household, 1871, page 314. | |
| Presbyterian Cook Book (1873) | Mary Gebhart |
one pint of sugar; eggs, beaten separately, and one tablespoonful of water: mix. and bake in jelly cake pans. From Presbyterian Cook Book, 1873, page 124. | |
| Aunt Babette's Cook Book (1889) | Matzo-mehl Cake |
To the yelks of nine eggs, add two scant cups of pulverized sugar, stir until the consistency of batter, add the grated rind of a lemon, two teaspoonfuls of ground ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 546. | |
| Gulf City Cook Book (1878) | Measure-cake |
Three cups of sugar, six cups of flour, one and a half cuds of butter, six eggs, three tea-spoonfuls cream of tartar, one and a half tea-spoonfuls of soda, and one and a half cups of From Gulf City Cook Book, 1878, page 145. | |
| Larkin Housewives' Cook Book (1915) | Melba Cake Filling |
Boil together for five minutes, one cup milk, one and one-half pounds Larkin Brown Sugar and one jar Larkin Peanut Butter. Then add one-fourth cup each of walnuts, ... From Larkin Housewives' Cook Book, 1915, page 82. | |
| Rumford Complete Cook Book (1908) | Melt the |
in a cup over boiling water and beat into the cake with the flavoring. Then fold in the whites of the eggs beaten to a stiff froth. Bake in a greased pan in a moderate ... From Rumford Complete Cook Book, 1908, page 157. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Meringue Cake |
Make a light sponge cake (of twelve eggs, one pound of sugar, one lemon and three-quarters of a pound of flour), and divide the batter into three parts, and bake in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 241. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Merropouitan CAKE |
Two cups sugar, one of butter, one of milk, nearly four cups flour, whites of eight eggs, three tea-spoons baking-powder, flavor with lemon. Bake a little more than ... From Buckeye Cookery and Practical Housekeeping, 1877, page 73. | |
| The Dixie Cook-Book (1883) | Merropourran Cake |
Two cups sugar, one of butter, one of milk, nearly four cups flour, whites of eight eggs, three tea-spoons baking-powder, flavor with lemon. Take a little more than ... From The Dixie Cook-Book, 1883, page 92. | |
| The New England Cook Book (1905) | Metcalf's Water White |
Vanilia; whip up once, and put into a w^et mold. Berry Sponge.— Mash one quart of berries; add cup of sugar; rub through hair sieve; half cup of in cup of water; add ... From The New England Cook Book, 1905, page 216. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method.— Add |
the sugar and extract to the cream and beat until solid; let chill, then spread quite thick upon lady-fingers or sponge drops. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 197. | |
| The Appledore Cook Book (1872) | Mich Molasses Gingerbread |
Two cups of molasses, two of milk, on'e of melted butter, two and a half teaspoonfuls of saleratus, three eggs, one tablespoonful of ginger, and one nutmeg, one cup of ... From The Appledore Cook Book, 1872, page 97. | |
| The Appledore Cook Book (1872) | Micher Cwp Cake |
One cup of butter, two of sugar, one of milk, four of flour, one teaspoonful of cream of tartar, half of saleratus, four *ggs, and a' nutmeg. Put together as directed ... From The Appledore Cook Book, 1872, page 94. | |
| Rumford Complete Cook Book (1908) | Milk Frosting |
\}i cups sugar. yi cup milk. 1 teaspoon butter. y2 teaspoon vanilla. Melt the butter in a saucepan, then add sugar and Boil gently, without stirring, for thirteen ... From Rumford Complete Cook Book, 1908, page 178. | |
| Larkin Housewives' Cook Book (1915) | Milkless, Eggless, Butterless Cake |
minutes, one cup brown sugar, one cup water, one-third cup lard or cooking oil, one cup Larkin Seeded Raisins, one-half teaspoon nutmeg and one teaspoon cinnamon. When ... From Larkin Housewives' Cook Book, 1915, page 75. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Minneapolis, Minn |
Movwenana Cake, One and a half cups granulated sugar, half cup butter stirred to a cream, whites of six eggs, or three whole eggs, two tea-spoons cream tartar stirred in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 73. | |
| Larkin Housewives' Cook Book (1915) | Minnehaha Filling |
Chop one cup raisins, one cup English walnuts; add one cup grated cocoanut; mix together; boil one cup granulated sugar and six tablespoons water until it threads; pour ... From Larkin Housewives' Cook Book, 1915, page 80. | |
| Presbyterian Cook Book (1873) | Miss Carrie Brown |
Bake a sponge cake in jelly-cake pans; spread with strawberry jam or other fruit; make the layers of the fruit as thick as the layers of cake the top and sides the ... From Presbyterian Cook Book, 1873, page 80. | |
| The Woman Suffrage Cook Book (1886) | Miss E. B. Plympton |
/ hite Cake. ' - One cupful of butter, one and two-thirds cupfuls of sugar, whites of six eggs, two teaspoonfuls cream of tartar, one tea spoonful soda, one cupful of ... From The Woman Suffrage Cook Book, 1886, page 115. | |
| Presbyterian Cook Book (1873) | Miss Louie Myers |
One half cupful of milk fourths; two cupsful of sugar; three of flour;; teaspoonsful of baking powder. Bake in jelly cake pans. cold, spread with one pint of cream, ... From Presbyterian Cook Book, 1873, page 123. | |
| Presbyterian Cook Book (1873) | Miss Maggie Connelly |
One cupful of butter; three of sugar, and four of flour; of one cupful and three tablespoonsful of milk; one two and one of cream tartar; one and one quarter of grated ... From Presbyterian Cook Book, 1873, page 115. | |
| Mrs. Owen's Illinois Cook Book (1871) | Miss Snape |
One quart potato sponge, One pint new milk, Half cup white sugar, Flour enough to make a dough, (not so stiff as common dough;) cut out after they are let them rise in ... From Mrs. Owen's Illinois Cook Book, 1871, page 139. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mix and |
sift flour and baking powder, and add alternately with to into buttered and layer cake tins and bake in a moderate oven. Put together and frost with -£J^ From Catering for Special Occasions, with Menus and Recipes, 1911, page 83. | |
| The Corn Cook Book (1918) | Mix the |
six ingredients in the order given, beat thoroughly, add apples, mix well. Pour into a well but^ tered shallow cake pan and bake thirty minutes in hot oyen. From The Corn Cook Book, 1918, page 24. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mixing Sponge Cake |
Beat yolks of eggs until lemon-colored and thick; add sugar and continue beating; add flour; when well blended, cut and fold in the stiffly beaten whites of eggs. into ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 279. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mks. Wm |
8. HURST. ) Whites of ten eggs, Two coffeecupsful white sugar, Four coffeecupsful flour, Cup Five eggs, | Three teacupsful sugar/ Five teacupsful flour, One small ... From Mrs. Owen's Illinois Cook Book, 1871, page 209. | |
| The Boston Cooking-School Cook Book (1896) | Mocha Cake |
• To one-half recipe for Sunshine Cake add one-half cup English walnut meats broken in pieces. Bake in a mediumsized angel-cake pan; cool, split, and fill with whipped ... From The Boston Cooking-School Cook Book, 1896, page 583. | |
| Dainty Desserts for Dainty People (c. 1910s) | Mocha Sponge |
2 cups strong boiled coffee. Soak gelatine in cold water five minutes and add to hot coffee; then add sugar. Strain into pan, set in larger pan of ice water, cool ... From Dainty Desserts for Dainty People, c. 1910s, page 17. | |
| American Cookery (1796) | Molaffes Gingerbread |
One table fpoon of cinnamon, fome coriander or allfpice, put to four tea fpoons pearl afh, diffolved in half pint water, four pound flour, one quart molaffes, four ... From American Cookery, 1796, page 40. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Molasses Cake |
Half a pint of molasses and a tea-cupful of butter mixed together, one cupful of milk, one tea-spoonful of saleratus, fourteen table-spoonsful of flour, two ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 137. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Molasses Cake |
No. 1 cup of New Orleans molasses 2 tablespoon fuls of butter, melted i cup of boiling water i teaspoonful of soda or saleratus i tablespoonful of ginger Dissolve the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 498. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Molasses Cake |
No. y& cup of New Orleans molasses ^ cup of brown sugar y^, cup of sour cream Butter the size of an egg (2 i teaspoonful of soda or ounces) saleratus Dissolve the soda ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 499. | |
| The Boston Cooking-School Cook Book (1896) | Molasses Found Cake |
^ cup butter % teaspoon soda ^ cup sugar 1 teaspoon cinnamon 2 eggs % teaspoon allspice % cup milk J^ teaspoon clove % cup molasses ^ teaspoon mace 2}'^ cups flour % cup ... From The Boston Cooking-School Cook Book, 1896, page 601. | |
| The White House Cook Book (1887) | Molasses Fruit Cake |
ONE teacupf ul of butter, one tea cupful of brown sugar*, worked well together; next, two teacupf uls of cooking molasses, one cupful of milk with a teaspoonful of soda ... From The White House Cook Book, 1887, page 319. | |
| The Woman Suffrage Cook Book (1886) | Molasses Gingerbread |
One cup molasses, one teaspoonful soda in the molasses, one tablespoonful melted butter one-half cup cold water, small teaspoonful ginger, flour for soft batter.; From The Woman Suffrage Cook Book, 1886, page 103. | |
| Larkin Housewives' Cook Book (1915) | Molasses Layer Cake |
cup one and Molasses, one egg, one-half cup thick cream (sweet or sour), three cups flour sifted three times with one teaspoon each of Larkin Soda and Baking Powder, and ... From Larkin Housewives' Cook Book, 1915, page 73. | |
| Gulf City Cook Book (1878) | Molasses Spice-cake |
• One dozen eggs, one pound of butter, one pound of sugar, a pint of molasses, two pounds of flour, a wine-glassful of spices, and a tea-spoonful of soda. Mix like pound-cake. From Gulf City Cook Book, 1878, page 143. | |
| The Boston Cooking-School Cook Book (1896) | Moonshine Cake |
Whites 10 eggs Yolks 7 eggs ^ teaspoon salt 1% cups sugar % teaspoon cream of tartar 1 teaspoon almond extract 1 cup pastry flour Add salt to whites of eggs and beat ... From The Boston Cooking-School Cook Book, 1896, page 583. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Moravian Sugar Cake |
Y?. pound of brown sugar 3 pints of flour 2 tablespoon fuls ofpowdered ^ cup of yeast or half of cinnamon a compressed cake Cut four ounces of the small pieces, add it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 489. | |
| Directions for Cookery, in Its Various Branches (1837) | Moravian Sugar Cake.—cut Up |
a quarter of a pound of butter into a pint of rich milk, and warm it butter becomes soft; then stir it about in the milk so as to mix them well. Sift three quarters of a ... From Directions for Cookery, in Its Various Branches, 1837, page 351. | |
| The Kansas Home Cook-Book (1874) | Mother's Cake |
E. H. T. Two and a cup butter, four eggs, one cup milk, five cups flour, two teaspoons baking powder, one teaspoon each of lemon and vanilla, one cup of raisins, one ... From The Kansas Home Cook-Book, 1874, page 148. | |
| Larkin Housewives' Cook Book (1915) | Mother's Fruit Cake |
Stir one and one-half cups butter or three-fourths of a pound, three cups brown light and creamy. Add one-half a nutmeg grated, one teaspoon each cinnamon, cloves and ... From Larkin Housewives' Cook Book, 1915, page 71. | |
| The Picayune Creole Cook Book (1901) | Motley Cake |
Géteau Mélé. 1 Teaspoonful of Peach Extract. 1 Teaspoonful of Fruit Coloring. cream and then add the well-beaten yolks of the eggs. Beat until very light. Then add ... From The Picayune Creole Cook Book, 1901, page 303. | |
| Mary Elizabeth's War Time Recipes (1918) | Mount Blanc X |
(A dessert made from chestnuts—big Italian chestnuts—or marrons, as they are called in France. I loved this dessert in France, and so I brought it home with me. And now, ... From Mary Elizabeth's War Time Recipes, 1918, page 173. | |
| Housekeeping in Old Virginia (1879) | Mountain Ash Cake |
The whites of 8 eggs. ■J cup of sweet milk. bride's cake. 809 •Jteaspoonful of soda. Mix all the ingredients well, and flavor with lemon. Bake in shallow pans; ice each ... From Housekeeping in Old Virginia, 1879, page 316. | |
| Housekeeping in Old Virginia (1879) | Mountain Cahe |
The whites of 8 eggs. •J cup sweet milk. 1 teaspoonful of cream of tartar. Mix all the ingredients well, and flavor with lemon. Bake in very shallow pans. Ice each cake ... From Housekeeping in Old Virginia, 1879, page 315. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Mountain Cake |
One cup sugar, 2 eggs, 4 a cup of butter, 4 a cup of milk or water, 2 of Teaspoonful cream tartar, teaspoon of soda, nutmeg. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. | |
| Housekeeping in Old Virginia (1879) | Mountain Cocoanut Cake |
Cream together one pound sugar, half a pound butter. Beat eight eggs lightly without separating. Stir them gradually into the butter and sugar. Sift in one pound of ... From Housekeeping in Old Virginia, 1879, page 330. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mountain Gingerbread |
Six cups of flour, two cups of butter, two cups of sugar, two cups of molasses, four eggs, one teacup of ginger, one teaspoonful of soda, two teaof tartaric acid. is a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 212. | |
| Gulf City Cook Book (1878) | Mountain-cake |
Six eggs, one pound and a half ounce of flour, half pound of butter, two tea-spoonfuls cream of tartar sifted in the flour, one tea-cupful of sweet milk, one ... From Gulf City Cook Book, 1878, page 138. | |
| The Dixie Cook-Book (1883) | Mriywenana CAKE |
One and a half cups granulated sugar, half cup butter stirred to 4 cream, whites of six eggs, or three whole eggs, two tea-spoons (ream tartar stirred in two heaping ... From The Dixie Cook-Book, 1883, page 91. | |
| The Woman Suffrage Cook Book (1886) | Mrs* H. R. Shattuck |
Sc jses Gingerbread. One cupful of sugar, one-half cupful of butter, one cup ful of milk, one egg, one cupful of molasses, one teaspoonful of soda in the milk, three ... From The Woman Suffrage Cook Book, 1886, page 93. | |
| The Dixie Cook-Book (1883) | Mrs, Jennison’s Sponce Cake |
One lemon, three gills flour, one pint sugar, eight eggs; beat the yolks of the eggs thoroughly, add the sugar little by little, and the grated rind of the lemon; beat ... From The Dixie Cook-Book, 1883, page 82. | |
| Housekeeping in Old Virginia (1879) | Mrs, L |
2 pounds raisins. 2 pounds currants. 2 tablespoonfuls of mace and cinnamon. 2 nutmegs, powdered. ■J pint of brandy and wine, mixed. Bake in a slow oven. Seedless raisins ... From Housekeeping in Old Virginia, 1879, page 327. | |
| Presbyterian Cook Book (1873) | Mrs. Admiral Schenck |
One cup of sugar; one cup of molasses; three fourths of a cup of milk; one half cake of chololate dissolved in water; a piece of butter size of a hickory-nut; one ... From Presbyterian Cook Book, 1873, page 93. | |
| The Kansas Home Cook-Book (1874) | Mrs. Allen |
of one pounded mix pound cake; flavor with lemon, and bake in a rich paste. It is richer with small fruit at dish, such as strawberry, raspberry or blackberry preserves, ... From The Kansas Home Cook-Book, 1874, page 199. | |
| Presbyterian Cook Book (1873) | Mrs. C. E. Corp |
of corn meal scalded cool, add one pint of sponge; two thirds cupful of Orleans molasses; wheat or rye flour to make a stiff batter. in a pan; let stand until very ... From Presbyterian Cook Book, 1873, page 102. | |
| The Kansas Home Cook-Book (1874) | Mrs. Chapin |
Bake sponge cake batter in square flat pans, so that it will be an thick when done. Let it cool, and cut it in three inches square. Siice and butter it, and lay the ... From The Kansas Home Cook-Book, 1874, page 202. | |
| The Creole Cookery Book (1885) | Mrs. Clay's Premium Cake |
Fourteen eggs, whites only, 1 1b. of sugar, 2 lb. of flour, 3 Ib. of butter, whisky and lemon to taste. From The Creole Cookery Book, 1885, page 151. | |
| Presbyterian Cook Book (1873) | Mrs. Crane |
One-third of a pound of butter; one third of a pound of; wine glass of milk or cream; the rind of an orange grated; one half of a nutmeg grated; one tablespoonful of ... From Presbyterian Cook Book, 1873, page 84. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Dr. Price, Ky |
Line the freezer with sliced sponge cake; then place a layer of sponge cake spread with cherry or any acid preserves, repeating till the freezer is half upon this a ... From Mrs. Owen's Illinois Cook Book, 1871, page 294. | |
| The Woman Suffrage Cook Book (1886) | Mrs. FL Andrews |
Whit nuntain Cake. 'Whites of two eggs, one and one-halt cupfuls sugar, one cupful milk, half cupful butter, two teaspoonfuls of baking powder, three cupfuls of flour. ... From The Woman Suffrage Cook Book, 1886, page 115. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Forrest W. Forbes* |
English Walnut Cake. ' Four eggs, two cupfuls of sugar, one cupful of butter, one cupful of milk, tlnee cupfuls of flour, one teaspoonful of cieam-taitai, half ... From The Woman Suffrage Cook Book, 1886, page 113. | |
| The Kansas Home Cook-Book (1874) | Mrs. G. D. Farr |
of fine sugar, whites of three eggs, one teaspoon corn starch, one teaspoon Flour the top of the Cake as soon as taken from the oven. Dip a knife in warm water when ... From The Kansas Home Cook-Book, 1874, page 128. | |
| Presbyterian Cook Book (1873) | Mrs. G. W. Rogers |
One of butter; two of one of milk, and and one fourth of leaving out the whites of three; one and one half teaspoonsful of baking powder; juice of one orange. Bake in ... From Presbyterian Cook Book, 1873, page 122. | |
| Housekeeping in Old Virginia (1879) | Mrs. Galt's Cake |
Whites of 13 eggs, yolks of 3. f pound of butter. 1 pound of sugar. Season to taste. — Miss E. T. From Housekeeping in Old Virginia, 1879, page 353. | |
| The Woman Suffrage Cook Book (1886) | Mrs. H. O. Hawkins |
Mother’s Cake. One cupful sugar, half cupful butter, half cupful milk, two cupfuls flour, three eggs; cream the butter and sugar; beat the yolks and whites of the eggs ... From The Woman Suffrage Cook Book, 1886, page 107. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Holt’s Sponge Cake |
One coffee-cupful of sugar, or about one and one-quaitei teacupfuls, one coffee cupful flour, sifted before using, five eSSs? yolks and whites beaten separately, one ... From The Woman Suffrage Cook Book, 1886, page 112. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mrs. Hurst |
For the crust use One cupful and a half flour, One cupful white sugar, Half cupful sweet milk, Flavor to snit the taste. Bake this in two jelly cake pans, and let it get ... From Mrs. Owen's Illinois Cook Book, 1871, page 175. | |
| The Kansas Home Cook-Book (1874) | Mrs. J. H. Foster |
pound of one and one-fourth pound six one teaone enough to Stir the butter and sugar ta a cream, add beaten eggs, stir together, then add vinegar and and cut with a cake cutter. From The Kansas Home Cook-Book, 1874, page 153. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Josie Currier |
ashington Cake. St. Louis. Two cups butter, three cups sugar, four cups flour, two teaspoonfuls baking powder, five eggs, one cup milk, one cup stoned raisins, one-half ... From The Woman Suffrage Cook Book, 1886, page 113. | |
| The Woman Suffrage Cook Book (1886) | Mrs. M. A. Everett |
Molasses terbread. One cup molasses, one even teaspoonful soda, one cup hot water, one-half cup of butter, flour to make it the con sistency of cake if to be baked in ... From The Woman Suffrage Cook Book, 1886, page 103. | |
| The Woman Suffrage Cook Book (1886) | Mrs. M. E. Sammet |
Ft. One-half cupful each of' brown sugar, butter, molasses, and milk, one egg, two cupfuls of flour, one cupful of cur rants, one cupful of raisins, one-quarter pound' ... From The Woman Suffrage Cook Book, 1886, page 101. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. S. Beers, Rossville |
Two cups of sugar, one of butter, one of milk, four of flour, three teaspoons of baking powder, whites of twelve eggs. receipt doubled makes a most beautiful white cake, ... From The Kansas Home Cook-Book, 1874, page 152. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Martha J. Waite* |
Spice he. Two eggs, one and one-half cupfuls sugar, half cupful butter, half cupful milk, two and one-half cupfuls flour, half cupful raisins, a little of all kinds of ... From The Woman Suffrage Cook Book, 1886, page 110. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Mary Cross Harris* |
Strawberry Short Cake, One-half cup sugar, one cup butter, one pint milk, one teaspoon-fiil soda, one and one-half pints floui, two tea spoonfuls cream oi tartar, salt* ... From The Woman Suffrage Cook Book, 1886, page 32. | |
| Presbyterian Cook Book (1873) | Mrs. McVey |
Take an old kid glove; dark colored, if the silk is dark; light, if the silk is light. Tear it in pieces; put it in a tincup, and cover with water. Set it on the stove ... From Presbyterian Cook Book, 1873, page 171. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Thos. S. Lyon |
ponge Cake. Four eggs, one cup of sugar, one cup flour sifted four times. Beat the yolks and sugar together, then add the flour, and lastly the whites beaten to a stiff ... From The Woman Suffrage Cook Book, 1886, page 111. | |
| Mrs. Owen's Illinois Cook Book (1871) | mrs. Wm. S. Hurst |
Use the ten yelks left from the above white cake Two coffeecupsful brown sugar, Four coffeecupsful flour, brown the flour, if preferred, black, One pound currants, Half pound citron. From Mrs. Owen's Illinois Cook Book, 1871, page 210. | |
| The Woman Suffrage Cook Book (1886) | Mrs. Zilpha H. Spooner |
pgless Cake. One cupful sour milk, one teaspoonful soda, one cupful sugar, one-half cupful butter, one cupful raisins chopped, cinnamon and nutmeg, fo” 'Mjjfckbn. From The Woman Suffrage Cook Book, 1886, page 99. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ne\^ Haven Commencement Cake |
OxE pound each of sugar and flour, five twelve ounces of butter, one cupful of yeast, three nutmegs, two teaspoonsful of cinnamon; rise over-; in the morning add one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 266. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ne^w Year's Triple |
This is a very pretty dish. Stick small Savoy or sponge cakes full of candied citron spikes, and ETC. pour over it currant syrup or any fruit syrup preferred diluted ... From Mrs. Porter's New Southern Cookery Book, 1871, page 370. | |
| The Dixie Cook-Book (1883) | Neapolitan Cake |
Black Part.—One cup brown sugar, two eggs, half cup butter, half cup molasses, half cup strong coffee, two and a half cups flour, one of raisins, one of currants, a ... From The Dixie Cook-Book, 1883, page 92. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Neapourran Cake |
Black Part.—One cup brown sugar, two eggs, half cup butter, half cup molasses, half cup strong coffee, two and a half cups flour, one of raisins, one of currants, a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 74. | |
| Fifty-Two Sunday Dinners (1913) | New England Election Cake |
1 cup bread dough slightly rounded. 6 large figs chopped fine. ¥ cup Cottolene. 14 cups flour. 2 eggs. Y% teaspoon soda. 1 cup soft brown sugar. Y4 teaspoon cloves. ¥ ... From Fifty-Two Sunday Dinners, 1913, page 180. | |
| The Woman Suffrage Cook Book (1886) | New Jersey Molasses Cake |
Into the mixing-bowl, pour two cups molasses, two thirds cup lard, lard and butter mixed, or sweet pork drippings; dissolve teaspoonfill saleratus or baking-soda in one ... From The Woman Suffrage Cook Book, 1886, page 106. | |
| Mrs. Porter's New Southern Cookery Book (1871) | New Orleans Gingerbread |
Half a pound of butter, quarter of a pound of brown sugar, one tablespoonful of ginger, one teaspoonful of cinnamon, six eggs, three gills of molasses, one gill of milk, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 212. | |
| Larkin Housewives' Cook Book (1915) | New Orleeins Cakes |
One cup Larkin Molasses, two cups Larkin Light Yellow Sugar, softened one one salt, one teaspoon ginger, two teaspoons cinnamon and one cup hot water. Use enough flour ... From Larkin Housewives' Cook Book, 1915, page 76. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | New York Gingerbread |
f cup butter If cups powdered sugar IJ cups flour 1 tablespoon yellow ginger 1 teaspoon baking pqwder; add flour. and beat ten minutes. Bake in buttered bread pan ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 303. | |
| The Creole Cookery Book (1885) | Norfolk Black Cake |
Take 1 lb. of flour, 1 lb. of butter, 1 lb. of white sugar, 12 eggs, 2 Ibs. of raisins, 2 lbs. of currants, 1 lb. of citron, 2 tablespoonfuls of mixed spice (mace and ... From The Creole Cookery Book, 1885, page 144. | |
| Housekeeping in Old Virginia (1879) | Norfolk Cake |
Beat to a cream: 1 teacup of butter. 3 teacups of sugar. 1 teacup of cream. 4 teacups of flour. 1 wine-glass of brandy. 1 pound raisins. 1 teaspoonful of soda, dissolved ... From Housekeeping in Old Virginia, 1879, page 353. | |
| La Cuisine Creole (1885) | Nougat Fruit Cake |
Make the batter the same as for fruit cake, but in¬ stead of the same quantity of fruit, add two pounds of seedless raisins, one pound of citron, one of blanched and cut ... From La Cuisine Creole, 1885, page 151. | |
| Fifty-Two Sunday Dinners (1913) | Nut and Raisin Cake |
1 cup fine sugar. 34 cup milk. 8 eggs unbeaten. Grated rind of half an orange. 1 cup pecan nut meats. 4 teaspoon cinnamon. 2 cup raisins. Y4 teaspoon mace. 2 cups pastry ... From Fifty-Two Sunday Dinners, 1913, page 96. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Nut Cake |
One cupful of sugar, half a cupful of butter, half a of milk, two cupfuls of pastry flour, two eggs, one coffee-cup ful of chopped raisins, one of chopped English ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 325. | |
| The Woman Suffrage Cook Book (1886) | Nut Cake |
■ One cupful butter, two of sugar, one of milk (scant), six eggs (beat whites separately, and save white of one for frosting), one teaspoonful of cream-tartar, one-half ... From The Woman Suffrage Cook Book, 1886, page 107. | |
| Rumford Complete Cook Book (1908) | Nut Cake |
1 cup chopped nuts. Ys teaspoon salt. 1 teaspoon almond extract. Beat the butter and sugar to a cream; add the wellbeaten yolks of the eggs, then the milk, chopped nuts ... From Rumford Complete Cook Book, 1908, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Nut Cakes |
Meat from 1 lb. pecans ^ cup flour 1 lb. powdered sugar Whites 6 eggs Pound nut meat and mix with sugar and flour. Beat whites of eggs until stiff, add first mixture and ... From The Boston Cooking-School Cook Book, 1896, page 595. | |
| The Boston Cooking-School Cook Book (1896) | Nut Spice Cake |
1 cup brown sugar y^ cup molasses 1 cup sour milk 1 teaspoon soda 1 teaspoon cinnamon % teaspoon clove y^ nutmeg, grated 1 cup raisins, seeded and cut in pieces y^ cup ... From The Boston Cooking-School Cook Book, 1896, page 594. | |
| Mrs. Hale's New Cook Book (1857) | Of Baking |
Cake.—The goodness of a cake depends almost wholly on careful baking. The oven for large cakes should be pretty quick, or the batter will not rise; paper should be put ... From Mrs. Hale's New Cook Book, 1857, page 387. | |
| The Dixie Cook-Book (1883) | Old-fashioned Loar Cake |
Three pounds (three quarts sifted and well heaped) flour, one and 8 fourth pounds (a rounded pint of soft) butter, one and threefourths pounds (one quart) sugar, five ... From The Dixie Cook-Book, 1883, page 79. | |
| The White House Cook Book (1887) | Old-fashioned Sponge Cake |
Two CUPS of sifted white sugar, two cups of flour measured before sifting, ten eggs. Stir the yolks and sugar together until perfectly light; add a pinch of salt; beat ... From The White House Cook Book, 1887, page 321. | |
| Rumford Complete Cook Book (1908) | Old-fashioned Sponge Cake |
\y$ cups flour. 2 cups fine granulated 1 teaspoon of any desired Separate the whites from the yolks of the eggs and beat the yolks with the sugar till they are thick and ... From Rumford Complete Cook Book, 1908, page 162. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Old-Time Ginger Cake |
One pint molasses, one flour, one-half teacup brown sugar, one teacup butter, one tablespoonful cinnamon, two tablespoonsful ginger, one teacup sour milk. With it mix a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 38. | |
| Buckeye Cookery and Practical Housekeeping (1877) | OLp-FasHIONED LoaF Cake |
Three pounds flour, one and a fourth pounds butter, one and three-fourths pounds sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins, tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 60. | |
| Buckeye Cookery and Practical Housekeeping (1877) | OnancE CakE |
One cup butter, one of water, two of sugar, four of flour, three eggs, three teaspoons baking-powder; bake in layers. Take the juice of two large or three small oranges, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 74. | |
| The Appledore Cook Book (1872) | One, Two, Three, Four Cake |
One coffee-cup of butter, two of sugar, four of flour, one of mUk, five eggs, onTs teaspoonful of saleratus, two of cream of tartar, lemon. will make two goodsized Bake ... From The Appledore Cook Book, 1872, page 179. | |
| The Dixie Cook-Book (1883) | One-two-three-four Puppine |
One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg, and bake in ... From The Dixie Cook-Book, 1883, page 238. | |
| The Dixie Cook-Book (1883) | Onz-Eaa Cake |
One half cup butter, one and a half cups sugar, three of flour, one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream tartar in the flour, cupraisins chopped fine.—Mrs. A. S. C. From The Dixie Cook-Book, 1883, page 80. | |
| The House Servant's Directory (1827) | Or Silk |
Boil a large handful of fig leaves, in two quarts of rain or reduced to one pint, then squeeze the leaves, and put the liquor into a bottle, cork it tight. The way to ... From The House Servant's Directory, 1827, page 118. | |
| Buckeye Cookery and Practical Housekeeping (1877) | OrancE CAKE |
Two cups sugar, four eggs, leaving out the whites of two, half cup butter, one of water, two teaspoons baking-powder, three cups flour, juice, grated rind, and pulp of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 61. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orance Cake |
Four tea-cups sifted flour, three tea-spoons baking-powder stirred into the flour, five eggs with the yolks of two left out, two cups sugar, scant cup of butter, one of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 74. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Orance Cake |
Two cups sugar, half cup butter, three and a half cups sifted flour, half cup sweet milk, three eggs beaten separately, tea-spoon baking-powder mixed in flour; bake in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 74. | |
| Rumford Complete Cook Book (1908) | Orange and Cocoanut |
1 egg. 1 cup grated cocoanut. 1 cup whipped cream. Grated rind of ]/ 2 cup powdered sugar. Juice of 1 orange. Beat the egg until light, add the whipped cream and sugar, ... From Rumford Complete Cook Book, 1908, page 174. | |
| Rumford Complete Cook Book (1908) | Orange and Walnut |
K pound English walnuts. Juice and pulp of 1 cup powdered sugar. Shell the nuts, reserving a few unbroken halves for the top of the cake. Put the orange pulp and juice ... From Rumford Complete Cook Book, 1908, page 173. | |
| Buckeye Cookery and Practical Housekeeping (1877) | ORANGE Cake |
Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking-powder, the yolks of five eggs, three small cups flour; bake in jelly-tins. Whites of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 75. | |
| Housekeeping in Old Virginia (1879) | Orange Cake |
Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter ... From Housekeeping in Old Virginia, 1879, page 327. | |
| Housekeeping in Old Virginia (1879) | Orange Cake |
First make a sponge cake with twelve eggs, the weight of twelve eggs in sugar, and weight of ten in flour. Then make an icing of the whites of two eggs, the juice of one ... From Housekeeping in Old Virginia, 1879, page 328. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Orange Cake |
Two of sugar, a small half cupful of butter, two cupfuls of flour, half a cupful of water, the yolks of five eggs and whites of four, half a teaspoonful of soda, a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 328. | |
| The Dixie Cook-Book (1883) | Orange Cake |
Two cups sugar, four eggs, leaving out the whites of two, half cup butter, one of water, two tea-spoong baking-powder, three cups flour, juice, grated rind, and pulp of ... From The Dixie Cook-Book, 1883, page 80. | |
| The Dixie Cook-Book (1883) | Orange Cake |
One cup butter, one of water, two of sugar, four of flour, three eggs, three teaspoons baking-powder; bake in layers. Take the juice of two large or three small oranges, ... From The Dixie Cook-Book, 1883, page 92. | |
| The Dixie Cook-Book (1883) | Orange Cake |
Two cups sugar, half cup butter, three and a half cups sifted flour, half cup sweet milk, three eggs beaten separately, three teaspoons baking-powder mixed in flour; ... From The Dixie Cook-Book, 1883, page 92. | |
| The Dixie Cook-Book (1883) | Orange Cake |
Twothirds cup butter, two small cups sugar, one cup milk, three teaspoons baking-powder, the yolks of five eggs, three small cups flour; bake in jelly-tins. Whites of ... From The Dixie Cook-Book, 1883, page 93. | |
| The Creole Cookery Book (1885) | Orange Cake |
Take 4 ripe oranges; roll them under your hand on the table till quite soft; break up 1 lb. of the best loaf sugar, and on some of the pieces, rub off the yellow rind of ... From The Creole Cookery Book, 1885, page 140. | |
| Aunt Babette's Cook Book (1889) | Orange Cake |
Beat light the yelks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated, and half a cupful of cold water and two ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 347. | |
| The Boston Cooking-School Cook Book (1896) | Orange Cake |
Cream the butter, add sugar gradually, eggs well beaten, and milk. Then add flour mixed and sifted with baking powder. Bake in a thin slieet in a dripping-pan. Cut in ... From The Boston Cooking-School Cook Book, 1896, page 588. | |
| The Picayune Creole Cook Book (1901) | Orange Cake |
Gateau d’Orange. 4 Ripe Oranges. 1 Pound Pulverized 14 Ounces of Flour. 10 Eggs. Wash the oranges. Then dry and roll them under your hand on a board till very soft. ... From The Picayune Creole Cook Book, 1901, page 304. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Orange Cake |
1 tablespoon orange extract Mix as Butter Cake, and bake in two-layer cake pans twenty minutes. fill with orange filling, and cover with orange frosting. From Lowney's Cook Book, Illustrated in Colors, 1907, page 286. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Orange Cake |
Two cups of sugar, two and onequarter cups of flour, one-half cup of water, yolks of five eggs, whites of four eggs, grated rind of one orange, one teaspoon of cream ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 66. | |
| The Picayune Creole Cook Book (1901) | Orange Extract. Beat the whites of |
two eggs, till very light, and add to them four tablespoonfuls of white sugar, and beat till very stiff, so stiff that the whites can stand alone. Spread a layer of this ... From The Picayune Creole Cook Book, 1901, page 310. | |
| The Cook's Own Book (1832) | Orange Gingerbread |
Sift two pounds and a quarter of fine tlour, and add to it a pound and of treacle, six ounces of candied orangc-|>ecl cut small, three-quarters of a pound of moist ... From The Cook's Own Book, 1832, page 173. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Orange Sponge |
is made as Blackberry Sponge, using the of five large oranges, one cup of sugar, one pint of boiling water, a half-box of gelatine, and four eggs. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 443. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Orange Sponge Cake |
' Beat three eggs hard for five minutes. Then add one cup of granulated sugar and beat for three minutes. Add onehalf cup of cold water, two cups of flour sifted with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 84. | |
| Gulf City Cook Book (1878) | Orange-cake |
Two cups of sugar, three cups of flour, half cup of water or milk, the yelks of five eggs and the whites of three, one teaof yeast-powder, and rind of an orange. in jelly-cake tins. From Gulf City Cook Book, 1878, page 140. | |
| Rumford Complete Cook Book (1908) | Orange-Cocoanut Cake |
Juice and grated rind of \}4 teaspoons Rumford Baking Powder. the butter and sugar to a cream; add the yolks of eggs and water, then the juice and rind of the orange; ... From Rumford Complete Cook Book, 1908, page 163. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Ornamental Frosting |
1 cup water lA, teaspoon tartaric acid Boil sugar and water until syrup, when dropped tip of spoon, forms a long thread. syrup gradually on beaten whites of eggs, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 220. | |
| The Dixie Cook-Book (1883) | Oty Harrrorp Execrion Cake |
Five pounds sifted flour, two of butter, two of sugar, thre gills distillery yeast or twice the quantity of home brewed, four eggs, gill of wine, gill of brandy, one ... From The Dixie Cook-Book, 1883, page 74. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oty Harrrorp Exection Cake |
Five pounds sifted flour, two of butter, two of sugar, three gills distillery yeast or twice the quantity of home brewed, four eggs, gill of wine, gill of brandy, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 55. | |
| Ryzon Baking Book (1916) | Owing to the variations in the |
heat of an ordinary oven, it is not always possible to arrive at this g^lnt of perfection; still, by careful manipulation, it may be aimed at. When a cake rises in a ... From Ryzon Baking Book, 1916, page 35. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oxford Cake |
One pound of flour, a dessertspoonful of breadpowder, one Qgg and half a pint of cream, half a teaspoonful of suet, two teaspoonsful of loaf sugar; rub the dry ... From Mrs. Porter's New Southern Cookery Book, 1871, page 236. | |
| The Dixie Cook-Book (1883) | Oxp Hickory Cake |
One cup sugar, half cup butter, three eggs beaten well together, level tea-spoon soda stirred in half cup sour milk, two small cups flour; flavor with lemon, pour in ... From The Dixie Cook-Book, 1883, page 77. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pam SHerman Cake |
Four cups sugar, one and a half cups butter, whites of sixteen eggs, five cups flour, two tea-spoons cream tartar with the flour, one teaspoon soda with one cup sweet ... From Buckeye Cookery and Practical Housekeeping, 1877, page 64. | |
| The Woman Suffrage Cook Book (1886) | Park Street Cake |
One-half cup butter, one cup milk, two cups sugar, three cups pastry flour, four eggs, one-half teaspoonful soda, one teaspoonful cream of tartar, one teaspoonful ... From The Woman Suffrage Cook Book, 1886, page 107. | |
| Housekeeping in Old Virginia (1879) | Parson's Cake |
1 large teacupful brown sugar. 3 cupfuls molasses. Ginger and spice to tbe taste. 1 teaspoonfulsoda, dissolved in a little milk. Bake. — Mrs, From Housekeeping in Old Virginia, 1879, page 354. | |
| The Woman Suffrage Cook Book (1886) | Paul Gates |
iagic Cake. One-half cupful butter, one cupful sugar, one and a half fills flour, three eggs, three tablespoonfuls of milk, one teaspoonful of cream of tartar, one-half ... From The Woman Suffrage Cook Book, 1886, page 105. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Peaca Cake |
Bake three sheets of sponge-cake as for jelly cake; cut peaches in thin slices, prepare cream by whipping, sweetening and adding favor of vanilla if desired, put layers ... From Buckeye Cookery and Practical Housekeeping, 1877, page 75. | |
| The White House Cook Book (1887) | Peach Cake for Dessert |
BAKE three sheets of sponge cake, as for jelly cake; cut nice ripe peaches in thin slices, or chop them; prepare cream by whipping, sweetening and adding flavor of ... From The White House Cook Book, 1887, page 402. | |
| Fifty-Two Sunday Dinners (1913) | Peach Cake with Sweetened Cream |
2 cups flour. 34 cup rich milk. 4 teaspoons baking powder. _5 peaches. ¥ teaspoon salt. Sultana raisins. 38 tablespoons Cottolene. Mace and sugar. Process: Mix and sift ... From Fifty-Two Sunday Dinners, 1913, page 136. | |
| The Boston Cooking-School Cook Book (1896) | Peach Canapes |
Saute circular pieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle with powdered sugar, few drops lemon juice, and slight grating ... From The Boston Cooking-School Cook Book, 1896, page 651. | |
| Aunt Sammy's Radio Recipes (1927) | Peach Dainty |
1 quart sliced peaches. 2 egg yolks. 2 tal)!cspoons butter. 1 pint whipping cream. A few grains salt. Cream the sugar, butter, and yolks together. Add the whipped cream ... From Aunt Sammy's Radio Recipes, 1927, page 56. | |
| Aunt Babette's Cook Book (1889) | Peach Kuchen |
Grease your cake-pans thoroughly with good clarified butter, then line them with a rich coflfee cake dough, which has been rolled as thin as possible, and set in a warm ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 381. | |
| Aunt Babette's Cook Book (1889) | Peach Short Cake |
(No. 1.) Make a sponge cake batter of four eggs, a teacupful of pulverized sugar, a pinch of salt and a teacupful of flour. Beat the eggs with the" sugar until very ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 353. | |
| Aunt Babette's Cook Book (1889) | Peach Short Cake |
(No. 2.) Make a good biscuit crust and bake in jellytins. Roll out about half an inch thick. As you place ths crust in your tins spread over melted butter, and then roll ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 353. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Peach Sponge |
One pint of canned peaches, half a package of gelatine, the whites of five eggs, one scant cupful of sugar, one and a half cupfuls Soak the gelatine for two hours in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 290. | |
| The Creole Cookery Book (1885) | Pearl Cake |
Take 1 pint of milk and boil it; melt 2 1b. of butter in the same quantity of sugar, 4 eggs, 1 teaspoonful of soda, spice to the taste, and sufficient flour to make it ... From The Creole Cookery Book, 1885, page 150. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pebkins' Cake |
One quart of flour, two cupsful each of sugar and milk, a of butter, two eggs, two teaof cream of tartar, one teaspoonful of soda; mix, and bake carefully in a quich oven. From Mrs. Porter's New Southern Cookery Book, 1871, page 225. | |
| La Cuisine Creole (1885) | Pecan Cake |
Half a cup of butter, one and one-half cups of sugar, two eggs, three-quarters of a cup of sweet milk, two cups of sifted flour, one and one-half teaspoonfuls of soda, ... From La Cuisine Creole, 1885, page 168. | |
| Larkin Housewives' Cook Book (1915) | Pennsylvania Fruit Cake |
Cream two-thirds cup lard or butter, add one cup sugar, and two light, add one cup molasses. and one-half cups flour with one and one-half teaspoons soda, one teaspoon ... From Larkin Housewives' Cook Book, 1915, page 71. | |
| The Dixie Cook-Book (1883) | Perfection.”—Mre. C. Jones, Bradford, Vt |
In baking layer-cakes it is important to thoroughly grease the tins—to make it emphatic, we will say thoroughly grease and then grease again—and after using rub off with ... From The Dixie Cook-Book, 1883, page 84. | |
| The Boston Cooking-School Cook Book (1896) | Petit Four |
Follow recipe for Cream Sponge Cake. Bake in a shallow i pan, cool, and shape-, using a small round cutter. Split, and remove a small portion of cake from the centre of ... From The Boston Cooking-School Cook Book, 1896, page 582. | |
| The Picayune Creole Cook Book (1901) | Petits Gateauz Cutte dane la Cendre |
1 Quart of Indian Meal. This is a genuine Southern darky cake. The old Creole negroes of Louisiana excelled in making and baking it, so that no ashes clung to the clean ... From The Picayune Creole Cook Book, 1901, page 374. | |
| The Picayune Creole Cook Book (1901) | Petits Paina de Mais |
1 Quart of Indian Meal. 1 Teaspoontful of Salt. Scald the meal with boiling water. Add the melted lard and the salt. Use sufficient boiling water to make a very stiff ... From The Picayune Creole Cook Book, 1901, page 374. | |
| The White House Cook Book (1887) | Philadelphia Jumbles |
Two CUPS of sugar, one cup of butter, eight eggs beaten light; essence of bitter almond or rose to taste; enough flour to enable you to roll them out. Stir the sugar and ... From The White House Cook Book, 1887, page 344. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pie Plant Short Cake |
Make a short c'ake in the usual way, with sour milk or cream and soda, or with sweet milk and soda and cream tartar; many prefer this way to the pie crust short cake; ... From Mrs. Owen's Illinois Cook Book, 1871, page 182. | |
| The Picayune Creole Cook Book (1901) | Pimeapple Layer Cake |
Géteau a VAnanaa. 1% Cups of, Fulverized Sugar. ses. 1 Teaspoonful of Lemon or Pineapple Prepare four layers of sponge cake. Pare the pineapple, being careful to cut out ... From The Picayune Creole Cook Book, 1901, page 310. | |
| Rumford Complete Cook Book (1908) | Pineapple Cake |
% pound glace* pineapple. 1 cup pulverized sugar. 1 cup pastry flour. Put the eggs and sugar into a large bowl and beat till very From Rumford Complete Cook Book, 1908, page 162. | |
| Aunt Babette's Cook Book (1889) | Pineapple Layer Cake |
Make the layers either of gold or silver cake recipes and fill with the following mixture: Pare and core a pineapple and cut it into small slices and sugar, set it away ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 362. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pineapple Sponge |
One small fresh pineapple, or a pint-and-a-half can of the; one small cupful of sugar, half a package of one cupful and a half of water, the whites of four eggs. Soak ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 291. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Pineapple Sponge |
Heat one pint of grated pineapple over hot water, sprinkle into it one-third a cup of fine tapioca (a quick-cooking kind), mixed with two-thirds a cup of sugar, and half ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 295. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pineapple Sponge |
One small fresh pineapple or a pint and a half can of the fruit, one small cup of sugar, half a package of granulated gelatine, one cup and a half of water, the whites ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 102. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Pineapple Sponge |
% cup grated pineapple \ x/i granulated Yi cup cold water y& cup heavy cream Beat egg yolks slightly and add grated sugar, and salt. stirring constantly fire, add ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 57. | |
| Dainty Desserts for Dainty People (c. 1910s) | Pineapple Sponge |
(Illustrated on Page 23) | cup grated canned pineapple. Grated rind of one lemon. Beat yolks of eggs slightly, and add grated rind, lemon juice, sugar, and salt. From Dainty Desserts for Dainty People, c. 1910s, page 17. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Pink Coloring for Cake and Creams |
4 ounce cochineal. 4g ounce salts of tartar. 4 ounce alam. ¥¢ pint boiling water. 3g ounce cream of tartar. 4 pound sugar. To the first three ingredients add the boiling ... From Mrs. Lincoln's Boston Cook Book, 1884, page 399. | |
| Aunt Babette's Cook Book (1889) | Pink Cream Cake |
Take three eggs and one cup of pulverized sugar. Beat the eggs and sugar to the consistency of batter and then add half a cup of cold water, two cups of flour and two ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 342. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pioneer Cake |
Three cupsful of sugar, one cupful of butter, six cupsful of flour, six eggs, two teaspoonsful of cream of tartar, one teaspoonful of soda, one pound of dried cherries and spice to taste. From Mrs. Porter's New Southern Cookery Book, 1871, page 272. | |
| Gulf City Cook Book (1878) | Piper-cake |
Two eggs, half cup of butter, one cup of sugar, one cup of molasses, one cup of milk, three cups of flour, one teaspoonful of cloves, half a nutmeg, and one tea-spoonful of soda. From Gulf City Cook Book, 1878, page 146. | |
| Presbyterian Cook Book (1873) | Piqua, Ohio |
Three eggs beaten separately; put the yolks in last; one fourth cupful of lard and butter mixed together; one teacupful of buttermilk; one teaspoonful of soda, and a ... From Presbyterian Cook Book, 1873, page 103. | |
| The Appledore Cook Book (1872) | Plain Cake |
are well mixed, add the eggs, which have been well beaten, and then flour enough to roll. Put a small piece at a time on the board, and roll as thin as the blade of a ... From The Appledore Cook Book, 1872, page 99. | |
| The Appledore Cook Book (1872) | Plain Cake |
meg with the flour, and stir into the butter and milk. Aft ter beating well with the spoon, put on the board, roll about an inch thick, and cut in any shape you please. ... From The Appledore Cook Book, 1872, page 101. | |
| The Creole Cookery Book (1885) | Plain Cake |
Take 12 eggs, leave out the whites of 2, 1 lb. of sugar, a good Ib. of butter, 1 Ib. of flour, with 2 tablespoonfuls taken out, a glass of wine, and mace to your taste. From The Creole Cookery Book, 1885, page 147. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Plain Chocolate Cake |
4 ounces Lowney's Premium Chocolate 5 tablespoons boiling -water Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 280. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Citron Cake |
Six ounces each of butter, sugar and flour, four eggs well beaten, a little citron, one teaspoonful of cream of tartar, half a teaspoonful; together thoroughly about ... From Mrs. Porter's New Southern Cookery Book, 1871, page 227. | |
| Rumford Complete Cook Book (1908) | Plain Cocoanut Cake |
1 cup cocoanut fresh or dried. yz teaspoon salt. 2 teaspoons Rumford Baking Powder. Beat the butter with half the sugar; add the wellbeaten eggs and remaining sugar, ... From Rumford Complete Cook Book, 1908, page 158. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Plain Cream Cake |
M; x a tea cup of cream, two of sugar, a couple of beaten wine glass of a tea snleratus dissolved in it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 72. | |
| The Woman Suffrage Cook Book (1886) | Plain Cream Cake |
One-half cupful cream, two-thirds cupful of sugar, one egg beaten to a froth, two cupfuls of flour, one teaspoonful soda, one teaspoonful cream of tartar. Bake in little ... From The Woman Suffrage Cook Book, 1886, page 97. | |
| Common Sense in the Household (1871) | Plain Gingerbread |
2 cups molasses. ^ " " 2 teaspoonfuls soda dissolved in hot water. 2 tablespoonfuls ginger. 1 cup sour milk. Thicken with flour to a soft dough. Warm the molasses, lard, ... From Common Sense in the Household, 1871, page 344. | |
| The White House Cook Book (1887) | Plain Gingerbread |
ONE cup of dark cooking molasses, one cup of sour cream, one egg, one teaspoonful of soda dissolved in a little warm water, a teaspoonful of salt and one heaping ... From The White House Cook Book, 1887, page 337. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Plain Loaf Cake |
Thkee cupsful of 3^east, three and a half cupsful of sugar, two cupsful of butter, one cupful of sour milk, four eggs; stir the butter, sugar and together, and add two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 265. | |
| Rumford Complete Cook Book (1908) | Plain Loaf Cake |
1 teaspoon lemon or vanilla extract H cup milk. 2 level teaspoons Rumford Beat the butter and sugar till light and creamy; add the well-beaten eggs, then the milk and ... From Rumford Complete Cook Book, 1908, page 164. | |
| The White House Cook Book (1887) | Plain Sponge Cake |
BEAT the yolks of four eggs together with two cups of fine powdered sugar. Stir in gradually one cup of sifted flour and the whites of four eggs beaten to a stiff froth, ... From The White House Cook Book, 1887, page 321. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Plain Sponge Cake |
weight of eggs in sugar J weight of eggs in flour 3 tatilespoons lemon juice Beat yolks ten minutes; add sugar; beat iive minutes; add lemon juice and flour; when well ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 289. | |
| Rumford Complete Cook Book (1908) | Plain Sponge Cake |
yz cup hot water. 1 cup sifted flour. Grated rind of half a lemon. Beat the eggs, with half the sugar, till they thicken; add the water and remainder of the sugar, and ... From Rumford Complete Cook Book, 1908, page 162. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Plain Sponge Cake No |
grated rind J lemon f cup flour Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten whites, also the sifted ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 289. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Plate IV |
iij3 until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake; with cream mixture, and chill at least one hour. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 222. | |
| The Southern Cookbook (1912) | Plum-Cake |
Mix thoroughly a of a peck of dried, with a pound of dry and sifted loaf sugar, three pounds of currants washed and very dry, half a pound of raisins stoned and chopped, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 72. | |
| The Southern Cookbook (1912) | Plum-Cake |
Flour dried, and currants washed and picked, four pounds sugar pounded and sifted one pound and a half, six oranges, and citron-peels cut in slices, mix these. ten eggs, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 72. | |
| American Cookery (1796) | Plumb Cake |
Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little falt, one pound of citron, orange peal candied, and almonds bleach’d, 6 pound of flour, (well ... From American Cookery, 1796, page 37. | |
| Simple Italian Cookery (1912) | Polenta Cake |
(Migliaccio di Farina Gialla) 2 cups of coarse Indian yi teaspoon of salt teaspoons of % cup of raisins (granulated) 3 tablespoons of lard Mix the sugar, and raisins with the From Simple Italian Cookery, 1912, page 34. | |
| The Woman Suffrage Cook Book (1886) | Polka Cake |
Two cups of sugar, one cup of butter, one cup of molasses, one cup of milk, four eggs, one teaspoonful of soda, chopped raisins-and spices. Emily A. Fifield. From The Woman Suffrage Cook Book, 1886, page 108. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Poor Man's Cake |
One cup sugar, half cup ! butter,one do. sour cream,one egg, flour enough ! to make a good batter, half teaspoonful saleI ratus. floured. the whole as hard as possible, ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. | |
| Rumford Complete Cook Book (1908) | Poor Man's Cake |
1 egg. 1 teaspoon vanilla or other extract. Beat the egg and sugar together till light; add the milk, then the melted butter and extract. From Rumford Complete Cook Book, 1908, page 158. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Poor Man's Cakes |
Two cupsful of flour, one cupful each of sweet cream and sugar, one q^^, one teaspoonful of soda and two teaspoonsful of dry cream of tartar. carefully, and a very nice ... From Mrs. Porter's New Southern Cookery Book, 1871, page 220. | |
| The Dixie Cook-Book (1883) | Poor Man’s Frurr Cake |
One and a half cups brown sugar, two of flour, one each of butter and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry ... From The Dixie Cook-Book, 1883, page 76. | |
| The National Cookery Book (1876) | Poor Man’s Pium Puppia |
One cupful of molasses, on cupful of milk, half a « upful of butter, two eggs, on¢ pound of raisins, not ed, and chopped fine, spice, nutmeg and cinnamon according to ... From The National Cookery Book, 1876, page 217. | |
| The Dixie Cook-Book (1883) | Poratogs in SevEN Ways |
Sunday, peel, steam, mash, add milk, butter and salt, and then beat like cake-batter, the longer the better, till they are nice and light. This steaming and beating will ... From The Dixie Cook-Book, 1883, page 342. | |
| Rumford Complete Cook Book (1908) | Portsmouth Orange |
1 cube cut sugar. About 2 cups confectioners* Juice of 1 lemon. Rub the sugar over the rind of the orange, then dissolve the sugar with the juice of the lemon and w ... From Rumford Complete Cook Book, 1908, page 174. | |
| La Cuisine Creole (1885) | Portugal Cake |
Make a batter with half a pound of butter, one pound of sugar, one pound of flour, and six eggs, two tablespoonfuls of lemon juice or white wine. Add one pound of seeded ... From La Cuisine Creole, 1885, page 157. | |
| The Italian Cook Book (1919) | Portuguese Cake |
(Focaccia alia Portoghese) Sweet almonds, five ounces. Granulated sugar, five ounces. Potato meal, one and a half ounce. From The Italian Cook Book: The Art of Eating Well, 1919, page 140. | |
| Housekeeping in Old Virginia (1879) | Pose or Clouded Cake |
12 eggs, leaving out the whites of 3. 1^ pound biitter. 2 small teaspoonfuls cream tartar. 2 small teaspoonfuls powdered alum. 1 small teaspoonful soda. 840 SPICE CAKE — ... From Housekeeping in Old Virginia, 1879, page 347. | |
| The Dixie Cook-Book (1883) | Pot au Fev |
Take a good-sized beef-bone with plenty of meat on it, extract the marrow and place in a pot on the back of the range, covering the beef with. three or more quarts of ... From The Dixie Cook-Book, 1883, page 319. | |
| American Cookery (1796) | Potatoe Cake |
Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter work with flour into patte, fhape as you pleafe, bake andpour over them melted butter, wine ... From American Cookery, 1796, page 37. | |
| The Picayune Creole Cook Book (1901) | Pouding de Bananee |
6 Bananas. Stale Cake. 1 Pint of Milk. 3 Eggs. % Cup of Sugar. Cut the stale cake very thin. Peel and slice the bananas. Put a layer of cake at the bottom of a buttered ... From The Picayune Creole Cook Book, 1901, page 273. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pove-aPrLe Poppine |
Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge-cake is best), pare and slice thin a large pineapple, place in the dish first a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 211. | |
| The Picayune Creole Cook Book (1901) | Powdered Sugar |
1 Cup of Milk or Water. 4 Ounces of Make a layer cake. Boil four ounces of chocolate in one cup of milk or water. Add one cup of sugar, and let it boil till thick. " ... From The Picayune Creole Cook Book, 1901, page 309. | |
| The Dixie Cook-Book (1883) | Pracu Cake |
Bake three sheets of sponge-cake as: for jelly cake; cut peaches in thin slices, prepare cream by whipping, sweetening and adding flavor of vanilla if desired, put ... From The Dixie Cook-Book, 1883, page 93. | |
| The Creole Cookery Book (1885) | Premium Cake |
Three cups of loaf sugar, 1 of butter; rub the butter and sugar to a cream; then stir in the yolks of 5 eggs well beaten; dissolve a teaspoonful of soda in a cup of ... From The Creole Cookery Book, 1885, page 146. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Prince George Cake |
Two eggs, two cupsful of sugar, half a cupful of butter, one cupful of sweet milk, three cupsful of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda ... From Mrs. Porter's New Southern Cookery Book, 1871, page 267. | |
| The Dixie Cook-Book (1883) | Prne-apete Puppine |
Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge-cake is best), pare and slice thin a large pineapple, place in the dish first a ... From The Dixie Cook-Book, 1883, page 240. | |
| The Boston Cooking-School Cook Book (1896) | Prune Almond Cake |
Bake one-half Corn-starch Cake mixture in a drippingpan. Cut in two crosswise, spread between layers Prune Almond Filling, and cover top with White Mountain Cream. Prune ... From The Boston Cooking-School Cook Book, 1896, page 596. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Puaw Cake |
Three eggs, one and a half cups sugar, three-fourths cup butter, or butter and lard mixed, tea-spoon soda dissolved in a cup of sour 58 OAKE-MAKING. milk, tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 61. | |
| The New England Cook Book (1905) | Puff Cake.—Two |
cupfuls of sugar, one of butter, one of sweet milk, three of flour, three eggs, one and one-half teaspoonfuls of yeast powder, extract of lemon. Bake quickly ISQ From The New England Cook Book, 1905, page 229. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pyramip Pounp-Cake |
One pound sugar, one of butter, one of flour, ten eggs; bake in a dripping-pan one inch in thickness; cut when cold into pieces three and a half inches long by two wide, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 62. | |
| The Dixie Cook-Book (1883) | Pyramm Pounp Cake |
One pound sugar, one of butter, one of flour, ten eggs; bake in a dripping-pan one inch in thickness; cut when cold into pieces three and a half inches long by two wide, ... From The Dixie Cook-Book, 1883, page 80. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Quality Cake |
y£ cup butter xyi cups sugar l/i cups Hour butter and add sugar gradually while then add eggs beaten From Catering for Special Occasions, with Menus and Recipes, 1911, page 83. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Queen Cake |
One pound of powdered white sugar. One pound of fresh butter—washed. Fourteen ounces of sifted flour. Ten eg^s. One wine-glass of wine and brandy, mixed. Half a glass of ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 59. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Queen Cake |
OxE pound each of butter and sugar, fourteen ounces of flour, ten e2:2:s. one nutmes: scrated, two tablespoon sful each of wine and brandy; su2;ar until verv lio-ht, to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 258. | |
| The Appledore Cook Book (1872) | Queen Cake |
One cup of butter, one and a half of sugar, half a pint of milk, one pint of flour, six eggs, one teaspoonful of saleratus, half a pound of currants, lemon. Bake in two ... From The Appledore Cook Book, 1872, page 182. | |
| Housekeeping in Old Virginia (1879) | Queen of Puddings |
Take slices of sponge cake and spread with preserves or jelly. Plane them in a deep dish. Make a custard with one quart of 384 QrEEN OF PUDDINGS. milk and yolks of four ... From Housekeeping in Old Virginia, 1879, page 391. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Queen Vic. Cake |
Ono pound flour, one of sugar, half pound butter, four eggs, one nutmeg, lemon if desired, gill of wine, one of brandy, one of sweet cream, one pound raisins, two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 62. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Queen's |
Stir into a pound of flour, a pint of lukewarm a tea cup of set it in a warm; when light stir a pound of with three quarters of butter and work it into the sponge, with ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 75. | |
| The White House Cook Book (1887) | Queen's Cake |
BEAT well together one cupful of butter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract. ... From The White House Cook Book, 1887, page 330. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Queen's or Heart Cakes |
Rub together till very while, a pound of sugar, three quarters of then beat the whites and yo'ks of seven eggs, separately to a and stir them into the mix a wine glass ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 74. | |
| Gulf City Cook Book (1878) | Queen-cake |
One pound of sugar, one pound of flour, half pound of butter, five eggs, one gill of cream, one nutmeg, half tea-spoonful of soda, and two pounds of chopped raisins. From Gulf City Cook Book, 1878, page 144. | |
| The Boston Cooking-School Cook Book (1896) | Quick Cake |
3^ cup soft butter 1^ cups flour \y^ cups brown sugar 3 teaspoons baking powder 2 eggs % teaspoon cinnamon ^ cup milk y^ teaspoon grated nutmeg % Ih. dates, stoned and ... From The Boston Cooking-School Cook Book, 1896, page 588. | |
| Larkin Housewives' Cook Book (1915) | Quick Cream Cake without Shortening |
times, salt, one and one-half teaspoons baking powder and one cup sugar. Break two eggs into measuring cup, fill with sweet cream, add to the flour mixture with one-half ... From Larkin Housewives' Cook Book, 1915, page 72. | |
| Rumford Complete Cook Book (1908) | Quick German Coffee Cake |
2*4 cups sifted flour. 2 heaping teaspoons Rumford Baking Powder. 1 eSg- \Yi cups milk. Melted butter. Cinnamon and sugar to sprinkle over the top. add the sugar and mix ... From Rumford Complete Cook Book, 1908, page 161. | |
| Aunt Babette's Cook Book (1889) | Quickly-made Sponge Cake |
Take four eggs and one cup of pulverized sugar and beat them together until you can not possibly beatany longer, say half an hour at least. Take one scant cupful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 329. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Quiz Cake |
Theee eggs, half a cupful of butter, one cupful each oi sugar and sweet milk, two cupsful of flour, one teaspoonful of soda, two teaspoonsful of cream of tartar, and spice to taste. From Mrs. Porter's New Southern Cookery Book, 1871, page 248. | |
| La Cuisine Creole (1885) | R Nice Family Cake with Fruit |
Three cups of fine sugar, two cups of butter, five cups of sifted flour, half a pound of chopped raisins, and half a pound of dried currants; flavor with brandy, and ... From La Cuisine Creole, 1885, page 151. | |
| The Appledore Cook Book (1872) | Railroad Cake |
. One cup of sugar, one half of milk, one and a half of flour, two tablespoonfuls of butter, two eggs, one teaspoonful of cream of tartar, and one half of saleratus. ... From The Appledore Cook Book, 1872, page 94. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Railroad Cake |
Two cupfuls of sugar, two of flour, six table-spoonfuls of butter, two of milk, six of saleratus, two of cream of tartar, lemon peel. Bake in shallow pans in a quick oven. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 329. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Raised Cake |
* Four pounds of flour, half a pound of butter, half a pound of sugar, one pint of new milk, one pint of yeast; when risen, put it in the oven, and bake it till you can ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 21. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Raised Cake |
One quart flour, half a pound butter, one pint sugar, two eggs, half a teacup yeast, one teacup seeded raisins, one and one-half teacups currants. Cream butter and sugar ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 38. | |
| Larkin Housewives' Cook Book (1915) | Raised Coffee Cake |
Into Larkin Bread-Maker put one cup butter and lard mixed, and one cup Add one quart hot milk. lukewarm, add two yeast cakes previously softened in warm water, also one ... From Larkin Housewives' Cook Book, 1915, page 64. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Raised Fruit Cake |
J yeast cake dissolved in one half \ cup wine 2 cups seeded raisins 1 cup citron Mix all ingredients except eggs and Raise over In the morning add eggs and fruit; cover ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 288. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Raised Loaf Cake |
Take a piece of dough, of about three pounds, that has been raised for bread, add to it half a pound of butter, one pound of sugar, five eggs; one cup of milk, one ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 131. | |
| The Virginia House-Wife (1824) | Raisen Cake |
Fake three pounds of flour, one and a half of pounded sugar, a teaspoonful of cloves, one of mace and one of ginger all finely pow der-.d, pass the whole through a ... From The Virginia House-Wife, 1824, page 176. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Raisin Cake |
Take two cupsful of butter, two cupsful of sour two of of sugar, half a dozen eggs, twelve cupsful of flour, two teaspoonsful of soda, two cupsful of and spice to your taste. From Mrs. Porter's New Southern Cookery Book, 1871, page 233. | |
| The Appledore Cook Book (1872) | Raisin Cake |
One cup of molasses, one of butter, one of milk, three of flour, two of chopped raisins, and one teaspoonful of Spice to your Sofl:en the butter and it ai^d the molasses ... From The Appledore Cook Book, 1872, page 96. | |
| The Woman Suffrage Cook Book (1886) | Raisin Cake |
One egg, one cup sugar, one-half cup butter, one cup sour milk, one cup raisins, chopped, one pint of flour, one teaspoonful saleratus. From The Woman Suffrage Cook Book, 1886, page 109. | |
| Larkin Housewives' Cook Book (1915) | Raisin Filling |
Take one-half package Larkin Raisins and stew until tender; cool and off the water. Mash with a potato masher (do not chop them), add two-thirds cup powdered sugar and ... From Larkin Housewives' Cook Book, 1915, page 81. | |
| The Dixie Cook-Book (1883) | Real English Banbury Cake |
Take an equal quantity of clean, well-picked currants, granulated sugar and finely chopped lemon peel and mix it all together and.then add a nice flavoring of ginger’ ... From The Dixie Cook-Book, 1883, page 379. | |
| Mrs. Owen's Illinois Cook Book (1871) | Receipt for Icing |
Put three cupsful white sugar in a saucepan with one cupful of water, let it boil to a clear, thick syrup; then pour in boiling hot over the whites of three eggs, ... From Mrs. Owen's Illinois Cook Book, 1871, page 189. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | RechauflFes and Olla-Podrida |
a cup, or more, of maraschino, rum or sherry wine. Lay the baba, sliced or in individual forms, into the hot syrup and let stand a few minutes, basting the cake with the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 295. | |
| The New England Cook Book (1905) | Recipes for Cakes |
IN cake-making it is absolutely essential that the materials be employed. Stale eggs, strong butter, musty or common are not so much as thought of in this connection. ... From The New England Cook Book, 1905, page 223. | |
| The Creole Cookery Book (1885) | Reddie Cake |
Rub £ Ib. of butter into 1 lb. of sifted flour; mix in tf Ib.. of powdered sugar, 1 tablespoonful of powdered cinnamon, 3 well beaten eggs; mix allinto a dough; roll it ... From The Creole Cookery Book, 1885, page 141. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Regatta Cake |
Two pounds of raised dough, one pint of sugar, one cupful of butter, four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, one pound of raisins. Mix ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 325. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ribbon Cake |
Two cupfuls of sugar, one of milk, four of flour (rather scant), four teaspoonful of soda, one of cream of tartar. the butter to a cream. Add the sugar, gradually, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 324. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Ribbon Cake |
1 cup butter. 1 cup milk. 2 cups sugar. 31¢ cups pastry flour. 4 eggs, yolks and whites beaten separately. Have three long, shallow the dough into three p=: 3gcup ... From Mrs. Lincoln's Boston Cook Book, 1884, page 400. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ribbon Cake |
y2 cup of butter i tablespoonful of baking-powder i cup of washed currants i tablespoonful of cinnamon i^ cup of chopped citron the butter to a cream; add the sugar and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 509. | |
| The Woman Suffrage Cook Book (1886) | Ribbon Cake |
Two cups sugar, three eggs, two-thirds cup butter, one cup sweet milk, three cups flour and one heaping teaspoon ful baking powder put into the flour and sifted. Add a ... From The Woman Suffrage Cook Book, 1886, page 109. | |
| The Boston Cooking-School Cook Book (1896) | Ribbon Cake |
% cup butter % teaspoon cinnamon 2 cups sugar ^ teaspoon mace Yolks 4 eggs ^ teaspoon nutmeg 1 cup milk y^ cup raisins, seeded and 3K cups flour cut in pieces 5 ... From The Boston Cooking-School Cook Book, 1896, page 593. | |
| Aunt Babette's Cook Book (1889) | Ribbon Tart Cake |
Blanch half a pound of almonds, grate the peel of a lemon, beat until thick the yelks of twelve eggs with half a pound of sifted powdered LAYER AND TART OAKES. 311 sugar ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 358. | |
| Larkin Housewives' Cook Book (1915) | Rich Blackberry Cake |
One cup butter, two cups sugar, five eggs. Sift together three times, four cups flour, one teaspoon soda, two. teaspoons each of baking powder and cinnamon, one teaspoon ... From Larkin Housewives' Cook Book, 1915, page 79. | |
| Fifty-Two Sunday Dinners (1913) | Rich Chocolate Cake |
¥ cup Cottolene. ¥ cup hot water. 114 cups sugar. ¥% cup milk. 4 eggs.. 2 cups flour. 4 squares chocolate. 8 teaspoons baking powder. 1 teaspoon cinnamon. Y{ teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 110. | |
| Larkin Housewives' Cook Book (1915) | Rich Chocolate Cake |
Cream one cup butter, add two cups sugar and mix quite smooth. Add the beaten yolks of five eggs, one cup sour milk, one teaspoon soda dissolved in a tablespoon of hot ... From Larkin Housewives' Cook Book, 1915, page 76. | |
| Larkin Housewives' Cook Book (1915) | Rich Cocoanut Frosting |
Take two cups whipped cream, two cups Larkin Cocoanut, of one orange or one teaspoon Larkin Lemon or Orange Extract, one-half cup powdered Mix lightly but thoroughly; ... From Larkin Housewives' Cook Book, 1915, page 80. | |
| The Boston Cooking-School Cook Book (1896) | Rich Coffee Cake |
2 cups sugar 2 tablespoons molasses 1 cup cold boiled coffee 1 teaspoon cinnamon % teaspoon clove % teaspoon mace % teaspoon allspice ^ cup raisins, seeded and cut in ... From The Boston Cooking-School Cook Book, 1896, page 594. | |
| Housekeeping in Old Virginia (1879) | Rich Fruit Cake |
1 quart of sifted flour. 1 pound of fresh butter, cut up in 1 pound powdered sugar. 3 pounds of bloom raisins. 1|- pound of Zante currants. f pound of sliced citron. 1 ... From Housekeeping in Old Virginia, 1879, page 326. | |
| Rumford Complete Cook Book (1908) | Rich Fruit Cake |
K pound butter. y cup molasses. 1 pound brown sugar. y2 ounce cloves. y ounce cinnamon, 2 pounds raisins. xy ounce mace. 2 pounds currants. 1 pound citron chopped 1 ... From Rumford Complete Cook Book, 1908, page 159. | |
| The Good Housekeeper (1841) | Rich Plum or Wedding Cake |
Take two pounds and a half of dried and sifted flour, allow the same quantity of fresh butter washed with rose-water, two pounds of finely pounded loaf sugar, three ... From The Good Housekeeper, 1841, page 103. | |
| The Boston Cooking-School Cook Book (1896) | Rich Strawberry Short Cake |
2 cups flour Few grains nutmeg >^ cup sugar 1 egg 4 teaspoons baking powder % cup butter }^ teaspoon salt 3^ cup milk Mix dry ingredients and sift twice, work in ... From The Boston Cooking-School Cook Book, 1896, page 122. | |
| La Cuisine Creole (1885) | Rich Wedding Cake, or Black Cake |
One pound of flour, nine eggs, the whites and yolks beaten separately, one pound of butter beaten to a cream, one pound of brown sugar, one teacupful of molasses, one ... From La Cuisine Creole, 1885, page 152. | |
| The National Cookery Book (1876) | Rick Jonnny CAKE |
Half a pint of soft-boiled rice, with just enough flour to mak« the batter stick on the board; salt it and spread it on a board Baste with cream, milk or butter. but ... From The National Cookery Book, 1876, page 186. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rigzon Cake |
Two and a half cups sugar, one of butter, one of sweet milk, teaspoon cream tartar, half tea-spoon soda, four cups flour, four eggs; reserve a third of this mixture, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 75. | |
| Common Sense in the Household (1871) | Ring Jumbles |
" 1^ lb. flour, or enough to make out a soft dough. Wineglass (small) rose-water. Cream the butter and sugar, add the beaten yolks, then the rose-water, next half the ... From Common Sense in the Household, 1871, page 338. | |
| La Cuisine Creole (1885) | Ring Jumbles |
One pound of butter, one pound of sugar, four eggs, one and a quarter pounds of flour, or enough to make a soft dough. Line a pan with buttered paper, form the dough ... From La Cuisine Creole, 1885, page 162. | |
| The Dixie Cook-Book (1883) | Rippon Cake |
Two and a half cups sugar, one of butter, one of sweet milk, teaspoon cream tartar, half tea-spoon soda, four cups flour, four eggs; reserve a third of this mixture, and ... From The Dixie Cook-Book, 1883, page 93. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Rival Cake |
Two cupsful of sugar, four eggs, one cupful of melted butter, two and a half cupsful of milk and MRS. a batter,, two teaspoonsful of cream of tartar and one teasjDOonful ... From Mrs. Porter's New Southern Cookery Book, 1871, page 249. | |
| The White House Cook Book (1887) | Rochester Jelly Cake |
ONE and one-half cups sugar, two eggs, one-half cup butter, threefourths cup milk, two heaping cups flour with one teaspoonful cream of tartar, one-half teaspoonful of ... From The White House Cook Book, 1887, page 333. | |
| The Woman Suffrage Cook Book (1886) | Rocky Mountain Sponge Cake |
Two cups of sugar, yolks of five eggs, whites of three, two cups of flour, one-half cup of hot water, one teaspoon ful baking powder. Beat the eggs well, then add ... From The Woman Suffrage Cook Book, 1886, page 112. | |
| The White House Cook Book (1887) | Rolled Jelly Cake |
THREE eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly ... From The White House Cook Book, 1887, page 334. | |
| Three Jell-O Booklets (1910s-1920s) | Roman Sponge |
Dissolve one package of Cherry Jell-0 in one pint of boiling water. When cold whip to consistency of whipped cream, then add one cup of whipped cream, one-half dozen ... From Three Jell-O Booklets, 1910s-1920s, page 11. | |
| The Kansas Home Cook-Book (1874) | Root, Wyandotte |
One teacup sugar, one teacup sweet one teaspoon soda, with flour stiff enough to We wish to impress upon all the necessity of using Cut with a round cookie cutter, with ... From The Kansas Home Cook-Book, 1874, page 168. | |
| The Creole Cookery Book (1885) | Rosa Cake |
Two lbs. of flour, 2 lbs. of butter, 2 lbs of sugar, the yolks of 4 eggs, with the whites of 8, a glass of wine, and 1 of rose water; mix all well together; ldy them on ... From The Creole Cookery Book, 1885, page 143. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rose CoLorine |
Mix together one-fourth ounce each of powdered alum and cream tartar, one ounce powdered cochineal, four ounces loaf sugar, and a saltspoon soda. Boil ten minutes in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 79. | |
| The Dixie Cook-Book (1883) | Rotiep JELLY CAKE |
Beat twelve eggs and one pound pulverized sugar together very lightly, then stir in three-fourths pound of flour, making batter as light as for sponge-cake, and thin ... From The Dixie Cook-Book, 1883, page 90. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Rouiep JELLY CAKE |
Beat twelve eggs and one pound pulverized sugar together very lightly, then stir in three-fourths pound of flour, making batter as light as for sponge-cake, and thin ... From Buckeye Cookery and Practical Housekeeping, 1877, page 72. | |
| Ryzon Baking Book (1916) | Ryzon and |
Mix and a flat greased and floured cake tin, dust over with crumbs, and bake in a moderately hot oven for twenty minutes. The grated rind of half a lemon may be used in ... From Ryzon Baking Book, 1916, page 43. | |
| Ryzon Baking Book (1916) | Ryzon Birthday Cake |
cupful (yi pound) butter. (i pound) sugar. level cupful (6 ozs.) sultana raisins. yi cupful (2 ozs.) currants. yi cupful (2 ozs. ) shreddedcandied citron peel. ... From Ryzon Baking Book, 1916, page 37. | |
| Ryzon Baking Book (1916) | Ryzon Caraway Seed Cake |
yi yi 2 yi level teaspoonfuls caraway seeds. 1 yi level cupfuls (6 ounces) flour. Cream butter and sugar together, add eggs well beaten, milk, orange extract, seeds and ... From Ryzon Baking Book, 1916, page 44. | |
| Ryzon Baking Book (1916) | Ryzon Chocolate Cake |
K cupful (6 ozs.) sugar. (3 ozs.) unsweetened chocolate, grated. }i level teaspoonful grated nutmeg. yi cupful (4 ozs.) butter. large egg. level cupful (4 ozs.) flour. ... From Ryzon Baking Book, 1916, page 43. | |
| Ryzon Baking Book (1916) | Ryzon Chocolate Layer Cake |
(4 ounces) bitter chocolate. yi cupful {y4 gill) boiling water. lyi level cupfuls (10 ounces) sugar. yi (i White frosting. Chocolate frosting. Melt chocolate in small ... From Ryzon Baking Book, 1916, page 46. | |
| Ryzon Baking Book (1916) | Ryzon Cocoanut Filling |
(}/i pound) cocoanut. yi teaspoonful almond extract. Beat up whites of eggs with Ryzon, add sugar, cocoanut, and extract, and stir over the fire until the mixture is ... From Ryzon Baking Book, 1916, page 47. | |
| Ryzon Baking Book (1916) | Ryzon Cogoanut Cake |
{\yi ounces) level cupful {yi pound) shredded cocoanut. White frosting. See page 38 for frosting. and creamy; add yolks of eggs well beaten, milk, orange extract, flour ... From Ryzon Baking Book, 1916, page 39. | |
| Ryzon Baking Book (1916) | Ryzon Devil's Food Cake |
tablespoonfuls (i ounce) lard. (2 ozs.) unsweetened chocolate. Yi (l \]A, level cupfuls {^yi ozs.) flour. yi White Frosting: A few almonds. (i pound); Pink Frosting:—Use ... From Ryzon Baking Book, 1916, page 42. | |
| Ryzon Baking Book (1916) | Ryzon Easily-made Date Cake |
}^ (l \ (6 ounces) brown sugar. [ % level cupfuls (5 ounces) flour. \4, )4. level teaspoonful powdered nutmeg. yi pound (2 cups) stoned and sliced dates, Whipppd cream. ... From Ryzon Baking Book, 1916, page 40. | |
| Ryzon Baking Book (1916) | Ryzon Fillings and Icings |
CAKES should be made to look attractive as well as to taste good. Many cakes are better left in their simple state without any decoration, and when this is the case ... From Ryzon Baking Book, 1916, page 47. | |
| Ryzon Baking Book (1916) | Ryzon Florence Tartlets |
Ryzon flaky pastry, see page 58. yi cupful {% pound) butter. yi cupful {yi pound) sugar. level cupful {yi pound) cake crumbs. Strawberry preserve. From Ryzon Baking Book, 1916, page 67. | |
| Ryzon Baking Book (1916) | Ryzon German Apple Cake |
level table'spoonful sugar. J4 level teaspoonful salt. 2 tablespoonfuls (i ounce) butter or lard. cupful (X pint) milk (scant). For Mixture: ^ cupful (X pound) sugar. X ... From Ryzon Baking Book, 1916, page 43. | |
| Ryzon Baking Book (1916) | Ryzon German Honey Cake |
I yi pounds honey. ' cupfuls (2 pounds) flour. I yi level teaspoonfuls cinnamon. yi level teaspoonful powdered cloves. yi I yi cupfuls (6 ounces) blanched and chopped yi ... From Ryzon Baking Book, 1916, page 51. | |
| Ryzon Baking Book (1916) | Ryzon Gingerbread |
(,yi pint) molasses. yi cupful iyi pound) butter. X cupful (X pound) sugar. cupful {yi pint) boiling water. {}{ lb.) walnut meats. {}4 lb.) seeded level cupfuls (12 ... From Ryzon Baking Book, 1916, page 56. | |
| Ryzon Baking Book (1916) | Ryzon Gold Cake |
yi cupful {% gill) milk. yi teaspoonful orange extract. Cream butter, add gradually sugar, and when thoroughly creamed, add yolks of Sift flour, Ryzon and salt together, ... From Ryzon Baking Book, 1916, page 35. | |
| Ryzon Baking Book (1916) | Ryzon Hasty Cake |
(2 ounces) butter. yi cupful (l gill) milk. egg whites. yi teaspoonful orange or almond Chocolate Frosting: squares chocolate. '^/i cupful (6 ounces) sugar. yi ... From Ryzon Baking Book, 1916, page 39. | |
| Ryzon Baking Book (1916) | Ryzon Lady Baltimore Cake |
level tablespoonfuls ( 2 ounces) butter. Scant half cup {^ yi teaspoonful almond extract. (i gill) water. egg white. level cupful {yi pound) seeded raisins. (2 ounces) ... From Ryzon Baking Book, 1916, page 46. | |
| Ryzon Baking Book (1916) | Ryzon Layer Cake |
cupful (>^ pound) butter or lard. (l pound) sugar. 4 level cupfuls (l pound) flour. 2 cupfuls (l pint) milk. tablespoonfuls (i^ ounces) cornstarch. I egg yolk, level ... From Ryzon Baking Book, 1916, page 45. | |
| Ryzon Baking Book (1916) | Ryzon Lemon Filling |
4 lemons. yi cupful {% pound) butter. yi cupfiil (i>^ gills) water. Strain juice of lemons into a saucepan, add eggs, Ryzon mixed with sugar, butter and water. Stir over ... From Ryzon Baking Book, 1916, page 47. | |
| Ryzon Baking Book (1916) | Ryzon Maryland Black Cake |
JULIUS SNOWDEN, LAUREL, MD. cupful {yi pound) butter. 2}i level cupfuis (l pound) brown sugar. nutmeg, grated. level dessertspoonful (2 level teaspoonfuls) powdered ... From Ryzon Baking Book, 1916, page 38. | |
| Ryzon Baking Book (1916) | Ryzon Orange Filling |
(l ounce) butter. }4 cupful {}i pound) sugar. orange. level tablespoonfuls ( i ounce) cake crumbs. teaspoonful lemon juice. Melt butter in a small saucepan, add sugar, ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | Ryzon Quick Coffee Cake |
by MRS. MEHMERT, OLNEY, j^ cupful (^ pound) sugar. >^ teaspoonful salt. }4 cupful (X pint) milk. }4 cupful (4 ounces) raisins. egg well beaten. tablespoonful {}4 ounce) ... From Ryzon Baking Book, 1916, page 27. | |
| Ryzon Baking Book (1916) | Ryzon Quick Tea Cake |
level cupfuls (K pound) flour. level tablespoonfuls sugar. yi cupful {yi pound) butter or lard. i^ cupful {\yi gills) milk. level tablespoonfuls currants. salt and ... From Ryzon Baking Book, 1916, page 42. | |
| Ryzon Baking Book (1916) | Ryzon Rich Wedding Cake |
lyi level cupfuls (J^ pound) butter. I >^ level cupfuls (J^ pound) sugar. lemons. oranges. nutmeg, grated. I }4 level teaspoonfuls powdered ginger. I yi level ... From Ryzon Baking Book, 1916, page 35. | |
| Ryzon Baking Book (1916) | Ryzon Seton Fruit Cake |
level cupfuls (l pint) dried apples. (i pint) molasses. yi cupful (4 ounces) lard. level cupfuls (i pound) sugar. level cupfuls (i^ pounds) flour. level teaspoonful ... From Ryzon Baking Book, 1916, page 37. | |
| Ryzon Baking Book (1916) | Ryzon Sponge Cake |
Add salt to eggs and beat for fifteen minutes, add sugar and beat until very light, then remove beater, in flour mixed with Ryzon, add extract and mix carefully and ... From Ryzon Baking Book, 1916, page 42. | |
| Ryzon Baking Book (1916) | Ryzon Walnut and Cherry Cake |
ya, cupful (5 ounces) sugar. 3 level tablespoonfuls (^ ounce) rice flour. (2 ounces) butter. yi orange rind, grated. I lemon rind, grated. yi teaspoonful vanilla ... From Ryzon Baking Book, 1916, page 39. | |
| Ryzon Baking Book (1916) | Ryzon Washington Layer Cake |
level tablespoonfuls (3 ounces) butter. level cupful (X pound) sugar. I /^ level cupfuls (6 ounces) (l ^ teaspoonful almond extract. (2 gills) milk. level tablespoonful ... From Ryzon Baking Book, 1916, page 45. | |
| The Woman Suffrage Cook Book (1886) | S^Rge Cake |
Wei^h < unbroken c^— < --rate the yolks and beat them ten min ht ~oken eggs of sugar; beat til light,.M them, with the weight of tin - ’ ^ken eggs of flour, the juice of ... From The Woman Suffrage Cook Book, 1886, page 110. | |
| The New England Cook Book (1905) | Sally Luim, No |
2.—Rub into a quart of flour two teaspoonfills of baking-powder; beat together nearly half a cup of butter and two tablespoonfuls of sugar; put into the flour and mix ... From The New England Cook Book, 1905, page 164. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sally Lunn |
One quart of flour, one generous pint of milk, two spoonfuls of sugar, two eggs, three table-spoonfuls one of salt, half a cake of compressed Have the milk blood warm, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 371. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sally White Cake |
One pound of butter, one pound of white sugar, one pound of flour, twelve eggs, one pound of citron cut fine, one cocoanut grated, one pound of almonds (weighed in the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 231. | |
| The Cook's Own Book (1832) | Sandwiches, Cake |
Cut a sponge cake, a few days old, as for sandw iches, and spread strawberry jam or currant jelly over them. (1) Few things require more care than making sauce?, as most ... From The Cook's Own Book, 1832, page 228. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Satem Execrion Cake |
Four pounds flour, one and a half of sugar, half pound butter, four eggs, one pint yeast, and spice.— One hundred years old. From Buckeye Cookery and Practical Housekeeping, 1877, page 55. | |
| Mrs. Hale's New Cook Book (1857) | Scotch Cake .—Stir |
to a cream a pound of sugar, and threequarters of a pound of butter—put in the juice and grated rind of a lemon, and a wine glass of brandy. Separate the whites and ... From Mrs. Hale's New Cook Book, 1857, page 391. | |
| Directions for Cookery, in Its Various Branches (1837) | Scotch Cake.—rub |
of a of butter into a pound of sifted flour; mix in a pound of powdered sugar, and a large table-spoonful of powdered cinnamon. Mix it into a dough with three well ... From Directions for Cookery, in Its Various Branches, 1837, page 358. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Scotch Cakes |
of a of flour, three ounces of butter, three ounces of lump sugar, sal ammonia about the size of a hazel-nut; warm the in a little milk, and mix the whole stifi* paste; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 228. | |
| Mary Elizabeth's War Time Recipes (1918) | Scotch Fancies |
A tea cake without flour or sugar. 1 egg 1 cup oatmeal (dry) ¥ cup maple sugar @ tablespoons butter substitute Cream the butter substitute. Add the sugar, and cream ... From Mary Elizabeth's War Time Recipes, 1918, page 140. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Scotch or Lemon |
Stir together till white, of sugar, a pound of butter; in eight beaten to a froth, with the grated peel of a couple of lemons, and the juice. Sift a pound of flour and ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 74. | |
| The Dixie Cook-Book (1883) | Scotcn Frurr Cake |
A cup butter, two of white sugar, four of sifted flour, threefourths cup sour milk, half tea-spoon soda, nine eggs beaten separately, one pound raisins, half pound ... From The Dixie Cook-Book, 1883, page 76. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Scotcu Frurr Cake |
A cup butter, two of white sugar, four of sifted flour, threefourths cup sour milk, half tea-spoon soda, nine eggs beaten separately, one pound raisins, half pound ... From Buckeye Cookery and Practical Housekeeping, 1877, page 57. | |
| The Cook's Own Book (1832) | See Cake |
BREAD. (1) Put a quartern of (lour into a large basin, with two tea-spoonfuls of salt; in the middle; dien put in a basin four table-spoonfuls of good yeast; stir in a ... From The Cook's Own Book, 1832, page 70. | |
| The Cook's Own Book (1832) | Seed Cake |
Sift two and a pounds of Hour, with half a pound of good white or loaf sugar, pounded into a pan or From The Cook's Own Book, 1832, page 241. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Seed Cake |
Six cups of flour, three cups of brown sugar, one tea-spoonful of dry cream-tartar, sifted together; warm one cup of milk and one of butter together, add one cup of sour ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 134. | |
| Aunt Babette's Cook Book (1889) | Seed Cake |
Rub one pound of butter and a pound of sifted powdered sugar to a cream and add the yelks of eight eggs, one at a time, one ounce of carroway seed, one nutmeg grated, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 333. | |
| The Good Housekeeper (1841) | Seed Cakes |
One pound of flour—twelve ounces of lump sugar, pounded fine; seven eggs well beaten with the sugar; one ounce of caraway seeds dried and pounded, and two large ... From The Good Housekeeper, 1841, page 99. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Shelah or quick Loaf Cake |
Melt half a pound of butter, when cool work a pound and a half of raised dough. Beat four eggs, with three quarters of a pound of rolled and put it into the cake ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 73. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Shewsbury Cake |
Two cupfuls of butter, one of sugar, three of flour, four eggs, half a teaspoonful of mace. Roll thin, cut into small cakes, and bake in a quick oven. Not a particle ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 333. | |
| The New England Cook Book (1905) | Short Cake |
Simply a "short" biscuit dough. Rub soft butter into flour; then mix with cold milk. One tablespoon butter to 2 cups Automatic Cream may be used in place of butter. From The New England Cook Book, 1905, page 245. | |
| The Woman Suffrage Cook Book (1886) | Short Gingerbread |
One cup of milk, two cups sugar, one of butter, one-half teaspoonful of saleratus, one tablespoonful of yellow ginger, flour enough to roll. Roll very thin. From The Woman Suffrage Cook Book, 1886, page 103. | |
| Cottolene, the New Shortening (c. 1890) | Shortcake—strawberry and Other |
e of an egg toa cream, Beat a piece of Cottolene about the s nd yolks beaten sepa add one cup of sugar, two eggs, whites ¢ oonfuls baking rately; one cup of milk, one ... From Cottolene, the New Shortening, c. 1890, page 13. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Shrewsbury Cake |
Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten to a froth, a rosewater, or essence of lemon, and a pound of flour, roll the cake out and stamp ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 67. | |
| La Cuisine Creole (1885) | Shrewsbury Cake |
Beat to a cream half a pound of butter, and threequarters of a pound of sugar; add five well beaten eggs, a nutmeg, some essence, and about a quart of flour. Sift the ... From La Cuisine Creole, 1885, page 169. | |
| The Creole Cookery Book (1885) | Shrewsbury Cake |
One quart of flour, 2 large or 3 small eggs, 4 1b. of butter, 1 quart of good brown sugar, 2 nutmegs, and orange peel to the taste. From The Creole Cookery Book, 1885, page 140. | |
| The Jewish Manual (1846) | Siesta Cake |
Take one pound of butter, warm it over the fire with a little milk, put it mto a pan with a pound of flour, six eggs, a quarter of a pound of sweet almonds finely ... From The Jewish Manual, 1846, page 180. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Sift the |
flour into a broad pan, or wooden bowl. Sift the powdered sugar into a large deep pan, and cut the butter into it, in small pieces. If the weather is very cold, and the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 60. | |
| Rumford Complete Cook Book (1908) | Sift the |
flour twice and add it to the eggs and sugar. fruit into shreds, toss in flour to keep them separate, and add to the cake; mix lightly and pour into a shallow pan lined ... From Rumford Complete Cook Book, 1908, page 162. | |
| Common Sense in the Household (1871) | Silver Cake |
»J« f " ^ " Whites of ten eggs—whiiiped very stiff. 1 lax'ge teaspoonful essence bitter almonds. Cream butter and sugar; put next the whites of the • then the flour, ... From Common Sense in the Household, 1871, page 332. | |
| Mrs. Owen's Illinois Cook Book (1871) | Silver Cake |
Half teacupful butter, One cupful and a half sugar, Two cupsful and a half flour, The whites of eight eggs. Dissolve half a teaspoonful soda in one tablespoonful water, ... From Mrs. Owen's Illinois Cook Book, 1871, page 192. | |
| Mrs. Owen's Illinois Cook Book (1871) | Silver Cake |
Three-quarters teacupful butter, Four teacupsful flour, The whites of five eggs, Flavor to taste. Peach is good for the silver, and lemon or nutmeg for the gold. From Mrs. Owen's Illinois Cook Book, 1871, page 216. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Silver Cake |
Two teacupsful of white sugar, three-fourths of a cupful of butter, one cupful of sweet milk, four eupsful of flour, whites of six eggs beaten to a stiff froth, one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 252. | |
| The Appledore Cook Book (1872) | Silver Cake |
No. 2, Half a cup of butter, one of sugar, one half of milk, two of flour, the whites of six eggs, one teaspoonful of cream From The Appledore Cook Book, 1872, page 186. | |
| Presbyterian Cook Book (1873) | Silver Cake |
The whites of five eggs; one cup of sugar; two and one half of one cup of butter; one half cup of; of tartar, and one half teaspoonful of soda. Mix the butter and sugar ... From Presbyterian Cook Book, 1873, page 113. | |
| Housekeeping in Old Virginia (1879) | Silver Cake |
J and ^ a quarter of a pound of sifted flour, or 6 ounces of flour. Cream the butter and sugar. — Mrs. W. C. R. From Housekeeping in Old Virginia, 1879, page 318. | |
| Housekeeping in Old Virginia (1879) | Silver Cake |
1 pound powdered sugar. f pound flour. 1 teaspoonful essence of bitter almond. Cream the butter, gradually rub in the flour, then the sugar; add the flavoring; last of ... From Housekeeping in Old Virginia, 1879, page 318. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Silver Cake |
One cupful of sugar, half a cupful of butter, the whites of three eggs, half a cupful of com-starch, in half a cupful of milk; one and a fourth cupfuls of flour, half a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 320. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Silver Cake |
The whites of one dozen eggs beaten very light, one pound of butter, one pound of powdered sugar; rub the butter and sugar together until creamed very light, then add ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 34. | |
| La Cuisine Creole (1885) | Silver Cake |
Cream two coffee-cups of butter with two pints of fine white sugar; add the beaten whites of eighteen eggs, and four pints of flour—one of these pints must be maizena or ... From La Cuisine Creole, 1885, page 165. | |
| La Cuisine Creole (1885) | Silver Cake |
Two pints of sugar and two cups of butter; cream the butter and sugar together. Add two cups of cold water; beat to a froth the whites of eighteen eggs, mix them with ... From La Cuisine Creole, 1885, page 166. | |
| Aunt Babette's Cook Book (1889) | Silver Cake |
Take one pound of pulverized sugar, one-half pound of best butter, rubbed to a cream, threequarters of a cupful of sweet milk, whites of ten «ggs, whipped very stiff, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 331. | |
| Bohemian-American Cook Book (1915) | Silver Layer Cake |
omittingthe the gold colored dough of butter with a cup of sugar, add a teaspoon of cinnamon extract, seven yolks and one whole Qgg, of milk, a cup and a half of flour ... From Bohemian-American Cook Book, 1915, page 263. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Silver Sponge Cakes |
yi teaspoon cream of tartar yi cup bread flour i teaspoon vanilla Beat whites of eggs until stiff and dry and add gradually, while beating constantly, sugar mixed and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 40. | |
| The White House Cook Book (1887) | Silver, or Delicate Cake |
WHITES of six eggs, one cupful of sweet milk, two cupf uls of sugar, four cupf uls of sifted flour, two-thirds of a cup of butter, flavoring and two teaspoonfuls of ... From The White House Cook Book, 1887, page 324. | |
| Gulf City Cook Book (1878) | Silver-cake.—no |
One pound of white sugar, three fourths pound flour, half of butter, whites of fourteen Beat the sugar and it looks like cream the butter and flour well together; then ... From Gulf City Cook Book, 1878, page 135. | |
| Gulf City Cook Book (1878) | Silver-cake.—no |
Two cups of white sugar, two and a half cups sifted flour, half cup of butter, fourths cup sweet milk, half teaspoonful soda, dissolved in the milk, one tea-spoonful ... From Gulf City Cook Book, 1878, page 135. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Simple Butter Cake |
i teaspoons baking powder Follow directions for making Butter Cake, and bake in a loaf in a moderate oven forty minutes, or in rounds twenty minutes. From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. | |
| Aunt Babette's Cook Book (1889) | Simple Cake |
Take butter the size of an egg, stirred to a cream with one cup of sugar. Add gradually the yelks of three eggs and one cup of flour, in which you have sifted a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 347. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Simple Chocolate Cake |
grated rind and juice of J lemon 1 tablespoon flour J teaspoon cinnamon J teaspoon baking powder i teaspoon clove Mix cocoa, spice, flour, baking powder, and salt;, beat ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 290. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Siveet Cakes |
or citron cut in strips; they should be stirred in very gradually, a handful of each alternately; when well mixed in, the immediately, in small tins or in large cake ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 75. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Siveet Cakes |
nately. it immediately in a moderate oven, for about two hours and a half. This kind of cake will keep good four or five months. 178. Almond Cheese Cake. Mix half a ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 77. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Six-months' Cake |
Four eggs, five cupsful of flour, two cupsful of sugar, one cupful of molasses, one and a half cupsful of butter, one cupful of sweet milk, one pound of seeded raisins, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 263. | |
| Mrs. Owen's Illinois Cook Book (1871) | Slack Cake |
Half pound flour, One pound and a half raisins. One pound and a half currants, Half pound citron, Half teaspoonful mace, Half teaspoonful cinnamon, Half teaspoonful ... From Mrs. Owen's Illinois Cook Book, 1871, page 196. | |
| The Epicurean (1894) | SMALL CAKES FOR ENTEEMETS |
Cakes ten to a pound. (3286), APPLE CAKE (Gateau aux PommesX Prepare a froUe paste (No. 136); keep it in a cool jjlace on ice for twenty minutes. Cut alx)ut fifteen good ... From The Epicurean, 1894, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Small Georgia Plain Cake |
This has the grain and of pound two-thirds of a of a cupful of sugar; add three well-beaten eggs, three tablespoonfuls of milk and (alternating with the milk) a cupful ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 19. | |
| The Woman Suffrage Cook Book (1886) | Smith Cake* |
Oue cupful of butter, two of milk, three of sugar, four eggs, Ave and one-half cups flour, one cup currants, one teaspoonful lemon, three teaspoonfuls yeast powder. ... From The Woman Suffrage Cook Book, 1886, page 109. | |
| The Boston Cooking-School Cook Book (1896) | Sncw Cake |
% cup milk % teaspoon vanilla or \% cups flour ^ teaspoon almond extract Follow recipe for mixing butter cakes. Bake forty-five minutes in a deep narrow pan. From The Boston Cooking-School Cook Book, 1896, page 595. | |
| Mrs. Owen's Illinois Cook Book (1871) | Snow Cake |
One cupful and a half powdered sugar, The whites of eight eggs, One teaspoonful cream tartar mixed in the flour. From Mrs. Owen's Illinois Cook Book, 1871, page 241. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Snow Cake |
Half tea-cup butter, one of sugar, one and a half of flour, half cup sweet milk, whites of four eggs, tea-spoon baking-powder; flavor with lemon.—Mrs. Wm. Patrick, Midland, Mich. From Buckeye Cookery and Practical Housekeeping, 1877, page 64. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Snow Cake |
Whites of ten eggs beaten to a stiff froth, sift lightly on this one and a half cups fine white or pulverized sugar, stir well, and add cup flour mixed with tea-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 65. | |
| Mrs. Owen's Illinois Cook Book (1871) | Snow Cake, |
Half pound powdered sugar, One pound arrowroot, The whites of six eggs. Beat the butter to a cream, add arrowroot and sugar, * gradually, beating all the time; beat the ... From Mrs. Owen's Illinois Cook Book, 1871, page 237. | |
| The White House Cook Book (1887) | SNOW CAKE. |
ONE pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, ... From The White House Cook Book, 1887, page 324. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Snow Cake.—delicious |
One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 235. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Snow Flake Cake |
Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 325. | |
| Housekeeping in Old Virginia (1879) | Snow Mountain Cake |
3 cups of sugar, creamed together. 1 cup of sweet cream. 1 teaspoonful cream of tartar and ^ teaspoon of soda, sprinkled in 3^ cups of sifted flour. 308 SNOW OAXE — ... From Housekeeping in Old Virginia, 1879, page 315. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Snow-drift Cake |
Three cupsful of flour, two cupsful of sugar, one-half a cupful of butter, one cupful of sweet of to a froth, one teaspoonful of cream of tartar, one-half a teaspoonful; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 233. | |
| The International Cook Book (1906) | Soda Cake |
Prepare the same quantity of prunes exactly as in No. i, but just before placing them on the fire add six halves of medium, not overripe, sound pears, peeled and cored. ... From The International Cook Book, 1906, page 69. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Soda Gingerbread |
Two quarts of flour, two tea-spoonsful of creamtartar, one tea-spoonful of soda, three cups of butter,: four of sugar, one of yellow ginger, and milk enough to make a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 136. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Soda Jelly Cake |
OxE cupful of rich STveet cream, two cupsful of sugar, two eggs, half a of soda, one of cream of tartar sifted in the flour; make as stiff as batter cakes and bake ... From Mrs. Porter's New Southern Cookery Book, 1871, page 262. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Soda Jumbles |
One quart of flour, two tea-spoonsful of creamtartar, one tea-spoonful of soda stirred into the flour, two cups of sugar and one of butter rubbed together, cold milk ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 135. | |
| Gulf City Cook Book (1878) | Soda-cake.—no |
Two and a half cups of sugar, one and a half cups of butter, one quart of flour, and seven all are well mixed together, add a tea-spoonful of soda and two cream of ... From Gulf City Cook Book, 1878, page 145. | |
| Gulf City Cook Book (1878) | Soda-cake.—no |
One and a half cups of sugar, one cup of milk, two tablespoonfuls of butter, two tea-spoonfuls cream of tartar, one tea-spoonful of soda, three cups of flour, and two ... From Gulf City Cook Book, 1878, page 145. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soft Ginger Cake |
Two teacupsful molasses, One teacupful mixed butter and lard, Four teacupsful and a half flour, One teacupful sour milk or water, Or with water, fourteaspoonsful baking ... From Mrs. Owen's Illinois Cook Book, 1871, page 225. | |
| Housekeeping in Old Virginia (1879) | Soft Ginger Cake |
1 cupful sour cream. \ tablespoonful of soda, 2 tablespoonfuls of ginger. Flour until the spoon will almost stand alone. Cloves and cinnamon to taste. (This is very good.) — Mrs. JT. F. From Housekeeping in Old Virginia, 1879, page 358. | |
| The White House Cook Book (1887) | Soft Ginger Cake |
STIR to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a ... From The White House Cook Book, 1887, page 336. | |
| Gulf City Cook Book (1878) | Soft Ginger-cake.—no |
Three cups of flour, one of sugar, one of molasses, one of butter, six eggs, two tablespoonfuls of ginger, one tea-spoonful in sour milk or vinegar. From Gulf City Cook Book, 1878, page 148. | |
| Gulf City Cook Book (1878) | Soft Ginger-cake.—no |
Five eggs, four cups of flour, two of sugar, one of milk, one of butter, one of molasses, two table-spoonfuls of ginger, one tea-spoonful of soda. From Gulf City Cook Book, 1878, page 148. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Soft Gingerbread |
Melt a cup of butter and mix a pint of molasses, a table spoonful of ginger and a little flour, dissolve three tea spoonsful of saleratus, in a tea cup of and the cake, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 65. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Soft Gingerbread |
One cupful of molasses, one teaspoonful of salt in a cupful of cold water, nearly a of butter, one teaspoonful of ginger (other spices, if desired), flour stiff batter, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 211. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soft Gingerbread |
Six cupfuls of flour, three of molasses, one of cream, one of lard or butter, two eggs, one teaspoonful of saleratus, and two of ginger. This is excellent. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 332. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Soft Gingerbread |
1 cup molasses. ¥% to 14 cup butter or drippings, 1 teaspoonful soda. softened. 1 tablespoonful ginger. - 1 cup milk. 4g teaspoonful salt. 8 cups pastry flour. Bake in ... From Mrs. Lincoln's Boston Cook Book, 1884, page 405. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Soft Gingerbread |
i yz cups of New Orleans molasses i teaspoonful of soda y^ cup of lard i tablespoonful of ginger Beat the yolks of the eggs and the lard together; the milk, soda and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 499. | |
| The Woman Suffrage Cook Book (1886) | Soft Gingerbread |
One cup molasses, piece of butter the size of an egg, two-thirds cup of milk, two cups flour, one teaspoonful soda dissolved in one-third cup of boiling water. From The Woman Suffrage Cook Book, 1886, page 103. | |
| Rumford Complete Cook Book (1908) | Soft Gingerbread |
1 cup New Orleans y2 teaspoon ground cinnamclasses. mon. % cup butter, melted. 1 teaspoon ground ginger. 1 teaspoon soda. Stir the molasses, sugar and butter together; ... From Rumford Complete Cook Book, 1908, page 181. | |
| Common Sense in the Household (1871) | Soft Gingerbread. *^ |
" " " sour or buttermilk. 1 teaspoonful soda dissolved in boiling water. 1 tablespoonful ginger. jibout five cvips of flour—enoxigh to make it thick aa ciij'-cake ... From Common Sense in the Household, 1871, page 343. | |
| Directions for Cookery, in Its Various Branches (1837) | Soft Gingerbread.—mix |
a pint of molasses, and half a pint of milk, and cut up in it half a pound of butler. just enough to melt the and then in six ounces of brown sugar; adding three ... From Directions for Cookery, in Its Various Branches, 1837, page 366. | |
| The New England Cook Book (1905) | Soft Molasses Cake.—Into one |
molasses, put one tablespoonful of ginger, one teaspoonful of cinnamon, one tablespoonful of butter; add one teaspoonful of soda and two teaspoonfuls cream of tartar in ... From The New England Cook Book, 1905, page 225. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Soft Molasses Gingerbread |
A pint of good West India molasses, and a quarter of a pound of butter; mix them together with a large spoon, and then add a large spoonful of saleratus. Stir this into ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 136. | |
| The Boston Cooking-School Cook Book (1896) | Soft Molasses Gingerbread |
1 cup molasses 1 Qg^ y^ cup butter 2 cups flour \% teaspoons soda 2 teaspoons ginger % cup sour milk 3-2 teaspoon salt Put butter and molasses in saucepan and cook until ... From The Boston Cooking-School Cook Book, 1896, page 558. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Soft Sugar Gingerbread |
One cup of butter and two of sugar beaten together, one cup of sour milk, one tea-spoonful of saleratus, four eggs, fiv@ cups of flour, and half a cup of yellow ginger. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 135. | |
| The Boston Cooking-School Cook Book (1896) | Soft Sugar Gingerbread |
1^ cu'^° jiour 1}^ teaspoons ginger ^ cup thin cream Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add alternately with cream to ... From The Boston Cooking-School Cook Book, 1896, page 559. | |
| Gulf City Cook Book (1878) | Soft Tea-cake |
Five eggs, half pound of butter, half pound of sugar, one pound of flour, one wine-glassful of brandy, one nutmeg, one To be dropped in with a spoon. From Gulf City Cook Book, 1878, page 147. | |
| The Creole Cookery Book (1885) | Sontag Cake |
To 1 Ib. of sifted flour, allow 4 lb. of fresh butter washed in rose water, 1 lb. of treacle, 1 nutmeg grated, a little pounded mace.and cinnamon, 1 ounce of pounded ... From The Creole Cookery Book, 1885, page 136. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sorghum Cake |
Three cupsful of flour, one cupful each of butter (or lard) and sorghum, four eggs, half a teaspoouful of soda, spice to taste. From Mrs. Porter's New Southern Cookery Book, 1871, page 264. | |
| The National Cookery Book (1876) | Sorr Gingerbread |
One cupful of molasses, one of butter, one of sugar, one of sour cream, one tablespoonful of ginger, three eggs, one tablespice according to taste and flour enough to ... From The National Cookery Book, 1876, page 273. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sorr Pounp-Cake |
Half pound butter, one of sugar, one of flour, cup sweet milk, five eggs, small teaspoon soda, two of cream tartar; flavor and add fruit if desired. —Miss Emily L. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 62. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sorr SHorr-cake |
One cup sour cream, one tea-spoon saleratus; stir in flour enough to make a batter a little stiffer than for griddlecakes; bake on a griddle, split open and put on milk ... From Buckeye Cookery and Practical Housekeeping, 1877, page 42. | |
| The Cook's Own Book (1832) | Soufflet, Rich |
in wine and a little brandy, sweetened with sugar, some slices of sponge cake; into a deep dish, and pour over them a rich; to a stiff froth the whites of three or four ... From The Cook's Own Book, 1832, page 246. | |
| Foods That Will Win the War and How to Cook Them (1918) | Sour Crham Filling for Cake |
1 cup sour cream (heated) 1 teaspoon gelatine Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. ... From Foods That Will Win the War and How to Cook Them, 1918, page 73. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sour Milk Gingerbread |
4g cup molasses. 1 tablespoonful butter, softened. 1g teaspoonful soda. 1 cup sour milk. 4g teaspoonful salt. _ | 244 cups pastry flour, with an 1 tablespoonful ginger. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 406. | |
| The Boston Cooking-School Cook Book (1896) | Sour Milk Gingerbread |
1 cup molasses 1^ teaspoons soda 1 cup sour milk 2 teaspoons ginger 23^ cups flour 1^ teaspoon salt ^ cup melted butter Mix soda with sour milk and add to molasses. Sift ... From The Boston Cooking-School Cook Book, 1896, page 558. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sour Milk Gingerbread |
1 egg 1 cup sour milk 2 teaspoons ginger 2 teaspoons soda Mix and sift dry ingredients beat well, pour into buttered pan, and bake twenty to thirty From Lowney's Cook Book, Illustrated in Colors, 1907, page 304. | |
| Larkin Housewives' Cook Book (1915) | Sour Milk Gingerbread |
Mix one-fourth cup Larkin Cooking Oil or Lard with one cup sugar and one egg. Beat very light. Add one-half cup molasses. Sift two teaspoons Larkin Ginger, one teaspoon ... From Larkin Housewives' Cook Book, 1915, page 84. | |
| The Dixie Cook-Book (1883) | SourHern Seep CAKE |
Cream, one cup sugar, and one-third cup butter; add yolks of two eggs, one-half cup sweet milk, two tea-spoons baking-powder sifted in.two cups flour, one table-spoon ... From The Dixie Cook-Book, 1883, page 82. | |
| The Dixie Cook-Book (1883) | Sournern-ricuts CAKE |
Three eggs, one tea-cup sugar, one of butter, two of flour, scant half cup New Orleans molasses, half a tablespoon each of cinnamon, sifted ginger and allspice, half a ... From The Dixie Cook-Book, 1883, page 82. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Brown Cake |
Cream two cups brown sugar with one cup butter, pour around this one cup sweet or sour milk, whip four eggs and pour on top, add three cups flour with three teaspoons ... From California Mexican-Spanish Cook Book, 1914, page 112. | |
| The Creole Cookery Book (1885) | Spanish Cake |
Rub, till quite fine and smooth, 1 1b. of butter with 2 Ibs. of flour; add 1 Ib. of good brown sugar; roll fine; mix all together with 4 well beaten eggs; break the ... From The Creole Cookery Book, 1885, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Spanish Cake |
Yolks 2 eggs 1 teaspoon cinnamon y^ cup milk Whites 2 eggs Mix ingredients in order given. Bake in shallow tins and spread between and on top Caramel Frosting. From The Boston Cooking-School Cook Book, 1896, page 590. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Spanish Chocolate Cake |
Dissolve on the back of the stove half a cup of grated unsweetened chocolate, one-fourth of a cup of granulated sugar and two tablespoons of milk. Beat to a cream ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 64. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Chocolate Cake |
Get the Spanish chocolate, a little round cake about three inches across, flavor different from other chocolate. Melt two cakes, add one-half cup butter, one cup brown ... From California Mexican-Spanish Cook Book, 1914, page 112. | |
| Fifty-Two Sunday Dinners (1913) | Spanish Layer Cake |
1 cup sugar. 1 teaspoon cinnamon. Yolks 2 eggs. Y{ teaspoon cloves. ~ ¥ cup milk. V4 teaspoon salt. 1% cups pastry flour. Whites 2 eggs. stantly. Mix and sift flour, ... From Fifty-Two Sunday Dinners, 1913, page 78. | |
| Mrs. Owen's Illinois Cook Book (1871) | Spice Cake |
One cupful of brown sugar, Half cupful sweet milk, One teaspoonful cinnamon, One teaspoonful cloves, A little lemon. This is to be mixed as other are, sugar and butter ... From Mrs. Owen's Illinois Cook Book, 1871, page 193. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Spice Cake |
can be made advantage at time as the above: the yolks of seven eggs, two cupsful of brown sugar, one cupful of molasses, one of one coffeecupful of sour cream, one even ... From Mrs. Porter's New Southern Cookery Book, 1871, page 229. | |
| Housekeeping in Old Virginia (1879) | Spice Cake |
Mix 2|- teaspoonfuls yeast powder in 2^ cupfuls flour. 1 cupful brown sugar. |- cupful syrup. ■|- cupful butter, must be melted after being measured. Stir with the sugar ... From Housekeeping in Old Virginia, 1879, page 348. | |
| The Dixie Cook-Book (1883) | Spice Cake |
Three pounds seedless raisins, one and a half pounds citron, one pound butter, two and a half coffee-cups sugar, two of sweet milk, four of flour, six eggs, two large ... From The Dixie Cook-Book, 1883, page 82. | |
| The Creole Cookery Book (1885) | Spice Cake |
One Ib. of flour, 1 Ib. of sugar, # lb. of butter, 6 eggs, 1 small spoonful of cinnamon, the same of cloves, and 1 wineglass of brandy; beat the butter and sugar ... From The Creole Cookery Book, 1885, page 146. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spice Cake |
i cup of brown sugar i tablespoonful of cinnamon y& cup of molasses i cup of thick, sour cream i teaspoonful of soda i tablespoonful of allspice i pound of raisins From Mrs. Rorer's Philadelphia Cook Book, 1886, page 500. | |
| Aunt Babette's Cook Book (1889) | Spice Cake |
Cream two cups of sugar and one-half cup of butter, the usual way. Add two eggs, one cup of sour milk, one cup of chopped raisins, three cups of flour, two teaspoonfuls ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 335. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spice Cake |
IJ cups brown sugar J teaspoon nutmeg \ teaspoon clove sift dry ingredients, add butter, sugar, eggs, and milk, and beat until smooth. in a moderate oven forty minutes. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 286. | |
| Larkin Housewives' Cook Book (1915) | Spice Cake |
Cream one cup lard, add one cup each of sugar, molasses and thick sour milk, four cups sifted three times with two teaspoons soda and one teaspoon each cinnamon and ... From Larkin Housewives' Cook Book, 1915, page 77. | |
| Aunt Sammy's Radio Recipes (1927) | Spice Cake |
IJ^ Clips sugar. 5^ cup coffee. l}/2 teaspoons cinnamon. ]/2 teaspoon nutmeg. J4 teaspoon cloves. Cream the butter and sugar, add the eggs, one at a time, and beat From Aunt Sammy's Radio Recipes, 1927, page 75. | |
| The New England Cook Book (1905) | Spice Cake, No |
2.—One of butter, two of sugar, four eggs, a teaspoonful of cream tartar, half a teaspoonful of soda, half a cupful of sour milk, one of molasses, three cupfuls of a ... From The New England Cook Book, 1905, page 232. | |
| The Creole Cookery Book (1885) | Spice Cake. E |
Four cups of sifted flour, 1 of butter, 1 of sugar, 1 of molasses, 4 cup of sour milk,-1 teaspoon of soda, 3 eggs, 1 teaspoon of ginger, 1 of spice, 1 of cinnamon, 1 of ... From The Creole Cookery Book, 1885, page 149. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spice Marble Cake |
For the white part cream half a cupful of butter with one cupful of sugar; iadd half a cupful of milk, two cupfuls of flour, two teaspoonfuls of cream of tartar, half a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 14. | |
| Gulf City Cook Book (1878) | Spice-cake |
Three eggs, one cup of butter, three cups of sugar, four of flour, one of milk, one of yeast-powder, one table-spoonful of allspice, ginger, cloves, cinnamon, and half a nutmeg. From Gulf City Cook Book, 1878, page 143. | |
| Aunt Babette's Cook Book (1889) | Spiced Cream Layer Cake |
Rub to a cream two tablespoonfuls of butter with one teacupful and a half of pulverized sugar, add the yelks of three eggs, stirring in one at a time, one teacupful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 361. | |
| The Creole Cookery Book (1885) | Spiced Ginger Cake |
Ten eggs, } Ib. of sugar, 2 tumblerfuls of molasses, 3 lb. of butter, 1 Ib. of flour, 1 tablespoon of ground ginger, 1 of allspice, 1 of cinnamon, 2 teaspoonfuls of yeast powder. From The Creole Cookery Book, 1885, page 165. | |
| Presbyterian Cook Book (1873) | Spkingfield Alieoxd Cake |
Two cupsful of sugar; one of butter; one of milk; four of five eggs; two teaspoonsful of cream tartar, and one of Bake in jelly cake pans. Make a custard of one cupful ... From Presbyterian Cook Book, 1873, page 122. | |
| La Cuisine Creole (1885) | Splendid Fruit Cake |
One pound of butter washed and creamed, one and one-fourth pounds of white sifted sugar, creamed with the butter; add the yolks, beaten lightly, alternately, with the ... From La Cuisine Creole, 1885, page 150. | |
| The National Cookery Book (1876) | Sponce CAKE PuDDIN¢ |
S f 1 red | td hi g = s I ~ | ll: la oOllinge new I \ | ¢ Wo Hasolved. Grate in the rind of a ind wh partl vole d hal elassful of brand for one hour; then strain an ... From The National Cookery Book, 1876, page 218. | |
| The Dixie Cook-Book (1883) | Sponce For WINTER USE |
Peel and boil four or five medium-sized potatoes in two quarts of water (which will boil down to one quart by thet ime the potatoes are cooked): when done, take out and ... From The Dixie Cook-Book, 1883, page 21. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sponce-CaKE |
Six eggs, two tea-cups pulverized sugar; beat yolks and sugar to acream, add one and a half cups of flour with two small tea-spoons baking-powder in it; then add the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 63. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sponce-CakE |
Three eggs, one and a half cups powdered sugar, two of sifted flour, two tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 63. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sponce-Cake |
Twelve eggs, pint pulverized sugar, one of flour, measured before sifting, small tea-spoon salt, heaping tea-spoon baking-powder, essence of ‘lemon for flavor; beat the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 63. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sponce-Cake |
Onc pound sugar, one of flour, ten eggs; stir yolks of eggs and sagar till perfeetly light; beat whites of eggs and add them with the flour after beating together ... From Buckeye Cookery and Practical Housekeeping, 1877, page 63. | |
| The Dixie Cook-Book (1883) | Sponer Afp Ware Cakes |
The good quality of all delicate cake, and especially of sponge cake, depends very much upon its being made with fresh eggs. It can never be perfect unless pulverized ... From The Dixie Cook-Book, 1883, page 68. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sponge |
in this way every other day for one week. Then mix a quarter ounce each of white allspice together, and rub well into the Do this two days in succession, and let it hang ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. | |
| Dainty Desserts for Dainty People (c. 1910s) | Sponge |
Whites of two eggs, beaten stiff. 1 dozen blanched Pistachio nuts, finely chopped. in cold water five minutes. Put banana pulp, lemon iuice and sugar in saucepan, and ... From Dainty Desserts for Dainty People, c. 1910s, page 17. | |
| Housekeeping in Old Virginia (1879) | Sponge Boll |
1 dozen eggs. Mix as for sponge cake. Bake in thin sheets and spread on stewed apples, or any kind of fruit, a little sweetened; roll the sheets with the top on the ... From Housekeeping in Old Virginia, 1879, page 342. | |
| The New England Cook Book (1905) | Sponge Caka—Five |
eggs, half a pound of sugar, quarter pound of flour, juice and rind of half a lemon. Beat yelks of sugar, and lemon; add half the beaten whites, then half the flour, the ... From The New England Cook Book, 1905, page 231. | |
| The American Frugal Housewife (1829) | Sponge Cake |
The nicest way to make sponge cake, or diet-bread, is the weight of six eggs in sugar, tlie weight of four eggs in From The American Frugal Housewife, 1829, page 79. | |
| The Good Housekeeper (1841) | Sponge Cake |
Take one pound of finely pulverized loaf sugar, nine eggs and twelve ounces of dried and sifted flour. Beat the eggs, yolks and whites separately, nearly half an hour; ... From The Good Housekeeper, 1841, page 99. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Sponge Cake |
One pound of white sugar, and the yolks of | twelve eggs well beaten together; add the rind of a lemon grated, and the juice of half a one; beat it very light; then add ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 130. | |
| Mrs. Hale's New Cook Book (1857) | Sponge Cake |
Pudding, No. 2.—Beat three eggs very light, leaving out the whites of two; add three table-spoonsful ofsifted three talile-spoonsful of pounded white sugar; gradually ... From Mrs. Hale's New Cook Book, 1857, page 324. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sponge Cake |
One of the very nicest of made), and one of the most difficult to make just right; the absence of butter makes it the more difficult to avoid the leathery toughness so ... From Mrs. Porter's New Southern Cookery Book, 1871, page 237. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sponge Cake |
We add two methods, said bv a competent lady to produce very fine cake: Six eo:o;s, same weight of sugar, half weight of flour, half a lemon squeezed in. the whole of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 240. | |
| The Appledore Cook Book (1872) | Sponge Cake |
Three eggs, one and a half cups of sugar, two of flour, one half of cold water, one teaspoonful of cream of tartar, one half of saleratus. Beat the sugar and eggs ... From The Appledore Cook Book, 1872, page 95. | |
| The Appledore Cook Book (1872) | Sponge Cake |
^.^ Beat to a froth seven eggs and two teacups of sugar; into this two coffee-cups of flour, in which is mixed one teaspoonful of saleratus and two of cream of tartar. From The Appledore Cook Book, 1872, page 187. | |
| The Appledore Cook Book (1872) | Sponge Cake |
No. 2. One pint of sugar, one and a half of flour, twelve eggs, one lemon. Beat the sugat the juice andgrated rind of the lemon, and the yolks of the eggs together, then ... From The Appledore Cook Book, 1872, page 187. | |
| The Kansas Home Cook-Book (1874) | Sponge Cake |
powdered sugar, twelve eggs beaten separately; beat yolks and sugar together fifteen minutes; one lemon grated, threefourths of a pound of flour. Stir just enough to mix in the nicely. From The Kansas Home Cook-Book, 1874, page 146. | |
| Housekeeping in Old Virginia (1879) | Sponge Cake |
The weight of 1 dozen eggs in sugar. The weight of 4 eggs in flour. The juice and rind of 1 lemon. Beat well, and bake quickly. — Mrs. Mc G. Confederate Sponge Cake, 1 ... From Housekeeping in Old Virginia, 1879, page 340. | |
| Housekeeping in Old Virginia (1879) | Sponge Cake |
Weight of 10 in powdered sugar. Weight of 6 in flour. Grated rind and juice of 1 lemon. Beat the yolks of eight eggs very light, then add the sugar SPONGE CAKE — EXTEA ... From Housekeeping in Old Virginia, 1879, page 340. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sponge Cake |
Ten eggs, two and a half cupfuls of sugar, two and a half of pastry flour, the juice and grated rind of one lemon. the yolks and sugar together until very light. Add the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 329. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Sponge Cake |
Take one dozen eggs and put in scales as the balance for weighing an equal quantity of sugar. Then balance flour to the weight of six eggs. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 35. | |
| The Dixie Cook-Book (1883) | Sponge Cake |
Three eggs, one and a half cups powdered sugar, two of sifted flour, two teaspoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of ... From The Dixie Cook-Book, 1883, page 81. | |
| The Dixie Cook-Book (1883) | Sponge CaKE |
Twelve eggs, pint pulverized sugar, one of flour, measured before sifting, small tea-spoon salt, heaping tea-spoon baking powder, essence of lemon for flavor; beat the ... From The Dixie Cook-Book, 1883, page 81. | |
| The Creole Cookery Book (1885) | Sponge Cake |
The weight of 10 eggs in very fine sugar, 6 in flour; beat the yolks with the flour, and the whites alone; then, by degrees, mix the whites and flour with the other ... From The Creole Cookery Book, 1885, page 140. | |
| The Creole Cookery Book (1885) | Sponge Cake |
Four cups of flour, 1 cup of sugar, 1 cup of cold water, 8 eggs and a little soda dissolved in vinegar. From The Creole Cookery Book, 1885, page 159. | |
| The Creole Cookery Book (1885) | Sponge Cake |
Six eggs, 2 cups white sugar, 34 cups of flour, 4 cup of milk, 1 tablespoon of yeast powder. From The Creole Cookery Book, 1885, page 160. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sponge Cake |
Weight of the eggs in sugar Half the weight of the eggs in flour After weighing the sugar and flour, separate the eggs. the yolks and sugar together until very light. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 502. | |
| The Woman Suffrage Cook Book (1886) | Sponge Cake |
One pound pulverized sugar, one-half pound flour, twelve eggs, one lemon, grated rind and juice. Beat whites to a stiff froth, beat also the yolks, then beat thoioughly ... From The Woman Suffrage Cook Book, 1886, page 111. | |
| The White House Cook Book (1887) | Sponge Cake |
SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two ... From The White House Cook Book, 1887, page 320. | |
| Aunt Babette's Cook Book (1889) | Sponge Cake |
Beat the yelks of twelve eggs very light, add one pound of powdered sugar and beat again until quite thick. Grate in the peel of a lemon, adding the juice also, and add ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 330. | |
| Aunt Babette's Cook Book (1889) | Sponge Cake |
Beat eight eggs very light with two small teacupfuls of sugar, a pinch of salt and grated peel of a lemon. Beat until the consistency of a very thick batter, sift a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 542. | |
| The Boston Cooking-School Cook Book (1896) | Sponge Cake |
Yolks 6 eggs Grated rind one-half lemon 1 tablespoon lemon juice 1 cup flour Beat yolks until thick and lemon-colored, add sugar * gradually, and continue beating, using ... From The Boston Cooking-School Cook Book, 1896, page 582. | |
| The New England Cook Book (1905) | Sponge Cake |
2 eggs, well beaten; 1 cup sugar; 1 cup Automatic Flour; yi cup warm milk (this makes thin batterj; almond or pistachio flavoring granulated baking. From The New England Cook Book, 1905, page 245. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sponge Cake |
Two cups of sifted flour, one and a half cups of pulverized sugar, a half cup of cold water, two tablespoons of lemon juice, two teaspoons of baking powder, four eggs. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 190. | |
| The Southern Cookbook (1912) | Sponge Cake |
Weigh ten eggs, and their weight in very fine sugar, and that of six in flour, and the whites alone in a very stiff froth, then by degrees mix the whites and the flour ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 79. | |
| Aunt Sammy's Radio Recipes (1927) | Sponge Cake |
1 cup sifted soft-wheat flour. 3 teaspoons lemon juice. ^ lemon rind,- grated. (69) them into the mixture, and add the flavoring last. For beating the eggs, a Dover ... From Aunt Sammy's Radio Recipes, 1927, page 73. | |
| Housekeeping in Old Virginia (1879) | Sponge Cake Boll |
1^ teacups flour. 1 teacup powdered sugar. Bind and juice of a lemon. Beat the eggs separately and very light. Do not beat the batter much after adding the flour, which ... From Housekeeping in Old Virginia, 1879, page 342. | |
| La Cuisine Creole (1885) | Sponge Cake Pudding |
Stale sponge or other plain cake may be made into a nice pudding by crumbling it into a little more than a pint of milk and two or three beaten eggs, and baking it. ... From La Cuisine Creole, 1885, page 242. | |
| The Creole Cookery Book (1885) | Sponge Cake Pudding |
Grate 3 stale sponge cakes and with them 4 the peel of a lemon, and. all the juice; mix them in cold milk until they are quite soft; beat 3 eggs together, and stir them ... From The Creole Cookery Book, 1885, page 208. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sponge Cake, No |
The yolks of a dozen eggs and whites of eight, one and three-fourths cupfuls of sugar, the same quantity of flour, the sugar together. Add the lemon nnd and juice and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 329. | |
| The Creole Cookery Book (1885) | sponge Cake, with Butter |
The weight of 14 eggs in sugar, 8in flour and 6 or7 in butter; cream the butter and flour together; then beat the eggs and sugar light; then add the rind and juice of a lemon; bake in cups. From The Creole Cookery Book, 1885, page 140. | |
| The Jewish Manual (1846) | Sponge Cakes |
Mix six eggs, half the whites, half a pound of lump sugar, half a pound of flour, and a quarter of a pint of water, which should be strongly flavoured by lemon peel ... From The Jewish Manual, 1846, page 187. | |
| Boston School Kitchen Text-Book (1887) | Sponge Cakes |
are made without butter, and quite rich contain only eggs, sugar, flavoring, and A cheaper kind is made by using some usually w\ater, and more flour, and substituting ... From Boston School Kitchen Text-Book, 1887, page 240. | |
| Larkin Housewives' Cook Book (1915) | Sponge Ceike |
Six eggs, one cup sugar, one tablespoon lemon juice, grated rind of one lemon, one cup flour, one-fourth teaspoon yolks until thick and lemon-colored, add sugar ... From Larkin Housewives' Cook Book, 1915, page 73. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sponge Cocoanut Pudding |
custard with two tablespoons Arrange in layers one dozen macaroons, one dozen lady fingers and one dozen cocoanut cakes. and grated From Lowney's Cook Book, Illustrated in Colors, 1907, page 232. | |
| The Appledore Cook Book (1872) | Sponge Drops |
Beat to a froth three eggs and one teacup of sugar; stii this one heaping coffee cup of flour, in which one leaspoonful of cream of tartar and half of saleratus are ... From The Appledore Cook Book, 1872, page 174. | |
| The White House Cook Book (1887) | Sponge Drops |
BEAT to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoonful of cream of tartar and half a teaspoonful of ... From The White House Cook Book, 1887, page 342. | |
| The Boston Cooking-School Cook Book (1896) | Sponge Drops |
Drop Lady Finger mixture from tip of spoon on unbuttered -paper. Sprinkle with powdered sugar, and bake eight minutes in a moderate oven. From The Boston Cooking-School Cook Book, 1896, page 584. | |
| Rumford Complete Cook Book (1908) | Sponge Drops |
X cup sugar. Beat the eggs till very light; add the sugar and beat again; fold in gently the flour, salt and baking powder Drop by teaspoonfuls on pans, some distance ... From Rumford Complete Cook Book, 1908, page 184. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sponge Drops |
Beat three eggs lightly, add threefourths of a cup of granulated sugar, one heaping cup of flour sifted with one tea¬ spoon of cream of tartar and one-half teaspoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 84. | |
| The Creole Cookery Book (1885) | Sponge Ginger Cake |
Warm 1 pint of molasses; stir in while warm a piece of butter the size of an egg, 1 tablespoonful of white ginger, 1 teaspoonful of soda dissolved in milk; strain this ... From The Creole Cookery Book, 1885, page 155. | |
| Common Sense in the Household (1871) | Sponge Gingerbread |
{eggless). »J« 1 heaping tablespoonful butter. 1 cup molasses. " " milk (sour is best). 2 teaspoonfuls saleratus, not soda, dissolved in hot water 2 teaspoonfuls ginger. ... From Common Sense in the Household, 1871, page 343. | |
| Presbyterian Cook Book (1873) | Sponge Gingerbread |
One cup of sour milk; one of molasses; one half cup of butter; two eggs: one and one half teasjioonsful of soda; one quart of flour, and one large tablespoonful of ginger. From Presbyterian Cook Book, 1873, page 120. | |
| Gulf City Cook Book (1878) | Sponge Layer-cake |
One coffee-cup of sugar, one coffee-cup of flour, one teaspoonful of yeast-powder, or one tea-spoonful cream of tartar, half tea-spoonful of soda, one table-spoonful of ... From Gulf City Cook Book, 1878, page 138. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sponge Pudding |
One-quarter of a pound of flour, the same of sugar; boil with one quart of milk to a thick batter; it is boiled add one-quarter of pound butter to it, mix well; then ... From Mrs. Owen's Illinois Cook Book, 1871, page 267. | |
| The Appledore Cook Book (1872) | Sponge Pudding |
Beat to a froth three eggs and one cup of sugar; stif into this half a cup of cold water, and th^n two cups of flour in which are mixed one teaspoonful of saleratus and ... From The Appledore Cook Book, 1872, page 112. | |
| Aunt Babette's Cook Book (1889) | Sponge Pudding |
Set one quart of milk to boil. Beat the yelks of five eggs light with three tablespoonfuls of sugar, three of butter and three of flour. Beat. to a light batter. When ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 279. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sponge Pudding. |
44 cup sugar. 44 cup butter. ¥ cup flour. Yolks of 5 eggs. 1 pint milk, boiled. Whites of 5 eggs. Mix the sugar and flour, wet with a little cold milk, and stir into the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 363. | |
| Aunt Babette's Cook Book (1889) | Sponge Steudel |
Make a pancake batter of four whole eggs and the yelks of two, one pint of milk, some salt, and flour enough to make it the consistency of a pancake batter. Bake quite ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 301. | |
| Gulf City Cook Book (1878) | Sponge-cake |
Twelve eggs, the weight of ten in sugar and six in Flavor with lemon. Bake the cake in a paste of ryemeal or Graham meal—the fine siftings of wheat-bran, mixed with a ... From Gulf City Cook Book, 1878, page 134. | |
| Gulf City Cook Book (1878) | Sponge-cake Pudding |
Butter a mold well, and ornament it with dried cherries or raisins; then fill three fourths full with sponge-cake. over this a custard made of half a of milk, two half a ... From Gulf City Cook Book, 1878, page 177. | |
| Gulf City Cook Book (1878) | Sponge-cake.—no |
Beat the yelks of ten eggs, with one pound of sugar, then add the whites of the eggs, well beaten. Stir in a little over a half pound of flour, and bake with a moderate fire. From Gulf City Cook Book, 1878, page 132. | |
| Gulf City Cook Book (1878) | Sponge-cake.—no |
Nine eggs, one pound of sugar, and half a pound of H5 Flavor with the juice and grated rind of one lemon. the eggs separately, and stir flour a at a time. Add an extra ... From Gulf City Cook Book, 1878, page 132. | |
| Gulf City Cook Book (1878) | Sponge-cake.—no |
Take as many eggs as you please, the weight of the eggs in sugar, half their weight in flour. From Gulf City Cook Book, 1878, page 133. | |
| Gulf City Cook Book (1878) | Sponge-pudding |
One fourth pound of flour, one fourth pound of sugar, one quart of sweet milk; boil these ingredients; then add one fourth pound of butter, and twelve eggs well-beaten. ... From Gulf City Cook Book, 1878, page 181. | |
| The National Cookery Book (1876) | Sportsman’s Cake |
water over to shape. your meat or fish, yp them into the hot un and brown them—in the case of fish, in a little butte and in th STavy when it is meat. It you have no ... From The National Cookery Book, 1876, page 142. | |
| The Creole Cookery Book (1885) | Spring Cake |
Fifteen eggs, the weight of 14 in sugar, and 7 in flour, the rind and juice of 2 lemons. From The Creole Cookery Book, 1885, page 139. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sprinkle the |
sides and bottom with currants. Arrange layers of the mixed cakes, which sprinkle with currants. Continue this until all the cake and currants are used. Put a pint and a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 276. | |
| The Dixie Cook-Book (1883) | SproncE Cake |
One pound sugar, one of flour, ten eggs; stir yolks of eggs and sugar till perfectly light; beat whites of eggs and add them with the flour after beating together ... From The Dixie Cook-Book, 1883, page 81. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Spunge-cake |
requires a very quick oven, particularly at the It should be baked as fast as possible, or it will be tough and heavy, however light it may have been before it went into ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 66. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Spurge Cake |
Twelve e*rgs. Ten ounces of sifted flour, dried nea r the fire. A pound of loaf-sugar, powdered and sifted. Twelve drops of essence of lemon. A grated nutmeg. A ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 65. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srick Cake |
Three pounds seedless raisins, one and a half pounds citron, one pound butter, two and a half coffee-cups sugar, two of sweet milk, six eggs, two large tea-spoons ... From Buckeye Cookery and Practical Housekeeping, 1877, page 64. | |
| The International Cook Book (1906) | St. Honor^ Cake |
1943. POTAGE, MARIE LOUISE Place in a saucepan one each sliced carrot and onion, two each sliced leeks and branches celery, two branches parsley, one branch chervil, one ... From The International Cook Book, 1906, page 594. | |
| The Picayune Creole Cook Book (1901) | Stage Planks, or Gingerbread With |
out Butter or Eggs Estomac Mulétre 1 Cup of Molasses. 1 Cup of Sour Milk. 1. Tablespoonful of Ground Ginger. 1 Gill of Lard. 3 Cups of Flour. 1 Teaspoonful of Baking ... From The Picayune Creole Cook Book, 1901, page 300. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Star Cake |
One cupful and a half of sugar, one cupful of butter, two and a of flour, half a pound of raisins, half a cupful of milk, three eggs and one teaspoonful of soda; bake in ... From Mrs. Porter's New Southern Cookery Book, 1871, page 273. | |
| The White House Cook Book (1887) | Starch Polish |
TAKE one ounce of spermaceti and one ounce of white wax; melt and run it into a thin cake on a plate. A piece the size of a quarter dollar added to a quart of prepared ... From The White House Cook Book, 1887, page 593. | |
| Aunt Babette's Cook Book (1889) | Steawberey Smacks |
Make some puffs, according to " cream cake " recipes, and fill in with whipped cream and fresh stawberries which have been liberally sugared with pulverized sugar. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 415. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stem and |
stone your cherries; take an of red jjress throu2:h a sieve, add the iuice to vour cherries with the crumb of two sponge cakes, quarter of a of sugar and one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 318. | |
| The White House Cook Book (1887) | Stewed Pears |
STEWED pears with a thick syrup make a fine dessert dish accompanied with cake. Peel and cut them in halves, leaving the stems on and scoop out the cores. Put them into ... From The White House Cook Book, 1887, page 406. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Stir in |
flour to render it of the consistency of pound cake. 165. Rich Cream Cake. till white, quarters of sugar, add a wine glass of brandy, seven beaten a the whites and yolks ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 72. | |
| Directions for Cookery, in Its Various Branches (1837) | Stir in |
half a pint of rich Beat fourteen eggs till very smooth and thick, and alternately with the two pounds and a half of flour which you sifted When the sponge is quite ... From Directions for Cookery, in Its Various Branches, 1837, page 350. | |
| The Cook's Own Book (1832) | Stir the |
hard, and put in the lemon at the last. When the whole is mixed, stir it till very light. Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in ... From The Cook's Own Book, 1832, page 132. | |
| Directions for Cookery, in Its Various Branches (1837) | Stir the |
whole mixture very hard. it in buttered dishes, laying puff paste the edges. If accurately made, found delicious. It must be put in the oven immediately. COMMON CHEESE ... From Directions for Cookery, in Its Various Branches, 1837, page 297. | |
| Directions for Cookery, in Its Various Branches (1837) | Stir the |
whole very hard; put It into a deep tin pan with straight or upright sides, and bal^^t in a moderate oven from two to three hours. If baked ir^Dutch oven, take oflf the ... From Directions for Cookery, in Its Various Branches, 1837, page 342. | |
| Directions for Cookery, in Its Various Branches (1837) | Stir the |
v.-hole very hard, and bake it either in a tin pan, or in The oven should be rather quick. WASHINGTON CAKE.—Stir together a pound of butter and a pound of sugar; and ... From Directions for Cookery, in Its Various Branches, 1837, page 349. | |
| Aunt Babette's Cook Book (1889) | Stra.wbekey Cake |
Bake two layers of sponge or cup cake and fill. with strawberries. Cut and sugar it, and spread either with whipped cream or beaten white of egg, sweetened. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 354. | |
| Common Sense in the Household (1871) | Strawberky Shortcake |
*J« 1 qiTart flour. 1 large cup sour cream or very rich " loppered " milk. 1 egg. 1 tablespoonful white sugar. 1 saltspoonful Proceed, in mixing and baking, as with the ... From Common Sense in the Household, 1871, page 308. | |
| Housekeeping in Old Virginia (1879) | Strawberry Cakes |
1 pound loaf sugar. 358 HOLMOROFT CAKE COOKIES, Mace and a little wine to flavor. Bake quickly.-— ilfrs. A. T, HoLMCROFT Cake.; 1 coffee-cup of sugar. j 2 tablespoonfuls ... From Housekeeping in Old Virginia, 1879, page 365. | |
| The Appledore Cook Book (1872) | Strawberry Short Cake |
One cup of sour milk, butter the size of a walnut, one third of a teaspoonfiil of soda, one fourth of teaspoonful of salt; mix lightly, and bake in a quick oven. From The Appledore Cook Book, 1872, page 208. | |
| The Creole Cookery Book (1885) | Strawberry Short Cake |
“One cup of powdered sugar, 1 tablespoonful of butter -rubbed into. the’ sugar, 8 eggs, 1 heaping cup of flour, 2 tablespoonfuls of sweet cream, 2 teaspoonfuls of yeast ... From The Creole Cookery Book, 1885, page 163. | |
| The Boston Cooking-School Cook Book (1896) | Strawberry Short Cake I |
2 cups flour 2 teaspoons sugar }£ teaspoon salt }^ cup butter Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on ... From The Boston Cooking-School Cook Book, 1896, page 121. | |
| The Boston Cooking-School Cook Book (1896) | Strawberry Short Cake II |
2 cups ffour 1 tablespoon sugar 4 teaspoons baking powder }^ cup butter % teaspoon salt ^ cup milk Mix same as Strawberry Short Cake I. Toss and roll on floured board. ... From The Boston Cooking-School Cook Book, 1896, page 122. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strawberry Short-Cake |
One pint of flour, measured before sifting; one teaspoon' fill of cream of tartar, half a teaspoonful of soda, one-fourth of a teaspoonful of salt, two table-spoonfuls ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 364. | |
| The White House Cook Book (1887) | Strawberry Short-cake |
MAKE a rule of baking powder biscuit, with the exception of a little more shortening; divide the dough in half; lay one-half on the molding board (half the dough makes ... From The White House Cook Book, 1887, page 296. | |
| The New England Cook Book (1905) | Strawberry Short-cake, No |
2.—Take one quart of flour and sift into it two teaspoonfuls of sea-foam, a little salt, quarter of a pound of butter rubbed in, with milk enough to moisten properly. ... From The New England Cook Book, 1905, page 190. | |
| The New England Cook Book (1905) | Strawberry Short-cake.—Make |
a good crust, and roll out about one-quarter of an inch thick, and cut twx) rakes the same size and shape; spread one over lightly with melted butter, and lay the other ... From The New England Cook Book, 1905, page 189. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strawberry Sponge |
One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 291. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Strawberry Sponge |
Make same as Blackberry Sponge, using one pint of strawberry juice, one cup of sugar, a half-box of gelatine, a halfpint of boiling water, and four eggs. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 443. | |
| The White House Cook Book (1887) | Strawberry Sponge |
ONE quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the ... From The White House Cook Book, 1887, page 391. | |
| The Boston Cooking-School Cook Book (1896) | Strawberry Sponge |
y^ box gelatine or 1 cup sugar \y tablespoons granulated 1 tablespoon lemon juice gelatine 1 cup strawberry juice y^ cup cold water Whites 3 eggs y^ cup boiling water ... From The Boston Cooking-School Cook Book, 1896, page 499. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Strver Cake |
Three-quarters pound sugar, three-quarters pound butter, whites twelve eggs, yolks of two, tea-cup sweet milk, three tea-spoons yeast powder, flour to suit; beat yolks ... From Buckeye Cookery and Practical Housekeeping, 1877, page 64. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sugar Cake |
Three pounds of flour, one pound one of pearlash in half a; put in the water a pound and a half of sugar; rub the flour and butter together, roll thin, and bake in a quick oven. From Mrs. Porter's New Southern Cookery Book, 1871, page 227. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Sugar Dough Cake |
Dissolve a tea spoonful of saleratus in half a tumbler of milk, it on three cups of raised dough, a tea cup of melted butter, two eggs, two tea cups of rolled and two tea of From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 71. | |
| The Good Housekeeper (1841) | Sugar Gingerbread |
Take two pounds of flour, one pound of butter and one of sugar, five eggs well beaten, two ounces of powdered ginger and a teaspoonful of pearlash. From The Good Housekeeper, 1841, page 102. | |
| Common Sense in the Household (1871) | Sugar Gingerbread |
^ 1 cup of butter. 2 cups of sugar. 1 cup sour cream or milk. 2 tablespoonfuls ginger. 1 teas2:)oonful cinnamon. 6-|- cups of or enough to roll out Cut in shapes, brush ... From Common Sense in the Household, 1871, page 346. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sugar Gingerbread |
of sugar, one pound of flour, five; beat the sugar and eggs to a cream, and add ginger, rose-water and the flour, also teaspoonful of dissolved saleratus and salt to From Mrs. Porter's New Southern Cookery Book, 1871, page 209. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sugar Gingerbread |
4 cup butter. 2 teaspoonfuls ginger. 1g cup cream. 1 teaspoonful soda, scant. Mix stiff with flour. Roll thick or thin. From Mrs. Lincoln's Boston Cook Book, 1884, page 406. | |
| Foods That Will Win the War and How to Cook Them (1918) | Sugarless Cake |
» 1 eup corn syrup teaspoon nutmeg 13 cups fine cornmeal, 2 cups 2 cups raisins rye flour; or, 34 cups whole wheat flour 14 teaspoons baking powder, 2 teaspoons cinnamon ... From Foods That Will Win the War and How to Cook Them, 1918, page 74. | |
| Rumford Complete Cook Book (1908) | Sultana Cake |
K cup sugar. X CUP sultana raisins. 1 egg. Yt teaspoon salt. y$ cup chopped citron or lemon peel. About $i cup milk. Sift together the flour, salt and baking powder; rub ... From Rumford Complete Cook Book, 1908, page 156. | |
| Fifty-Two Sunday Dinners (1913) | Sultana Cake |
¥ cup Cottolene. ¥ cup milk. 1 cup sugar. 214 cups pastry flour. 2 eggs. 4 teaspoons baking powder. 1 egg yolk. Y{ teaspoon salt. 1 cup Sultana raisins. 1% teaspoon ... From Fifty-Two Sunday Dinners, 1913, page 122. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sunshine Birthday Cake |
Whites s eggs Y cup sugar % teaspoon cream of y& teaspoon almond tartar extract yi. cup pastry flour Add salt to whites of eggs and beat until light. Sift in cream of ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 256. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sunshine Cake |
This is made almost exactly angel whites of eleven eggs and yolks of six, one and a half cupfuls of granulated sugar, measured after one sifting; one of flour, measured ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 321. | |
| The Creole Cookery Book (1885) | Sunshine Cake |
Yolks of 11 eggs, 2 cups of sugar, 1 cup of butter, 1 cup of milk, 1 teaspoonful of cream of tartar, 4 teaspoonful of soda, 3 cups of flour; flavor with extract of vanilla. From The Creole Cookery Book, 1885, page 162. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sunshine Cake |
Whites of eleven eggs i cup of unsifted flour ii^ cups of sugar i teaspoonful of cream of tartar Put the cream of tartar into the flour, and sift it. whites to a very ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 503. | |
| Aunt Babette's Cook Book (1889) | Sunshine Cake |
This delicious cake is simply perfect, if you follow my directions carefully, and is made almost like " angel food," and is particularly nice for invalids. Take one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 326. | |
| The Boston Cooking-School Cook Book (1896) | Sunshine Cake |
Whites 10 eggs 1 teaspoon lemon extract \% cups powdered sugar 1 cup flour Yolks 6 eggs 1 teaspoon cream of tartar Beat whites of eggs until stiff and dry, add sugar ... From The Boston Cooking-School Cook Book, 1896, page 582. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sunshine Cake |
J teaspoon cream of tartar IJ tablespoons orange juice I cup flour until lemon-colored and thick; add sugar and flavoring and continue beating. sift and cream of tartar ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 292. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Superior Gingerbread |
IJ teaspoons soda 1 egg 1 teaspoon ginger 1 teaspoon grated orange peel Mix ingredients in order given. Beat well and bake in loaf thirty minutes, or in muffin pans twenty minutes. From Lowney's Cook Book, Illustrated in Colors, 1907, page 304. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Superior Gingerbread. |
134 pound butter. 1 wineglass brandy. 134 pound sugar. 2 tablespoonfuls ginger ard 9 eggs, yolks and whites beaten 1 nutmeg, grated, mixed with separately. 2 pounds ... From Mrs. Lincoln's Boston Cook Book, 1884, page 405. | |
| La Cuisine Creole (1885) | Superior Gold Cake |
Take half a pound of butter, one pound of sugar, one pound of flour, the yolks of ten eggs, one teaspoon¬ ful of soda mixed with a little hot water. Cream the butter and ... From La Cuisine Creole, 1885, page 166. | |
| The White House Cook Book (1887) | Superior Loaf Cake |
Two CUPS of butter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded ... From The White House Cook Book, 1887, page 325. | |
| La Cuisine Creole (1885) | Superior Silver Cake |
Take half a pound of butter, one pound of sugar, three-quarters of a pound of flour, the whites of ten eggs beaten to a froth. Cream the butter and sugar together, then ... From La Cuisine Creole, 1885, page 167. | |
| The Woman Suffrage Cook Book (1886) | Superior Sponge Cake |
Beat four eggs very light and mix them together, stir in two cups of pulverized sugar, the juice and half of the grated rind of a lemon and a pinch of salt, add one cup ... From The Woman Suffrage Cook Book, 1886, page 112. | |
| The Kansas Home Cook-Book (1874) | SutlirY. Lawrence |
One cup butter, two cups brown sugar, onecup molasses, one cup flour, yolks of eight eggs and one whole egg, cinnamon, allspice and cloves each one tableThis amount of ... From The Kansas Home Cook-Book, 1874, page 156. | |
| The Dixie Cook-Book (1883) | Sweer Warers |
One pint flour, one tea-cup sugar, three eggs, one table-spoon butter, flavor with lemon, mix into a batter same as for cake, and bake in wafer-irons. From The Dixie Cook-Book, 1883, page 49. | |
| The Creole Cookery Book (1885) | Sweet Journey Cake |
Stir together 2 large spoonfuls of brown sugar, and 2 large spoonfuls of good butter; beat the yolks of 3 eggs and add it to the sugar and butter; then grate 4 nutmeg; ... From The Creole Cookery Book, 1885, page 113. | |
| The White House Cook Book (1887) | Sweet Strawberry Cake |
THREE eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking powder. Beat the butter and sugar together and add the eggs ... From The White House Cook Book, 1887, page 338. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sweet Strawberry Short-Cake |
Three eggs, one cupful of sugar, two of spoonful of butter, one scant teaspoonful of cream of a small half teaspoonful of soda. Beat the butter and sugar Add the eggs, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 364. | |
| The New England Cook Book (1905) | Sweeten with |
pulverized sugar and flavor with vanilla. Line a dish with lady-fingers or sponge cake; pour in the cream and set in a cool place to harden. Chocolate Charlotte Russe.— ... From The New England Cook Book, 1905, page 217. | |
| The Woman Suffrage Cook Book (1886) | Swiss Cake* |
One and one-half coy / ne cup milk, three cups flour, four tablespoonfuls butter, two eggs, one and a half teaspoonfuls cream of tartar, one teaspoonful soda. From The Woman Suffrage Cook Book, 1886, page 112. | |
| Presbyterian Cook Book (1873) | Sxow Cake |
Whites of ten eggs; one and one half glasses of sugar; one of flour; one teaspoonful tartar, and one half teaspoonful of salt. Put the cream tartar and salt in the ... From Presbyterian Cook Book, 1873, page 113. | |
| The Dixie Cook-Book (1883) | Syow Cake |
Whites of ten eggs beaten to a stiff froth, sift lightly on this one and a half cups fine white or pulverized sugar, stir well, and add cup flour mixed with tea-spoon ... From The Dixie Cook-Book, 1883, page 82. | |
| The Kansas Home Cook-Book (1874) | T. Anthony |
Two quarts wheat flour; make a hole in center, put in butter size of an egg, a little salt, a tablespoon pour over this a pint of milk, previously boiled and cold, and ... From The Kansas Home Cook-Book, 1874, page 22. | |
| The Dixie Cook-Book (1883) | Taanxseivinc Fruir Cake |
Six pounds flour, three of butter, three and a half of sugar, an ounce mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one ... From The Dixie Cook-Book, 1883, page 76. | |
| Mrs. Owen's Illinois Cook Book (1871) | Take the |
whites of three fresh eggs, and beat them to a froth; bruise one pound of Jordan almonds very tine with rose water enough to prevent their oiling in a mortar, and mix ... From Mrs. Owen's Illinois Cook Book, 1871, page 230. | |
| The Creole Cookery Book (1885) | Tancredi Cake |
Six ounces of butter, the same quantity of sugar, 2 lb. of flour, a couple of eggs, and a teaspoonful of rose water; stir to a cream the butter and sugar, then add the ... From The Creole Cookery Book, 1885, page 127. | |
| The Appledore Cook Book (1872) | TanUla Jumbles |
% One cup of butter, two of sugar, three eggs, one wineglass of wine, one spoonful of vanilla, and flour enough to roll out. Roll as thin as the blade of a knife, and ... From The Appledore Cook Book, 1872, page 189. | |
| The American Frugal Housewife (1829) | Tea Cake |
is a kind of tea cake still cheaper. Three cups of sugar, three eggs, one cup of butter, one cup of milk, a spoonful of dissolved pearlash, and four cups of flour, well ... From The American Frugal Housewife, 1829, page 79. | |
| The Appledore Cook Book (1872) | Tea Cake |
One spoonful of butter, one cup of sugar, one of ipilk, one teaspoonful of saleratus, two of cream of tartar, and one pint of flour. Beat the sugar and butter together, ... From The Appledore Cook Book, 1872, page 93. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tea Cake |
One quart flour, one cup sour milk, one tea-spoon soda, one-half pound lard, one-half pound chopped raisins or currants; roll two inches thick and bake in a quick oven; ... From Buckeye Cookery and Practical Housekeeping, 1877, page 29. | |
| The Dixie Cook-Book (1883) | Tea Cake |
One quart flour, one cup sour milk, one tea-spoon soda, one-half pound lard, one-half pound chopped raisins or currants; roll two inches thick and bake in a quick oven; ... From The Dixie Cook-Book, 1883, page 43. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tea Cake |
1 pint flour. 8 tablespoonfuls sugar. 4g teaspoonful soda. 1 cup milk (mixed with the yolks 1 teaspoonful cream of tartar. and sugar). 4g teaspoonful salt. 2 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 113. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tea or Coffee Cake |
Two cupsful nice brown sugar, One cupful butter, or half lard, Three teacupsful sour milk, Half a nutmeg grated. Put the eggs and sugar into a suitable pan and beat well ... From Mrs. Owen's Illinois Cook Book, 1871, page 231. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ten-Minute Cake |
One-fourth pound butter, a little less than a pound flour, the same of sugar, six eggs beaten separately; flavor with mace and beke in muffin-rings.— Mrs. S. C. Lee, Baltimore, Md. From Buckeye Cookery and Practical Housekeeping, 1877, page 65. | |
| The Dixie Cook-Book (1883) | Ten-minute Cake |
One-fourth pound butter, a little less than a pound flour, the ‘ame of sugar, six eggs beaten separately; flavor with mace and bake in muffin-rings. —Mrs. S. C. Lee, Baltimore, Md. From The Dixie Cook-Book, 1883, page 83. | |
| The Dixie Cook-Book (1883) | Tennessee Cake |
One pint sifted meal, half a pint flour, eight eggs, half a pound each butter and sugar; nutmeg and cinnamon totaste. Beat butter and sugar together, add eggs, then meal ... From The Dixie Cook-Book, 1883, page 83. | |
| The National Cookery Book (1876) | Thanksgiving Cake |
Eight pounds of flour, four pounds of sugar three pounds of butter, nutmeg, mace and cinnamon to taste; two pounds of raisins, and two pounds of currants. Raise it with ... From The National Cookery Book, 1876, page 268. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Thanksgiving Cake |
Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake five layers in jelly-tins; make frosting of whites of three eggs, three teaspoons baking-powder, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 76. | |
| The Dixie Cook-Book (1883) | Thanksgiving Cake |
Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake five layers in jelly-tins; make frosting of whites of three eggs, three tea-spoons baking powder, and ... From The Dixie Cook-Book, 1883, page 93. | |
| The Appledore Cook Book (1872) | The Appledork Cook Book |
B,ich Cup Cake. One cup of butter, two of sugar, four and a half of Hour, one wine-glass of brandy, five eggs, three spoonfuls of milk, and one nutmeg. Make two loaves ... From The Appledore Cook Book, 1872, page 180. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | The Dark |
i cup of brown sugar y cup of butter 2 ounces o{j> melted chocolate y<z cup of water Yolks of four eggs i y> cups of flour Beat the butter, sugar and yolks together ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 501. | |
| The New England Cook Book (1905) | The Homjewife's Library |
Pinafore Cake.—One cupful of butter, three half cupfuls of sugar, three half cupfuls of flour, one-half cupful of starch, one-half cupful of milk, four eggs, one ... From The New England Cook Book, 1905, page 230. | |
| Mrs. Porter's New Southern Cookery Book (1871) | The Same, Improved |
Two cupsful of sugar, one cupful of butter, one cupful of milk, six eggs, a little lemon and cinnamon, and to make it of the consistency of pound cake. From Mrs. Porter's New Southern Cookery Book, 1871, page 266. | |
| Buckeye Cookery and Practical Housekeeping (1877) | The Sponge |
This is made from warm water or milk, yeast and flour (some add mashed potatoes), mixed together in proper proportions. In summer, care must be taken not to set ‘sponge ... From Buckeye Cookery and Practical Housekeeping, 1877, page 12. | |
| Fifty-Two Sunday Dinners (1913) | The Use of Cottolene for Shortening |
Of course, the recipes in this book indicate the exact amount of Cottolene to be used. In your other recipes, however, a general, and important, rule for the use of ... From Fifty-Two Sunday Dinners, 1913, page 10. | |
| The Creole Cookery Book (1885) | Thompson Cake |
Stir together till very light and white, } lb. of butter, # Ib. of sugar; beat the yolks and whites of 7 eggs, separately, to a froth; stir them into the cake, and put ... From The Creole Cookery Book, 1885, page 150. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Time for Baking Cake |
Thin cakes and individual cakes require from" twelve to fifteen minutes to bake; loaf cakes from thirty to sixty minutes according to size. If the cake rises unevenly, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 279. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Tipcy Cake |
Bake a sponge cake in a mould, blanch a handful of almonds, split them in four pieces, and stick the cake full of them; set it in a deep glass dish, turn _ over it as ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 121. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tipsy Cake |
Make any nice sponge cake; bake it in one or more oval pans, as may be needed, (if for an evening company, of course one would not be enough;) let it be baked a delicate ... From Mrs. Owen's Illinois Cook Book, 1871, page 191. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Tipsy Cake |
Cut a small cake in basin and pour some wine and a little rum over; let soak for a few hours; put a serve with some It may be decorated a few blanched almonds or whipped ... From Mrs. Porter's New Southern Cookery Book, 1871, page 269. | |
| Housekeeping in Old Virginia (1879) | Tipsy Cake |
Soak sponge cake in wine and water. Make a custard of six eggs to one quart of milk, and pour over it. Keserve the whites, beat to stiff froth, to put over last. — Mrs. Dr. S. From Housekeeping in Old Virginia, 1879, page 355. | |
| La Cuisine Creole (1885) | Tipsy Cake |
Place a sponge cake weighing about a pound in a glass bowl, pour over it half a pint of sherry and Madeira (mixed). Make a rich custard of six eggs and a quart of milk, ... From La Cuisine Creole, 1885, page 171. | |
| Gulf City Cook Book (1878) | Tipsy-cake.—no |
Cut a sponge-cake through twice, to make three put layer upon layer in a dish, with wine and jelly between each piece; make a rich custard to pour over the whole. The ... From Gulf City Cook Book, 1878, page 202. | |
| Mrs. Beeton's Book of Household Management (1861) | To Clean Paint |
Dirty paint should never be wiped with a cloth, but the dust should be loosened with a pair of bellows, and then removed with a dustingbrush. If very dirty, wash the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Corn Cook Book (1918) | To Combine Mixtures |
Use an earthen mixing bowl of ample size for mixing cakes, batters and doughs. Mix with a wooden spoon. Measure all correctly; mix and the spices, etc., before ... From The Corn Cook Book, 1918, page 13. | |
| Mrs. Beeton's Book of Household Management (1861) | To Cure a Cold |
(A most Efficacious and Simple Remedy for a Severe Cold in the Head) Take a small basin, put into it boiling water and strong camphorated spirit, in the proportion of i ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | To Cut Layer Cake |
WHEN cutting Layer Cakes, it is better to first make a round hole in the cake with a knife or tin tube about an inch and a quarter in diameter. This prevents the edge of ... From The White House Cook Book, 1887, page 334. | |
| Housekeeping in Old Virginia (1879) | To Freshen old Black Silk |
Boil one ounce crushed soap bark in one quart water till reduced to one pint. Strain it; sponge the material with the liquid, and while wet iron on the wrong side. Good ... From Housekeeping in Old Virginia, 1879, page 514. | |
| The House Servant's Directory (1827) | To Give Silver a Beautiful Polish |
Scrape very fine four ounces of good white soap, pour on it one pint of rain or soft water, scalding hot, dissolve in that water half an ounce of wine ley dried in ... From The House Servant's Directory, 1827, page 100. | |
| Housekeeping in Old Virginia (1879) | To Hestore old Black Silk |
Pour one pint boiling water on two tablespoonfuls gum arable. When a little cooled, add one teaspoonful spirits turpentine and the same of spirits ammonia. With a large ... From Housekeeping in Old Virginia, 1879, page 514. | |
| Housekeeping in Old Virginia (1879) | To Mix Mustard |
Take half a cup ground mustard, one tablespoonful sugar, four tablespoonfuls vinegar, olive oil, or water, whichever is preferred, one teaspoonful pepper, and one of ... From Housekeeping in Old Virginia, 1879, page 311. | |
| The Dixie Cook-Book (1883) | To Ornament a Jelly Cake |
Trim off the edge of the jelly cake, then give it a thin coating of water icing (see water icing); nex! have a cone of white icing ready. To the more fully illustrate ... From The Dixie Cook-Book, 1883, page 372. | |
| Common Sense in the Household (1871) | To Wash SilL—Mix together |
2 cups cold water. 1 tablespoonful honey. " soft soap. 1 wineglass alcohol. Shake up well silk, a breadth at a time, on a table, and sponge both sides with this, rubbing ... From Common Sense in the Household, 1871, page 533. | |
| Buckeye Cookery and Practical Housekeeping (1877) | TrpEN Cake |
One cup butter, two of pulverized sugar. one of sweet milk, three of flour, half cup corn starch, four eggs, two tea-spoons bakingpowder, two of lemon extract.—Mrs. T. B., Chicago, Ill. From Buckeye Cookery and Practical Housekeeping, 1877, page 65. | |
| The Dixie Cook-Book (1883) | TrpEN Cake |
One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn-starch, four eggs, two tea-spoons bakingpowder, two of lemon extract. This is ... From The Dixie Cook-Book, 1883, page 83. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Trw-Weppine Cake |
Rub one cup butter and three of sugar to a cream; add one cup milk, four of flour, five eggs, one tea-spoon créam tartar, half teaspoon soda, one-fourth pound citron. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 65. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Tuanxservine Frorr Cake |
Six pounds flour, three of butter, three and a half of sugar, an onee mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 57. | |
| The Appledore Cook Book (1872) | Tumbler Cake |
One tumbler of butter, one of sugar, one of molasses, one of milk, five of flour, four eggs, one teaspoonful of salera* tus, two of cream of tartar, spice to; one pound ... From The Appledore Cook Book, 1872, page 182. | |
| The New England Cook Book (1905) | Tumbler Cake.—Five |
tumblerfuls of flour, three of sugar, two of butter, four eggs, one of milk, one pint and a half of raisins, stoned, one nutmeg, one of allspice, a teaspoonful of soda ... From The New England Cook Book, 1905, page 229. | |
| The Good Housekeeper (1841) | Tunbribge Cake |
Rub six ounces of butter into a quart of flour; then mix six ounces:of sugar into three well beaten eggs, and make the flour into paste, adding a little rose-water and ... From The Good Housekeeper, 1841, page 103. | |
| Gulf City Cook Book (1878) | Turban-cake |
Two cups of milk, two eggs, a little salt, and flour enough to make a batter. in cups fifteen minutes. for lunch or tea, hot. From Gulf City Cook Book, 1878, page 146. | |
| Aunt Babette's Cook Book (1889) | Tutti-frutti Cake |
Rub to a cream two cups of sugar and three quarters of a cup of butter. Add one cup of sweet milk, three cups of flour and two teaspoon-. f uls of baking powder. Bake in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 350. | |
| The Picayune Creole Cook Book (1901) | Tutti-Frutti Cake |
Géteau Tutti-Fruttt. 1 Cup of Sugar. 1 Cup of Butter. 1 Teacup of Milk. 2% Teacups of Flour. 1 Pound of Raisins. 1 Pound of Figs, 1 Pound of Powdered Almonds. Beat to a ... From The Picayune Creole Cook Book, 1901, page 307. | |
| Aunt Babette's Cook Book (1889) | Unboiled Icing |
Take the white of one egg, and add to it the same quantity of water (measure in an egg shell). Stir into this as much confectioner's sugar to make it of the right ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 392. | |
| Aunt Sammy's Radio Recipes (1927) | Upside-down Apple Cake |
2 to 4 apples, depending on size. the Add the the well-beaten and Sift the dry ingredients together twice and add alternately with the milk to the first mixture. Use a ... From Aunt Sammy's Radio Recipes, 1927, page 58. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use rule for Hot Water Sponge Cake |
Bake in layers.; cut in rounds; in three layers, with confectioners' frosting between; sides and top with Mocha Frosting; sides with cocoanut, and garnish top with Mocha ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 289. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Use rule for Silver Cake |
Bake in shallow pan; sprinkle with powdered sugar and chopped almonds. Bake twenty to thirty minutes in moderate oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 292. | |
| The Kansas Home Cook-Book (1874) | Using Pilchards |
1 Queen Baking Powder and Ext. of Fruit. the lemon, and one teaspoon soda dissolved in water and stirred into the cake at the same California Gold Cake is made just like ... From The Kansas Home Cook-Book, 1874, page 147. | |
| Aunt Babette's Cook Book (1889) | V- ■* Eggliess Gingerbread |
Mix one cup «f molasses, one cup of browis suga^^n^tablespoonful of butter, and add the foUgprng spices: one and one-half teaspoonfuls of^^ger, the same of cinnamon. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 339. | |
| Common Sense in the Household (1871) | Vai-ious |
brands of flour are so unequal with respect to the quantity of gluten they contain, that it is impossible to give any invariable rule on this subject. It will be safe, ... From Common Sense in the Household, 1871, page 277. | |
| The Dixie Cook-Book (1883) | Vanity CAKE |
One and a half cups sugar, half cup butter, half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon bakingpowder, whites of six eggs; bake in two ... From The Dixie Cook-Book, 1883, page 94. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vanity CAKE. ° |
One and a half cups sugar, half cup butter, half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon bakingpowder, whites of six eggs; bake in two ... From Buckeye Cookery and Practical Housekeeping, 1877, page 77. | |
| Housekeeping in Old Virginia (1879) | Velvet Cake |
Half a pound of butter, one pound sugar; creamed together. One teacup of cold water, with a level teaspoonful of soda dissolved in it, and poured in the butter and ... From Housekeeping in Old Virginia, 1879, page 355. | |
| La Cuisine Creole (1885) | Velvet Cake |
One cup of yeast, three eggs well beaten, one quart of warm milk, one quart of sifted flour, salt, a large spoonful of butter well beaten; let it rise. Pour into greased ... From La Cuisine Creole, 1885, page 170. | |
| The Boston Cooking-School Cook Book (1896) | Velvet Cake |
% cup batter \% cups flour 13^ cups sugar % cup corn-starch Yolks 4 eggs 4 teaspoons baking powder % cup cold water Whites 4 eggs % cup almonds, blanched, and shredded ... From The Boston Cooking-School Cook Book, 1896, page 589. | |
| The Dixie Cook-Book (1883) | Velvet Sponge Cake |
Two cups sugar, six eggs leaving out the whites of three, one cup boiling hot water, two and one half cups flour, one tablespoon baking-powder in the flour; beat the ... From The Dixie Cook-Book, 1883, page 94. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Very Rich Citron Cake |
of and citron, ten eggs, one scant wineglassful of brandy diluted with rose-water, one grated nutmeg; the butter, sugar and nutmeg until very in the brandy and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 277. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Very Rich Wedding Cake |
Take four pounds of fine flour, four pounds of fresh butter; sift two pounds of powdered sugar, and grate to it quarter of an ounce of nutmeg; break eight eggs (yolks ... From Mrs. Porter's New Southern Cookery Book, 1871, page 251. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vetver Sponce-Cake |
‘Two cups sugar, six eggs leaving out the whites of three, one cup boiling hot water, two and one half cups flour, one table-spoon baking-powder in the flour; beat the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 76. | |
| The National Cookery Book (1876) | VireintA Hor CAKE |
Pour warm water on a quart of Indian meal; stir in a spoonful of lard or butter, and some salt. Make it quite stiff, and work it for ten minutes. Have a board the size ... From The National Cookery Book, 1876, page 195. | |
| The Picayune Creole Cook Book (1901) | Vitement Fait |
1 Pint of Flour. 3 Eggs. Beat the yolks of the eggs separately till very light and frothy. Stir in the unskimmed milk and the flour that has been twice sifted with the ... From The Picayune Creole Cook Book, 1901, page 319. | |
| Aunt Babette's Cook Book (1889) | Walnut Cake |
(No. 1.) Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat light the yelks of twelve eggs and three-quarters of a pound of sugar. Add the grated ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 345. | |
| Aunt Babette's Cook Book (1889) | Walnut Cake |
(No. 2.) Make a rich cup cake dough and bake in layers. Filling: To the beaten whites of four eggs allow one pound of pulverized sugar. Beat stiff as for icing, take out ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 346. | |
| The Boston Cooking-School Cook Book (1896) | Walnut Cake |
% cup milk %^ cup walnut meat, broken 1^ teaspoon salt in pieces Mix ingredients in order given. Bake forty-five minutes in a moderate oven. Cover with White Mountain ... From The Boston Cooking-School Cook Book, 1896, page 590. | |
| Aunt Babette's Cook Book (1889) | Walnut Cake. (torte.) ,,^ |
Separate the yelks and whites of nine;..eggs, being very careful not to mJ; a particle'of the yelks into the whites. SifShalf a pound of pulverized sugar into the yelks ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 338. | |
| The New England Cook Book (1905) | Walnut Cake.—One |
coffeecupfiil of sugar, two of raisins (stoned and chopped), one cupful and a half of flour, half a cupful of butter, half a of sweet milk, two teaspoonfuls of ... From The New England Cook Book, 1905, page 233. | |
| The Boston Cooking-School Cook Book (1896) | Walnut Mocha Cake |
}^ cup coffee infusion Whites 3 eggs % cup walnut meats, broken in pieces Follow directions for mixing butter cake mixtures. Cover with Confectioners' Frosting, using ... From The Boston Cooking-School Cook Book, 1896, page 593. | |
| War Economy in Food (1917) | War Cake |
1 cup 1 cup corn sirup. water. 1 package raisins. fat cinnamon. y^ cloves. ^ teaspoon nutmeg. i teaspoon soda. 1 Department of Agriculture Yearbook, Separate 639. Boil ... From War Economy in Food, 1917, page 29. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | War Cake |
2 c sugar (white or brown) _ 1 box raisins Boil 5 minutes. Cool and add 3^2 tsp clove 14 tsp allspice Bake one hour. Two loaves. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 51. | |
| Mary Elizabeth's War Time Recipes (1918) | War Time Fruit Cake |
YQ cup butter, or butter substitute 34 cup seeded raisins 1 cup crushed maple sugar 4 cup molasses 84 cup boiling water 1 teaspoon cinnamon Dash of nutmeg 2 cups barley ... From Mary Elizabeth's War Time Recipes, 1918, page 131. | |
| The Dixie Cook-Book (1883) | Ware Mountain Cake |
Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half tea-spoons baking-powder in the flour, ... From The Dixie Cook-Book, 1883, page 94. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ware Sponce-Cake |
Whites of ten eggs, a tumbler and a half of pulverized sugar, one of flour, heaping tea-spoon cream tartar, a pinch of salt; put all through the sieve twice, then stir ... From Buckeye Cookery and Practical Housekeeping, 1877, page 64. | |
| The Picayune Creole Cook Book (1901) | Warm Water |
Wash and cream the butter. Add the sugar and beat till very light. Then add the yolks of the eggs. Beat them into the butter and sugar till very light. Add the molasses, ... From The Picayune Creole Cook Book, 1901, page 295. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Warre Cake |
One cup butter, two of sugar, one of sweet milk, three of flour, whites of five eggs, two tea-spoons baking-powder.—Mrs. Daniel From Buckeye Cookery and Practical Housekeeping, 1877, page 66. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Warre Mountain Cake |
Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half teaspoons baking-powder in the flour, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 77. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Warre PerFecrion Cake |
Three cups sugar, one of butter, one of milk, three of flour, one of corn starch, whites of twelve eggs beaten to a stiff froth, two tea-spoons cream tartar in the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 66. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Warre Pounp-Cake |
One pound sugar, one of flour, half pound butter, whites of sixteen eggs, tea-spoon baking-powder sifted thoroughly with the flour; put in cool oven with gradual ... From Buckeye Cookery and Practical Housekeeping, 1877, page 62. | |
| The Creole Cookery Book (1885) | Warsaw Breakfast Cake |
Cut up in warm milk 1 spoonful of good butter; when cool, stir in 14 lbs. of sifted flour, 2 eggs well beaten, a pinch of salt, and a large spoonful of good yeast; mix ... From The Creole Cookery Book, 1885, page 124. | |
| Foods That Will Win the War and How to Cook Them (1918) | Wartime Fruit Cake |
1 cup honey or corn syrup 1 teaspoon cloves 1 egg 1 cup chopped dates, figs, prunes or raisins Cream fat, honey and egg. Add alternately with milk. Bake in loaf 45 minutes in moderate oven. From Foods That Will Win the War and How to Cook Them, 1918, page 76. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Washington Cake |
c_^ a tea spoonful of saleratus in a wine glass of milk, it with half a pound of butter and a pound of sugar previously stirred white, add a wine glass of wine, four ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 72. | |
| Common Sense in the Household (1871) | Washington Cake |
" Mix as usual and stir in, at the last, •^ lb. currants well washed and dredged. ^ " raisins seeded and chopped fine, then floured. A handful of citron sliced fine. ... From Common Sense in the Household, 1871, page 328. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Washington Cake |
OxE 230und of butter, one pound of sugar, one pound and a quarter of flour, ten eggs, one gill of one vrineglassful of wine, one pound of raisins (seeded and choj^ped), ... From Mrs. Porter's New Southern Cookery Book, 1871, page 274. | |
| The White House Cook Book (1887) | Washington Loaf Cake |
THREE cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and ... From The White House Cook Book, 1887, page 330. | |
| Gulf City Cook Book (1878) | Washington-cake |
Two and a half pounds of flour, one and a half pounds of sugar, six eggs, three fourths of a pound of butter, half a gill of milk, half a gill of brandy, half a pound of ... From Gulf City Cook Book, 1878, page 144. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Water Ices |
Orange.—Take one dozen of oranges, the skin grated and juice squeezed out, six quarts of water, ten ounces of white sugar to each quart of water; mix well and put into ... From Mrs. Porter's New Southern Cookery Book, 1871, page 381. | |
| Boston School Kitchen Text-Book (1887) | Water Sponge Cake |
1 egg. yi yi teplemon juice. 3 tbsp. cold water. % c. 1 even tsp. baking-powder. the yolk egg, add the again, add the lemon juice and water, then the flour in the ... From Boston School Kitchen Text-Book, 1887, page 242. | |
| The Dixie Cook-Book (1883) | Water-melon Cake |
White Part.—Two cups white sugar, one of butter, one of sweet nilk, three and a half of flour, whites of eight eggs, two tea-spoons cream tartar, one of soda dissolved ... From The Dixie Cook-Book, 1883, page 83. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Watermelon Cake |
White Part.—Two cups white sugar, one of butter, one of sweet milk, three and a half of flour, whites of eight eggs, two tea-spoons cream tartar, one of soda dissolved ... From Buckeye Cookery and Practical Housekeeping, 1877, page 65. | |
| Aunt Babette's Cook Book (1889) | Watermelon Cake |
Rub half a cup of butter to a cream witn une and one-half cups of pulverized sugar, add gradually one-half cup of milk, with three cups of sifted flour, add one cup at a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 339. | |
| Larkin Housewives' Cook Book (1915) | Watermelon Cake |
For the white part use four tablespoons butter, one-half cup one-third cup milk, one and one-half cups flour, one and light and one-half teaspoon almond From Larkin Housewives' Cook Book, 1915, page 75. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Watermelon Cake {Alabama |
- For the white part cream one cupful of butter with two of add one of milk, three cupfuls and a half of flour, two teaspoonfuls of cream of tartar, one teaspoonful of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 9. | |
| The Dixie Cook-Book (1883) | Watre Prrrecrion Cake |
Three cups sugar, one of butter, one of milk, three of flour, one of corn starch, whites of twelve ‘eggs beaten to a stiff froth, two tea-spoons cream tartar in the ... From The Dixie Cook-Book, 1883, page 84. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Webster Cake |
Five cups of flour, three cups of sugar, one cup of butter, one cup of milk, two eggs, and one teaspoonful of saleratus. Fruit and spice to the taste, or without fruit. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 138. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Wedding Cake |
Four pounds of flour, three pounds of sugar, four pounds of currants. two pounds of raisins, twenty eggs, half a pint of brandy or lemon brandy, one ounce of mace, three ... From Mrs. Porter's New Southern Cookery Book, 1871, page 250. | |
| The Appledore Cook Book (1872) | Wedding Cake |
Two cups of butter, one pint of sugar, one quart of Bour, ten eggs, one wine-glass of brandy, one of wrine, the rind and juice of one lemon, one tablespoonful of mace, ... From The Appledore Cook Book, 1872, page 185. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Wedding Cake |
1 pound butter. 3 teaspoonful cloves. 1 pound sugar. 2 pounds raisins. 12 eggs., 2 pounds currants, 1 pound flour. 1 pound citron. 2 teaspoonfuls each of cinnamon 1 ... From Mrs. Lincoln's Boston Cook Book, 1884, page 401. | |
| The Boston Cooking-School Cook Book (1896) | Wedding Cake I |
1 lb. butter K teaspoon clove 1 lb. sugar 3 lbs. raisins, seeded and 12 eggs cut in pieces 1 lb. flour 1 lb. currants 2 teaspoons cinnamon 1 lb. citron, thinly sliced ... From The Boston Cooking-School Cook Book, 1896, page 602. | |
| The Boston Cooking-School Cook Book (1896) | Wedding Cake II |
1 lb. butter 8 lbs. raisins, seeded and cut 1 lb. brown sugar in pieces 12 eggs 2 lbs. Sultana raisins 1 cup molasses 1}^ lbs. citron, thinly sliced 1 lb. flour and cut ... From The Boston Cooking-School Cook Book, 1896, page 602. | |
| Rumford Complete Cook Book (1908) | Wedding Fruit Cake |
1 pound citron. 1 pound candied apricots. 1 pound flour. 1 pound candied pineapple. 1 pound candied cherries. 3 pounds seeded raisins. 2 teaspoons cinnamon. 1% pounds ... From Rumford Complete Cook Book, 1908, page 160. | |
| The Woman Suffrage Cook Book (1886) | Wedding' Cake |
Four eggs-—frost the top and sides—one i one-half cupfuls of butter, two cupfuls of sugar, one cupful of molasses, one-half cupful of milk, four cupfuls of flour, one ... From The Woman Suffrage Cook Book, 1886, page 114. | |
| Gulf City Cook Book (1878) | Wedding-cake |
Five pounds of flour, four pounds of sugar, three and one half pounds dozen eggs, leaving out whites, six pounds of washed and well-dried currants, two pounds of seeded ... From Gulf City Cook Book, 1878, page 129. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wenppine Cake |
Fifty eggs, five pounds sugar, five of flour, five of butter, fiftcer of raisins, three of citron, ten of currants, pint brandy, fourth ounce cloves, ounce cinnamon, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 65. | |
| The Dixie Cook-Book (1883) | Wenppine Cake |
Fifty eggs, five pounds sugar, five of flour, five of butter, fifteen of raisins, three of citron, ten of currants, pint brandy, fourth ounce cloves, ounce cinnamon, ... From The Dixie Cook-Book, 1883, page 83. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Weppine CAKE |
One pound white sugar, one of flour, three-fourths pound butter, a dozen eggs, two pounds raisins, two of currants, half pound citron, fourth ounce nutmeg, fourth ounce ... From Buckeye Cookery and Practical Housekeeping, 1877, page 65. | |
| The White House Cook Book (1887) | Whipped Cream Cake |
ONE cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add four tableSpoonfuls of milk, some flavoring, ... From The White House Cook Book, 1887, page 334. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | White Almond Cake |
One-half cup butter, one and one-half cups sugar, one teaspoon almond extract, one-half cup milk, one and one-half cups pastry flour, one-half cup cornstarch and two ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 82. | |
| Mrs. Porter's New Southern Cookery Book (1871) | White Cake |
Cupful of butter, two cupsful of sugar, three (heaped) of one cupful of sweet milk, whites of six eggs, one teaspoonful of yeast powder; make a loaf, which bake about an ... From Mrs. Porter's New Southern Cookery Book, 1871, page 237. | |
| Housekeeping in Old Virginia (1879) | White Cake |
The whites of 20 eggs. 1 pound of almonds. Use a little more flour, if the almonds are omitted. — Mrs. Dr, jS. From Housekeeping in Old Virginia, 1879, page 313. | |
| The Creole Cookery Book (1885) | White Cake |
One lb. powdered sugar, 2 lb. butter, $ lb. of flour, lb. corn starch, whites of 15 eggs; wash the butter free of salt; cream it well, and add the sugar, using a ... From The Creole Cookery Book, 1885, page 150. | |
| Rumford Complete Cook Book (1908) | White Cake |
2 cups pulverized sugar. Beat the butter and sugar to a cream; add the milk, then the flour, salt and baking powder sifted together; in very gently the stiffly-beaten ... From Rumford Complete Cook Book, 1908, page 155. | |
| Aunt Babette's Cook Book (1889) | White Ceeam Cake |
TAKE the whites of ten eggs, one goblet of flour, one goblet and a half of pulverized sugar, and one teaspoonful of cream tartar. Sift the flour five times, then sift ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 342. | |
| Ryzon Baking Book (1916) | White Frosting |
For Cake:—^Cream the butter and sugar together; beat up whites of eggs to a stiff froth, add them and beat well, then sift in flour, salt and Ryzon, add milk and almond ... From Ryzon Baking Book, 1916, page 46. | |
| Mrs. Owen's Illinois Cook Book (1871) | White Fruit Cake |
The whites of ten eggs, Two coffeecupsful powdered white sugar, Four coffeecupsful flour, Flavor with rose and peach water, Two pounds raisins well stoned and chopped, ... From Mrs. Owen's Illinois Cook Book, 1871, page 234. | |
| Housekeeping in Old Virginia (1879) | White Fruit Cake |
1 pound pulverized sugar. Whites of 12 eggs, beaten very light. 2 grated cocoanuts. 2 pounds citron, cut in small pieces. 2 pounds blanched almonds, cut in thin slices. ... From Housekeeping in Old Virginia, 1879, page 321. | |
| Housekeeping in Old Virginia (1879) | White Fruit Cake |
Whites of 16 eggs, beaten well. 1 teacup citron. 1 cup almonds. 3 cups grated cocoanut. The citron and almonds to be cut and blanched, of course. White Fruit Cake ... From Housekeeping in Old Virginia, 1879, page 322. | |
| The Creole Cookery Book (1885) | White Fruit Cake |
One lb. of white sugar, 1 lb. of flour, 12 eggs beaten separately, # lb. of butter, creamed and stirred with the sugar, | 2 Ibs. of citron cut small, 2 lbs. almonds ... From The Creole Cookery Book, 1885, page 164. | |
| The White House Cook Book (1887) | White Fruit Cake |
ONE cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, the whites of seven eggs, two even teaspoonfuls of baking powder, one pound ... From The White House Cook Book, 1887, page 319. | |
| Rumford Complete Cook Book (1908) | White Fruit Cake |
1 cup grated cocoanut. 1/4 cups blanched and chopped almonds. y cup mixed candied peel, cut small. the butter and sugar to a cream; add the cocoanut, almonds and peel, ... From Rumford Complete Cook Book, 1908, page 159. | |
| Gulf City Cook Book (1878) | White Fruit-cake.—no |
of sugar, one pound of citron, one pound of flour, half pound of butter, twelve eggs, yelks and whites separately, two cocoa-nuts, of blanched almonds, split, two ... From Gulf City Cook Book, 1878, page 130. | |
| Gulf City Cook Book (1878) | White Fruit-cake.—no |
Twelve eggs, one pound of butter, one pound of sugar, one pound of flour, two pounds of citron—some sliced, and some fine; two pounds of blanched almonds, two grated ... From Gulf City Cook Book, 1878, page 130. | |
| Gulf City Cook Book (1878) | White Fruit-cake.—no |
of of butter, one pound of sugar, one pound of grated cocoa-nut, one pound of citron cut in small slices, one pound of almonds blanched and cut fine, one pound of ... From Gulf City Cook Book, 1878, page 130. | |
| Directions for Cookery, in Its Various Branches (1837) | White Gingerbread |
Sift two pounds of flour into a deep pan, and rub it three quarters of a pound; then mix in a pound of common white sugar powdered; and three table-spoonfuls of the best ... From Directions for Cookery, in Its Various Branches, 1837, page 364. | |
| Mrs. Porter's New Southern Cookery Book (1871) | White Gingerbread |
Two and one-half pounds of flour, twenty ounces of sugar, eight ounces of butter, one tablespoonful of ginger, half a teaspoohful of cinnamon, the eggs, half a pint of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 213. | |
| The Creole Cookery Book (1885) | White Kruit Cake |
Two const sugar, } cup of butter, # cup of sweet milk, 2 cups of flour, 2 teaspoons of yeast powder, the whites of 9 eggs; bake in jelly pans. From The Creole Cookery Book, 1885, page 165. | |
| La Cuisine Creole (1885) | White Lady Cake |
Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground; beat a quarter of a pound of butter to a cream; add a tea¬ cupful of ... From La Cuisine Creole, 1885, page 158. | |
| Rumford Complete Cook Book (1908) | White Layer Cake |
\ x/2 cups sugar. X cup milk. IX cups flour. 1 teaspoon flavoring extract. to a cream; add the flavoring, then the salt and baking powder sifted together. Beat very ... From Rumford Complete Cook Book, 1908, page 166. | |
| Mrs. Owen's Illinois Cook Book (1871) | White Mountain |
The whites of six eggs, Two-thirds cupful butter, Three cupsful Two teaspoonsful cream tartar or baking powder. Make a thin icing, (and in cocoanut, if you prefer it,) ... From Mrs. Owen's Illinois Cook Book, 1871, page 202. | |
| Housekeeping in Old Virginia (1879) | White Mountain Ash Cake |
1 pound white sugar. 1 teacup of butter. \ teacup sweet milk. \ small teaspoonful of soda. 1 teaspoonful cream tartar. Flavor with vanilla or almond. Bake in jelly-cake ... From Housekeeping in Old Virginia, 1879, page 316. | |
| Mrs. Porter's New Southern Cookery Book (1871) | White Mountain Cake |
OxE pound of flour, one ^^ound of sugar, half a pound of butter, six eggs, one cupful of milk, one small teaspoonful of saleratus dissolved in the milk; like jelly cake, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 244. | |
| Housekeeping in Old Virginia (1879) | White Mountain Cake |
3 cups sugar, creamed with the butter. 2 small teaspoonfuls cream of tartar. 1 small teaspoonful of soda. Whites of 10 eggs beaten very light. Bake in jelly-cake pans; ... From Housekeeping in Old Virginia, 1879, page 314. | |
| Housekeeping in Old Virginia (1879) | White Mountain Cake |
1 large teaspoonful essence of bitter almonds. Whites of 10 eggs, whipped very stiff". Cream butter and sugar, put next the eggs, then the flour, lastly the flavoring. — Mrs. JD. G. K. From Housekeeping in Old Virginia, 1879, page 314. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | White Mountain Cake |
1 1 ounces of powdered sugar ^ teaspoonful of powdered 3 ounces of corn-starch YV pound of flour From Mrs. Rorer's Philadelphia Cook Book, 1886, page 508. | |
| Aunt Babette's Cook Book (1889) | White Mountain Cake |
Rub one cup of butter and three small cups of pulverized sugar to a cream and add gradually one scant cup of milk and one pound of sifted flour (add two teaspoonfuls of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 344. | |
| Housekeeping in Old Virginia (1879) | White Mountain Gake |
Make four or five thicknesses of cake, as for jelly cake. Grate one large cocoanut. The juice and grated rind of two WHITE MOUNTAIN OAKB — SNOW MOUNTAIN CAKE. 307 lemons ... From Housekeeping in Old Virginia, 1879, page 314. | |
| Fifty-Two Sunday Dinners (1913) | White Nut Cake |
14 cups fine sugar. Y teaspoon salt. 34 cup cold water. Whites 4 eggs beaten until stiff. 2\4 cups pastry flour. ¥ teaspoon Almond extract. 1 cup English walnut meats ... From Fifty-Two Sunday Dinners, 1913, page 106. | |
| The Creole Cookery Book (1885) | White or Silver Cake |
Whites of 20 eggs, 1 lbs. of flour, 1} lbs. of sugar, 15 ounces of butter, a little more than 1 teaspoon of almond extract, 1 level teaspoon of soda, 1 good teaspoon of ... From The Creole Cookery Book, 1885, page 164. | |
| Mrs. Owen's Illinois Cook Book (1871) | White Sponge Cake |
One cupful and a half sugar, One cupful flour, The whites of ten eggs. Four cupsful sugar, Six cupsful flour, Whites of fourteen eggs, beaten to a stiff" froth. One ... From Mrs. Owen's Illinois Cook Book, 1871, page 202. | |
| Mrs. Owen's Illinois Cook Book (1871) | White Sponge Cake |
Whites of ten eggs, One cupful and a half powdered white sugar, One cupful flour, One teaspoon sful cream tartar. Mix cream well; stir in (after they are beaten stiff) very gently. From Mrs. Owen's Illinois Cook Book, 1871, page 238. | |
| La Cuisine Creole (1885) | White Sponge Cake |
The whites of ten eggs, beaten to a froth; one tum¬ bler of sifted flour, one and a half tumblers of sifted white sugar, half a teaspoonful of cream of tartar, and a ... From La Cuisine Creole, 1885, page 155. | |
| The Creole Cookery Book (1885) | White Sponge Cake |
Whites of 11 eggs, 10 ounces of granulated sugar, 5 ounces of flour, 1 teaspoonful of cream of tartar, 1 of extract of vanilla; sift the mixture 4 times, beat the eggs, ... From The Creole Cookery Book, 1885, page 163. | |
| The White House Cook Book (1887) | White Sponge Cake |
WHITES of five eggs, one cup of flour, one cup sugar, one teaspoonful baking powder; flavor with vanilla. Bake in a quick oven. From The White House Cook Book, 1887, page 320. | |
| Gulf City Cook Book (1878) | White Sponge-cake |
Take the whites of twenty eggs, two and one half cups of sugar, one and one half cups of flour, one cup of cornstarch, and two tea-spoonfuls cream of tartar. Whip the ... From Gulf City Cook Book, 1878, page 133. | |
| The Picayune Creole Cook Book (1901) | White Sugar to Sprinkle |
Make a good layer cake. Beat the whites of two eggs till very frothy. Add one cup of powdered sugar, and beat till very stiff. Grate the cocoanut, and then proceed as in ... From The Picayune Creole Cook Book, 1901, page 309. | |
| The Creole Cookery Book (1885) | White, or Bride’s Cake |
One lb. and 4 ounces of flour, 1 Ib. and 2 ounces of butter, 1 lb. of sugar, the whites of 24 eggs, 2 teaspoonfuls of cream of tartar sifted in with the flour; stir the ... From The Creole Cookery Book, 1885, page 164. | |
| The Dixie Cook-Book (1883) | Whoortleberry Cake |
Beat two eggs with one cup sugar; add half cup butter, one of milk, one tea-spoon soda sifted in four cups flour, pinch salt, and one pint fresh whortleberries. Bake, ... From The Dixie Cook-Book, 1883, page 83. | |
| Housekeeping in Old Virginia (1879) | Whortleberry Cake |
\ pint sifted meal. A little mace and cinnamon. After mixing, stir in one quart of the berries, so as not to mash them, having previously dusted them with flour. Mix the ... From Housekeeping in Old Virginia, 1879, page 355. | |
| The White House Cook Book (1887) | Wine Jumbles |
ONE cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla and flour enough to roll out. Boll as thin as the blade of a knife and cut ... From The White House Cook Book, 1887, page 344. | |
| La Cuisine Creole (1885) | Wisconsin Fruit Cake |
Take three quarters of a pound of raw salt, fat pork, chopped very fine; then pour on a pint of boiling water, one cup of sugar, two cups of molasses, two teaspoon¬ fuls ... From La Cuisine Creole, 1885, page 151. | |
| Mrs. Beeton's Book of Household Management (1861) | Wounds in Horses |
All wounds of a bad character require the attention of an experienced veterinary, and they are best let alone till he comes. All that can be done is to sponge the place ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Dixie Cook-Book (1883) | Wuatrrep-Cream CAKE |
One cup sugar, two eggs, two tablespoons softened butter and four of milk; beat all well together; add a cup of flour in which has been mixed tea-spoon cream tartar and ... From The Dixie Cook-Book, 1883, page 72. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Wuirrep-CreaM Cake |
One cup sugar, two eggs, two tablespoons softened butter and four of milk; beat all well together, add a cup of flour in which hag been mixed tea-spoon cream tartar and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 52. | |
| The National Cookery Book (1876) | Wuitrre Mountain CAKE |
butter, three spoonfuls of bal ing pov wo cupfuls of sugar, three and a quarter cuptuls oF siit evos. well beaten with the butter and sugar to a cream, ¢ eges, beaten to ... From The National Cookery Book, 1876, page 264. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Yankee Fruit Cake.—unrivaled |
Three-quarters of a pound of butter, threequarters of a pound of sugar, three-quarters of a pound of flour, eight eggs, one gill of cream, one teaspoonful of cinnamon ... From Mrs. Porter's New Southern Cookery Book, 1871, page 253. | |
| Housekeeping in Old Virginia (1879) | Yeal Cake |
Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley. When the veal is tender, ... From Housekeeping in Old Virginia, 1879, page 172. | |
| La Cuisine Creole (1885) | Yellow Lady Cake |
Take a pound of fine white sugar, with half a pound of butter beaten to a cream; the yolks of eight eggs beaten smooth and thick; one cup of sweet milk, a small ... From La Cuisine Creole, 1885, page 157. | |
| Housekeeping in Old Virginia (1879) | YiRGiNiA Ash Cake |
Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the ... From Housekeeping in Old Virginia, 1879, page 69. | |
| The Southern Cookbook (1912) | Yorkshire Cake |
Take two pounds of flour and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast and two eggs, all well together, and let it rise, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 83. | |