Old Cake Recipes From 1800s
ORIGINAL POUND CAKE FROM 1700'S ENGLAND RECIPE - (4.2/5)
Provided by francesn
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees. In mixing bowl cream butter and sugar. Add 1 egg at a time, beating after each. Gradually add sifted flour, 1/2 cup at a time, til all blended. Add lemon juice and lemon rind, blend inches. Pour into a buttered and floured tube pan. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
ORIGINAL POUND CAKE FROM 1700'S ENGLAND
My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.
Provided by ameatlanta
Categories Dessert
Time 1h55m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees.
- In mixing bowl cream butter and sugar.
- Add 1 egg at a time, beating after each.
- Gradually add sifted flour, 1/2 cup at a time, til all blended.
- Add lemon juice and lemon rind, blend inches.
- Pour into a buttered and floured tube pan.
- Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9
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20 OLD-FASHIONED CAKE RECIPES FROM THE TURN OF THE CENTURY
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Estimated Reading Time 6 mins
- European Sponge Cake. Beat fourteen eggs and one pound of fine sugar well in a kettle, then set in a hot water bath and beat until thoroughly heated. Beat cold again, until light and firm; add one tablespoonful of water.
- Large Sponge Cake. Beat up well in a bowl the yolks of eighteen eggs with one pound of powdered sugar; beat very stiff the whites of eighteen eggs and arid one-fourth of it to the sugar in, the bowl, then mix in lightly one pound of sifted pastry flour (one-half pound of cornstarch and one-half pound of flour mixed, is still better), the rest of the whites of egg and lemon or vanilla.
- Vienna Sponge Cake. Beat the whites of twenty-eight eggs very stiff (it is best to use it two or three days old); add by handfuls one pound of powdered sugar, then the yolks of twenty-eight eggs, and last one pound of fine cake flour; mix as light as possible; bake quick in deep, square mould.
- Pound Cake. One pound of powdered sugar and one pound of good dry butter, rubbed to cream; add slowly, one at a time, ten eggs, which you beat a little first, and in warm weather, keep in ice water; then mix in one pound (good weight) of pastry flour, mace and vanilla.
- American Sponge Cake. Beat up one pound of powdered sugar with twelve eggs, set in hot water bath until warm, beat until it does not run down quick from the beater, when raised; then add lightly one pound of pastry flour, sifted, with one-half of an ounce of baking powder.
- Gold Cake. One-half of a pound of butter, three-fourths of a pound of sugar, rubbed to cream; add slowly five eggs, one-third of a pint of milk, and then one pound of pastry flour with one teaspoonful of baking powder, a little egg coloring and vanilla.
- Marble Cake. Take the above gold cake mixture. Place one-half of a teaspoonful of red coloring in a china bowl and mix in enough dough to make it a bright red.
- Citron Cake. Rub one and one-half pounds of butter with one and three-fourth pounds of powdered sugar to cream; add slowly one and one-half pints of egg whites, then two pounds of flour with one-half of a teaspoonful of baking powder; beat the eggs a little first; add one and a half pounds of citron, sliced thin and rolled in flour; almond flavor.
- Lady Cake. Cream together two pounds of powdered sugar with one and one-half pounds of butter; rub in slowly the whites of eight eggs, then beat the whites of eight more eggs to a froth and add part of it to the above, the rest alternately with two and one-fourth pounds of pastry flour.
- Silver Cake. One-half of a pound of butter, one-half of a pound of lard, one and one-half pounds sugar, all creamed together; add one pint of egg whites slowly, then three-fourths of a pint of milk with one-fourth of an ounce of soda in it; then two pounds of flour with one-half of an ounce of cream of tartar; mix light.
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