|
Classic
Cook Books
< last page | next page >
page 144
and cut almonds, and one pound of grated cocoanut. Pour over the cocoanut a cup
of sweet milk. Add the wine, brandy and nutmeg. This is much admired. It is an
experiment of my own, and has been very much in request.
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 ounce of grated nutmeg or ground mace, one teaspoonful of ground
allspice, one teaspoonful of cinnamon, and a gill of brandy; beat this mixture
well. Having picked, washed, and dried three pounds of currants, stone and cut
three pounds of raisins, strew half a pound of flour over them, mix it well
through, and stir them with a pound of citron, cut in slips, into the cake. Line
tin pans with buttered paper, put the mixture in, an inch and a half or two
inches deep, and bake in a moderate oven an hour and a half or two hours. Ice
according to directions.
BRIDE'S CAKE. A SPLENDID RECIPE
Take three-fourths of a pound of butter, wash and cream it, add one pound of
white sugar; beat them well together, then add the beaten whites of seventeen
eggs, alternately with a pound of sifted flour. Flavor with lemon or rose, and
bake. This is a most delicious and delicate cake.
RICH BRIDE'S CAKE
Take four pounds of sifted flour, four pounds of sweet fresh butter, beaten to a
cream, and two pounds of white powdered sugar; take six eggs for every pound
< last page | next page >
Classic
Cook Books
|
