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Classic
Cook Books
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page 149
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 raisins, or citron, dredged with a little of the flour; one and
a half pounds of blanched almonds cut fine, and one grated nutmeg.
CHEAP WHITE CAKES. FOR TEA
Take half a pound of sifted flour, rub into it one ounce of butter, and a
quarter of a pound of fine sugar; add one egg, half a teaspoonful of caraway
seeds, and as much milk as will make it a paste; roll it out to
quarter-of-an-inch in thickness, or thinner; cut it in small round cakes, and
bake on tin plates, in a quick oven, ten or twelve minutes.
LADY CAKE
One pound of flour; 1 pound of sugar; 5/8 of a pound of butter; whites of 17
eggs; 2 or 3 drops of oil of bitter almonds. Cream the well-washed butter; add
the sugar and cream again; alternate the whites with flour; flavor last of all.
The confectioners nearly always bake in a square or long pan.
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
teaspoonful of powdered volatile salts or saleratus, dissolved in a little hot
water; half a nutmeg grated; a teaspoonful of lemon extract, or orange-flower
water, and as much sifted flour as will make it
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