| 593 | 594 | 595 | 596 | 597 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
Citron Cake
1
/4 lb.
butter
1
1
/2 lb. flour
/2 lb. sugar
tablespoon brandy
1
3
eggs
1
cup citron, thinly sliced,
then cut in strips
/2 cup milk
1/2 teaspoons baking powder
1
1
Cream the butter, add sugar gradually, yolks of eggs well beaten, milk, and flour mixed and
sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add
brandy and citron. Bake in a moderate oven one hour.
4
8
Velvet Cake
1
1
/2 cup butter
1
1/2 cups flour
1/2 cups
sugar
1
/2 cup corn−starch
Yolks 4 eggs
4
teaspoons baking
powder
1
/2 cup cold
water
Whites 4 eggs
1
/3 cup almonds, blanched, and shredded
Cream the butter, add sugar gradually, yolks of eggs well beaten, and water. Mix and sift
flour,
corn−starch, and baking powder, and add to first mixture; then add whites of eggs beaten until
stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty
minutes in a moderate oven.
4
9
Walnut Cake
1
1
/2 cup butter
1
3/4 cups flour
cup sugar
2
3/4 teaspoons baking
powder
Yolks 3 eggs
Whites 2 eggs
/2 cup milk
1
Chapter XXXI − CAKE
592
Page
Quick Jump
|