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CUP CAKE

(Cakes) - (The International Jewish Cook Book)







Cream one cup of butter with two cups of sugar and add gradually the
yolks of four eggs, one at a time. Sift three cups of flour, measure
again after sifting, and add two teaspoons of baking-powder in the last
sifting. Add alternately the sifted flour and one cup of sweet milk. Add
last the beaten whites of the eggs. Flavor to taste. Bake in loaf or
jelly-tins.

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CUP CAKE

Eight eggs.
One pint of powdered sugar.
One pint of Indian meal, sifted, and half a pint of wheat-flour.
Half a pound of butter.
One nutmeg, grated,--and a tea-spoonful of cinnamon.
Half a glass of mixed wine and brandy.
Stir the butter and sugar to a cream. Beat the eggs very light.
Stir the meal and eggs, alternately, into the butter and sugar.
Add the spice and liquor. Stir all well. Butter a tin pan, put in
the mixture, and bake it in a moderate oven.
This cake should be eaten while fresh.

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Cup Cake

One cup butter, two cups sugar, three cups flour, four eggs, scant cup

water, two heaping teaspoonfuls baking powder.

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Toledo Cup Cake

One-fourth cup butter, one-half cup sugar, one-fourth cup milk, one egg,

one small cup flour, one teaspoonful baking powder, one-half teaspoonful

vanilla. Rub the butter and sugar to a cream, beat the egg light without

separating and put it in next, then the milk, a little at a time. Add

the baking powder and flour, and then the vanilla. Bake in little tins.

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Cup Cake

Mix three tea-cups of sugar with one and a half of butter. When white,

beat three eggs, and stir them into the butter and sugar, together with

three tea-cups of sifted flour, and rosewater or essence of lemon to the

taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain

it into the cake, then add three more tea-cups of sifted flour. Bake the

cake immediately, either in cups or pans.









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