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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 47
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47 Orange Cake. Aunt Eliza Grate rind and pulp of one large orange. Add the beaten white of an egg, and enough powdered sugar to make it of the consistency of icing. Put between the layers of cake. Cake: -- 1 lb. sugar. 1 lb. flour. 1/2 " butter 1 cup milk. 6 eggs 1 teaspoonful soda 2 teaspoonfuls cream tartar Lemon Cake in layers. 1 1/2 cups sugar Whites of 2 eggs. 1 " milk 1 teaspoonful cream tartar 1/2 " butter 1/2 " soda 2 1/2 " flour For the icing, beat whites of two eggs, powdered sugar, juice & grated rind of one lemon. Use yolks of eggs according to directions for white cake. p. 37.
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47 Orange Cake. Aunt Eliza Grate rind and pulp of one large orange. Add the beaten white of an egg, and enough powdered sugar to make it of the consistency of icing. Put between the layers of cake. Cake: -- 1 lb. sugar. 1 lb. flour. 1/2 " butter 1 cup milk. 6 eggs 1 teaspoonful soda 2 teaspoonfuls cream tartar Lemon Cake in layers. 1 1/2 cups sugar Whites of 2 eggs. 1 " milk 1 teaspoonful cream tartar 1/2 " butter 1/2 " soda 2 1/2 " flour For the icing, beat whites of two eggs, powdered sugar, juice & grated rind of one lemon. Use yolks of eggs according to directions for white cake. p. 37.
Szathmary Culinary Manuscripts and Cookbooks
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