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Jane E. Hassler cookbook, June 1857
Page 31
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White Mountain Cake 1 cup of butter, 3 cups of sugar, cream them well together add 1/2 cup of milk, sweet, 1 teaspoonful of cream a tartar put in the milk. Mix 1/2 teaspoonfull of soda in 3 1/2 cups of flour. The whites of ten eggs beat very light put the flour in last, the eggs just before the flour, bake the butter in three pans. When perfectly cold, make an icing of the whites of three eggs & 1 pound of sugar, flour with vanilla - spread the icing between the cakes like jelly cake, and over the top and side if you choose. Take the yolks of the 13 eggs for jelly cake, the same quantity of these ingredients as the white cake.
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White Mountain Cake 1 cup of butter, 3 cups of sugar, cream them well together add 1/2 cup of milk, sweet, 1 teaspoonful of cream a tartar put in the milk. Mix 1/2 teaspoonfull of soda in 3 1/2 cups of flour. The whites of ten eggs beat very light put the flour in last, the eggs just before the flour, bake the butter in three pans. When perfectly cold, make an icing of the whites of three eggs & 1 pound of sugar, flour with vanilla - spread the icing between the cakes like jelly cake, and over the top and side if you choose. Take the yolks of the 13 eggs for jelly cake, the same quantity of these ingredients as the white cake.
Szathmary Culinary Manuscripts and Cookbooks
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