DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jane E. Hassler cookbook, June 1857

Transcribe
Translate

Page 50

White Mountain Cake   1 cup of butter, 3 cups of sugar, cream them well together, add 1/2 cup sweet milk 1/2 teaspoonful of soda in the milk, 1 teaspoonful cream of tarter to the flour, 3 1/2 cups of flour, whites of ten eggs, beat very light - put the flour in last.  Bake the batter in three pans, when perfectly cold, make an icing of the whites of 8 eggs and 1 pound of sugar flavor with vanilla. Spread the icing between the cakes like jelly, and over the top and sides if you choose.  Take the yolks of the thirteen eggs for jelly cake same quantity of ingredients as the white cake.  Cup Cake  3 cups of sugar 3/4 cup of butter, 1 cup sour-cream 5 cups of flour- 6 eggs 1 teaspoonful of cream of tarter in the flour and 1 of soda in the cream. Beat the butter to a cream, and then add the sugar then the eggs beaten seperately then the cream with the Soda in it. Stir in the flour last (slowly)   Custard for the cake [Mrs?] Beall

Saving...

White Mountain Cake 1 cup of butter, 3 cups of sugar, cream them well together, add 1/2 cup sweet milk 1/2 teaspoonful of soda in the milk, 1 teaspoonful cream of tarter to the flour, 3 1/2 cups of flour, whites of ten eggs, beat very light - put the flour in last. Bake the batter in three pans, when perfectly cold, make an icing of the whites of 8 eggs and 1 pound of sugar flavor with vanilla. Spread the icing between the cakes like jelly, and over the top and sides if you choose. Take the yolks of the thirteen eggs for jelly cake same quantity of ingredients as the white cake. Cup Cake 3 cups of sugar 3/4 cup of butter, 1 cup sour-cream 5 cups of flour- 6 eggs 1 teaspoonful of cream of tarter in the flour and 1 of soda in the cream. Beat the butter to a cream, and then add the sugar then the eggs beaten seperately then the cream with the Soda in it. Stir in the flour last (slowly) Custard for the cake [Mrs?] Beall