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Susan Gilbert cookbook, 1848-1887
Page 42
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Sponge Cake Take 7 Eggs leaving out 2 white 3/4 lb of powdered loaf Sugar 1/4 pint of water 1/2 lb of Flour. Boil the sugar and water till it bubbles then pour it on the eggs, and whisk it the same time, divide this quantity into 2 Cakes and bake them 1 hour and half or untill they shrink from the pan. Mrs G. Pound Cake Beat 1 lb of butter to a cream, and mix with the whites and yolks of 8 eggs beaten apart 1/2 an hour, warm by the fire 1 lb of sifted loaf sugar a little nutmeg and cinnamon in fine powder together, then by degrees work the dry ingredients butter and eggs; when well beaten add a glass of Wine and some currants it must be beaten full an hour. butter a Tin and bake it a full hour, in a quick oven. (The above ingredients or proportions leaving out 4 oz of butter and 4 oz of sugar will make a less [lusemiant?] Cake.) Mrs G.
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Sponge Cake Take 7 Eggs leaving out 2 white 3/4 lb of powdered loaf Sugar 1/4 pint of water 1/2 lb of Flour. Boil the sugar and water till it bubbles then pour it on the eggs, and whisk it the same time, divide this quantity into 2 Cakes and bake them 1 hour and half or untill they shrink from the pan. Mrs G. Pound Cake Beat 1 lb of butter to a cream, and mix with the whites and yolks of 8 eggs beaten apart 1/2 an hour, warm by the fire 1 lb of sifted loaf sugar a little nutmeg and cinnamon in fine powder together, then by degrees work the dry ingredients butter and eggs; when well beaten add a glass of Wine and some currants it must be beaten full an hour. butter a Tin and bake it a full hour, in a quick oven. (The above ingredients or proportions leaving out 4 oz of butter and 4 oz of sugar will make a less [lusemiant?] Cake.) Mrs G.
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