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Alex Delgado, New Orleans

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: new orleans (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. (White part) the whites of 3 eggs, 1 cup white sugar, 1 cup butter, ½ cup sweet milk, ½ cup cornstarch, 2 cups of flour, 2 level teaspoons baking powder, flavor with lemon.
  2. (Dark part) yolks of 3 eggs, 1 cup brown sugar, ½ cup milk, ½ cup butter, 2 cups of flour, 1 cup of chopped raisins, 1 tablespoon of molasses, 2 level teaspoons baking powder, 1 teaspoon mixed spices.
  3. Bake in jelly cake pans and put boiled icing in between.