FRENCH CAKE— Very Nice
From Manual of practical housekeeping (1880).
A historical recipe
Manual of practical housekeeping, by [Kimball, Laura A.], [from old catalog] comp and Ind. Plymouth Congregational church. [from old catalog] Fort Wayne (1880).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Two cupfuls of sugar, half a cupful of butter, one of sweet milk, three of flour, three or four eggs, as you happen to want to use, one teaspoonful soda, two of cream tartar, or two teaspoonfuls baking powder.
- This is nice plain or with fruit in it;
- can be used for any cream or roll jelly cake, and is a very accommodating recipe.
- A nice chocolate cake can be made from it by taking one-third of the dough and mixing grated chocolate in it and putting it in like marble cake — or taking half the dough, putting chocolate in it and baking so that you can have alternate layers for a jelly cake of the chocolate and white with cocoanut icing between.
- — Mrs.
- B.
- H.
- Kimball and Mrs.
- Martha Bieber.
Plating
Cookware for this recipe
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Grater