Kettle Cake
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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 Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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 the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "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
- Have a large, nice brass kettle ready.
- Set it on a few warm embers, not with any fire;
- put into the kettle: 12 eggs.
- 1 pound sugar.
- 1 pound butter.
- A light pound of flour.
- 1 teaspoonful of mace.
- Rind and juice of a large lemon.
- Stir all the materials rapidly, and with a strong, large iron spoon or a long butter-ladle.
- When it is light, which will be in about three-quarters of an hour, put it in a mould and bake as common pound cake.
- It is good with 2 pounds currants.
- 2 pounds raisins.
- ½ pound citron.
- 1 glass of brandy.--Mrs.
- M.
- C.
- C.