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Lady Baltimore Cake

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.

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Ingredients

Method

  1. Contributed by Mrs.
  2. Edith Lockwood Danieldson Howard, Mrs.
  3. Elisha Howard, Providence, Rhode Island.
  4. 1½ pounds sugar, 3 eggs, 1½ pounds flour, 1½ tumblerfuls of water, 1¼ pounds butter;
  5. cream butter and sugar together, add one egg at a time, beating vigorously;
  6. add one-half the flour, then the water, and then the rest of the flour.
  7. When all are well mixed, add 1 teaspoonful baking powder.
  8. This makes three large round cakes.
  9. Filling--One cup chopped raisins, 1 cup English walnuts, broken up.
  10. Mix in boiled icing and spread between cakes, saving enough for the top of cake.
  11. Icing--Two tumblers sugar, 1 tumbler water.
  12. Boil till syrup will spin like glass, then pour in the whites of 2 eggs well beaten;
  13. beat the white till it thickens and put in the nuts and raisins.
  14. Flavor cake with extract of almond, and icing with 1 teaspoonful of vanilla and 1 teaspoonful of rose.