Marguerites
A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).
A historical recipe
The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.
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 The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911). Digitised by Project Gutenberg, eBook #77733 (https://www.gutenberg.org/ebooks/77733). 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
- 1 teaspoonful flavoring
- 1 teaspoonful flavoring Cream butter
- 1½ teaspoonfuls baking powder
- 1 teaspoonful vanilla flavoring
- 1 teaspoonful rose flavoring Cream butter
- 1 teaspoonful almond flavoring Cream butter
- 1 egg
- 1 egg butter
- 6 eggs
- 1 lemon
Method
- 1 cupful chopped nuts sugar thin crackers white of 1 egg 1 teaspoonful flavoring To the stiffly beaten white, add sugar to spread, nuts and flavoring.
- Spread on the crackers and brown in the oven.
- Do not let stand long before serving.
- ¾ cupful sugar ½ cupful milk 1 cupful flour 1 egg butter size of egg 2 teaspoonfuls baking powder 1 teaspoonful flavoring Cream butter and sugar, add beaten egg, milk, flour in which baking powder has been sifted, flavor, and bake in buttered pan.
- ¾ cupful sugar ½ cupful sour milk 1 cupful flour 1 egg butter size of egg ¼ teaspoonful soda 1 teaspoonful flavoring Cream butter and sugar, add beaten egg, milk, soda dissolved in a little water, flavoring and flour.
- Bake in buttered pan.
- 6 eggs 2 cupfuls sugar 1 cupful boiling water 2 cupfuls flour juice of 1 lemon 1½ teaspoonfuls baking powder To the well beaten eggs, beat in the sugar, add lemon juice, boiling water and flour with baking powder sifted in.
- Bake in buttered pan.
- Angel food tin is good.
- 3 eggs 1½ cupfuls sugar 1¾ cupfuls flour ½ cupful cold water 1½ teaspoonfuls baking powder 1 teaspoonful vanilla flavoring To the well beaten eggs, beat in the sugar, add water, flavoring, and the flour in which baking powder has been sifted.
- Bake in buttered pan.
- If this cake is to be iced, the white of one egg may be saved for use in icing.
- Never stir sponge cake batter any more than is necessary.
- 2 cupfuls sugar ½ cupful butter ½ cupful milk 1½ cupfuls flour whites of 4 eggs 2 teaspoonfuls baking powder 1 teaspoonful rose flavoring Cream butter and sugar, add milk, flavoring and the stiffly beaten whites, then flour, with the baking powder sifted in.
- Makes a good layer cake.
- ½ cupful butter 1¼ cupfuls sugar ½ cupful milk 2 cupfuls flour 2 teaspoonfuls baking powder whites of 5 eggs 1 teaspoonful almond flavoring Cream butter and sugar, then stir in first milk, then flour till flour is nearly used, adding the last of it with baking powder sifted in, flavor, and stir in very lightly the whites, and bake in buttered angel food pan.
- This makes one medium size cake or two layers.