Swiss Cake
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
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 Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). 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.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (confidence 0.55). "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
- 2 tablespoonfuls of butter.
- 3 gills of sugar.
- 1/2 pint of milk.
- 1/2 pint of flour.
- 1-1/2 teaspoonfuls baking powder.
- Flavor to taste.
- Measure the butter scantily, and make it soft in a warm bowl.
- Beat the sugar into it.
- Have the eggs well beaten, and then beat them with the sugar and butter for five minutes.
- Add the flavor, then the milk, and finally the flour, in which the baking powder should be mixed.
- Bake for about twenty-five minutes in a buttered, shallow pan.
- The cake is to be eaten fresh.