Delicate Cake

What makes a Delicate Cake – delicate? Not sure, but here are four versions from my 1890 copy of The Model Cook Book: A selection of nearly 3000 Thoroughly Tested and Choice Recipes by Mrs. Frances Willey.


Delicate Cake – No. 1

One cup of sugar, one and one-quarter cups of flour, four tablespoonfuls of soft butter, one-quarter of a cup of sweet milk, whites of four eggs, one-quarter of a teaspoonful of soda, one-half teaspoonful of cream of tartar in the flour, and essence of lemon. Bake forty minutes.

Delicate Cake – No. 2

One and one-half cups of sugar, one cup of butter, two-thirds cup of milk, whites of six eggs, three wine cups of flour and three teaspoonfuls of baking powder.

Delicate Cake – No. 3

One pound of sugar, three-quarters of a pound of butter, one pound of flour, whites of ten eggs.



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