Delicate Cakes - Three Versions

Three interesting cakes from 1890.

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.

Content by Renee Shelton. Recipe adapted from my 1890 copy of The Model Cook Book: A selection of nearly 3000 Thoroughly Tested and Choice Recipes by Mrs. Frances Willey. This recipe was first published on Oldschoolpastry.pastrysampler.com on April 30, 2012. It was updated on October 13, 2020.