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GOLD OR LEMON CAKE
Photo: David Holifield

GOLD OR LEMON CAKE

9 ingredients 3 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

833
Calories
27g
Protein
26g
Fat
120g
Carbs

Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 5 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Milk 1 cup (244ml) whole 149
Butter 1 tbsp (14g) 102
Egg 1 large egg (50g) 78
Sugar 1 tbsp (12.5g) granulated 49
Arrowroot not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • two cups of sugar
  • four cups of sifted flour
  • one pound of arrowroot
  • a cup of butter
  • a teaspoonful of soda dissolved in half a cup of sweet milk
  • a cup of sweet milk
  • a pound of pounded white sugar
  • a pound of butter
  • six eggs

Directions

1

Two cups of sugar, half a cup of butter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoonful of soda dissolved in half a cup of sweet milk, four cups of sifted flour, sifted twice; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable _lemon_ cake than if made with the white parts of eggs added.

2

SNOW CAKE. (Delicious.)

3

One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon; beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients and beat well for twenty minutes; put in which-ever of the above flavorings may be preferred; pour the cake into a buttered mold or tin and bake it in a _moderate_ oven from one to one and a half hours. _This is a genuine Scotch recipe_.

By F. L. Gillette and Hugo Ziemann · Recipe sourced from gutenberg

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