Bride'S Cake

Original Recipe

Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour and beat in gradually with the rest; flavor to taste. Beat all thoroughly, then put in buttered tins lined with letter paper well buttered; bake slowly in a moderate oven. A beautiful white cake. Ice the top. Double the recipe if more is required.

Ingredients

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  • 1 scant cup of butter and three cups of sugar
  • 1 cup of milk
  • 10 whites of twelve eggs
  • 3 teaspoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour and beat in gradually with the rest
  • 1 beautiful white cake

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Instructions

  1. 1

    Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour and beat in gradually with the rest; flavor to taste.

  2. 2

    Beat all thoroughly, then put in buttered tins lined with letter paper well buttered; bake slowly in a _moderate_ oven.

  3. 3

    A beautiful white cake.

  4. 4

    Ice the top.

  5. 5

    Double the recipe if more is required.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)