Name: Variegated Cakes
Cuisine: American
Ingredients: 1 cup powdered sugar; 4 eggs; 3 parts; 1 few leaves of spinach in a thin muslin bag until you can express the juice; 1 few drops of this into one portion of the batter; 1 little of each into small; 1 light stir to each color as you add the next

Original Recipe

One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one-half cups prepared flour. Bitter almond flavoring, spinach juice and cochineal. Cream the butter and sugar; add the milk, flavoring, the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach in a thin muslin bag until you can express the juice. Put a few drops of this into one portion of the batter, color another with cochineal, leaving the third white. Put a little of each into small, round pans or cups, giving a light stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green, that the tints may show better. If you can get pistachio nuts to pound up for the green, the cakes will be much nicer. Ice on sides and top.

1 cup powdered sugar
4 eggs
3 parts
1 few leaves of spinach in a thin muslin bag until you can express the juice
1 few drops of this into one portion of the batter
1 little of each into small
1 light stir to each color as you add the next

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1

One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one-half cups prepared flour.
2

Bitter almond flavoring, spinach juice and cochineal.
3

Cream the butter and sugar; add the milk, flavoring, the whites and flour.
4

Divide the batter into three parts.
5

Bruise and pound a few leaves of spinach in a thin muslin bag until you can express the juice.
6

Put a few drops of this into one portion of the batter, color another with cochineal, leaving the third white.
7

Put a little of each into small, round pans or cups, giving a light stir to each color as you add the next.
8

This will vein the cakes prettily.
9

Put the white between the pink and green, that the tints may show better.
10

If you can get pistachio nuts to pound up for the green, the cakes will be much nicer.
11

Ice on sides and top.

Original Recipe

Ingredients

Instructions