Dessert
Bride’s cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cream together three cupfuls of sugar and one scant cupful of butter, adding the sugar a little at a time.
- Add one cupful of milk.
- Sift thoroughly three cupfuls of flour, three teaspoonfuls of baking-powder and one cupful of corn-starch.
- Beat very light the whites of twelve eggs.
- To the egg and sugar mixture add the sifted flour, and, last, of all, the beaten whites of the twelve eggs.
Historical transcription
Source method
- 1
Cream together three cupfuls of sugar and one scant cupful of butter, adding the sugar a little at a time. Add one cupful of milk. Sift thoroughly three cupfuls of flour, three teaspoonfuls of baking-powder and one cupful of corn-starch. Beat very light the whites of twelve eggs. To the egg and sugar mixture add the sifted flour, and, last, of all, the beaten whites of the twelve eggs. Flavor to taste. Stir all together thoroughly. Pour into well-buttered and floured tins. Bake slowly in a moderate oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.