Dessert
Gold cake
Gold cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together a cupful of butter and two cupfuls of sugar.
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 a cupful of butter and two cupfuls of sugar.
- When well blended, stir in the beaten yolks of four eggs and a scant cupful of milk.
- Now add, gradually, enough prepared flour to make a good batter, and, at the last, the juice and grated rind of one orange.
- Frost with an icing made by beating a cupful of powdered sugar into the unbeaten white of one egg.
- When light and smooth, add a teaspoonful of orange juice and a tablespoonful of grated orange peel.
Historical transcription
Source method
- 1
Cream together a cupful of butter and two cupfuls of sugar. When well blended, stir in the beaten yolks of four eggs and a scant cupful of milk. Now add, gradually, enough prepared flour to make a good batter, and, at the last, the juice and grated rind of one orange. Turn into a greased tin and bake until a straw comes out clean from the thickest part of the loaf. Frost with an icing made by beating a cupful of powdered sugar into the unbeaten white of one egg. When light and smooth, add a teaspoonful of orange juice and a tablespoonful of grated orange peel.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.