Dessert
Silver 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 a cupful of sugar and a half-cupful of butter, and beat into them the whites of four eggs, then a half-cupful of cold water.
- Sift a pint of flour with a heaping teaspoonful of baking-powder and add this gradually, beating to a light batter.
- Stir in, at the last, a teaspoonful of rose-water and bake in a loaf.
- Cover with icing flavored with rose-water.
Historical transcription
Source method
- 1
Cream together a cupful of sugar and a half-cupful of butter, and beat into them the whites of four eggs, then a half-cupful of cold water. Sift a pint of flour with a heaping teaspoonful of baking-powder and add this gradually, beating to a light batter. Stir in, at the last, a teaspoonful of rose-water and bake in a loaf. Cover with icing flavored with rose-water.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.