1800s Cooking Tips and Recipes
Imperial Cake This is a rich cake and a very delicious one. Cream together a pound of the best butter and a pound of white sugar. Then add eight eggs - yolks and whites beaten separately - a pound of raisins, stoned and chopped, one-half pound blanched almonds and quarter pound of citron- both thinly sliced - a little mace and a pound of sifted flour. Bake in a steady oven and be sure the cake is thoroughly done.
The Willimantic Chronicle, Willimantic, Connecticut, March 9, 1881
Imperial Cake This is a rich cake and a very delicious one. Cream together a pound of the best butter and a pound of white sugar. Then add eight eggs - yolks and whites beaten separately - a pound of raisins, stoned and chopped, one-half pound blanched almonds and quarter pound of citron- both thinly sliced - a little mace and a pound of sifted flour. Bake in a steady oven and be sure the cake is thoroughly done.
The Willimantic Chronicle, Willimantic, Connecticut, March 9, 1881
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