A B A M A
Custard for Cake
One pint of milk, two large teaspoons of sugar, one of
corn-starch, the yolks of two eggs. When cold add the whites,
beaten and flavor to taste. [Source:
Watson's Magazine, July 1906, Transcribed by C.
Six eggs, leave out whites of 3, 2 1/2 cups flour, 2 cups
sugar, 1 cup boiling water, 1 tablespoon baking powder, a
pinch of salt, juice 1 green lemon. Beat yolks of eggs and
sugar until very light; then add the whites of 3 eggs beaten
light; then boiling water; then the flour, warmed and sifted
several times, and the baking powder sifted in the flour at
the last. Frosting: 1 pound of pulverized sugar, 1/2 teacup
boiling water, the whites of 3 eggs. Boil the sugar until it
ropes from the spoon, then pour in a thin stream on the stiff
beaten whites. Flavor. Make as layer cake, the icing between
and on top.--Mrs. Mary R. K. Fowlkes, Selma, Ala.
Recipe Cook Book, Compiled by Mrs. Henry Lumpkin Wilson, 1895,
Transcribed by C. Anthony]
2 c. sugar
1 c. heaping butter
Beat the eggs and sugar together; melt the butter and
pour into the well-beaten egg and sugar. Set in a pan
of hot water and stir vigorously to thoroughly blend the butter and eggs and sugar. Pour
into pie crusts and bake in a rather slow oven until
brown. Grace Solomon Partridge (Alabama). [Source: The Home Cookbook for the
Benefit of The Children's Summer Home
of Cinnaminson, N.J., 1914, Transcribed by C.
White Fruit Cake
One lb. flour, 1lb. butter, 1 lb.
sugar, 1lb. grated cocoanut which must be very fresh, 1 lb.
citron cut fine, 1 lb. almonds blanched and cut into small
pieces, 12 eggs. This is mixed and baked the same as Black Fruit Cake, though it
does not require quite so long a time to cook. Mrs.
Sallie Howard Bush, Birmingham, Alabama. [Source: The
Home Queen Cookbook, 1893, Transcribed by C.
Copyright © Genealogy Trails
All Rights Reserved with Full Rights
Reserved for Original Contributor