I will post several cake recipes from the 1890's cook book I have. I have not tried these recipes yet. These are word for word from the cookbook - some things are written a little differently than what we are used to.

Economical Cake

One pound of flour, one-quarter pound of sugar, one-quarter pound of butter or lard, one-half pound of currants, one teaspoonful of carbonate of soda, the whites of four eggs, one-half pint of milk. In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake, with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mixed, and the cake is ready to be put in the oven. When the mixture has been well beaten, stir in the soda, put the cake into a buttered mold,and bake it in a moderate oven for one and a half hours.

from The Compendium of Cookery and Reliable Recipes, 1890

Composition Cake

Five cups of flour, two cups of butter, three of sugar, one of milk, five eggs, one teaspoon of soda; two of cream of tartar, fruit as you please, cinnamon, nutmeg and clove to taste.

Compendium of Cookery and Reliable Recipes, 1890

This recipe does not have oven temp or how long to bake. It must have been assumed it was common knowledge.

Strawberry Shortcake

Make good biscuit crust; bake in two tins of same shape and size; mix berries with plenty of sugar; open the short cake, butter well and place berries in layers, alternated with the crust; have the top layer of berries, and over all put charlotte russe or whipped cream.

Compendium of Cookery and Reliable Recipes, 1890

Does anybody know what charlotte russe is?

Spice Cake

One and one-half cups of sugar, half cup butter, half of sour milk, two cups of raisins chopped, three eggs, half a nutmeg, one teaspoon cinnamon, one of cloves, one saleratus; mix rather stiff; bake in loaf tins in moderate oven.

Compendium of Cookery and Reliable Recipes, 1890

Any clue what saleratus is?

Strawberry Shortcake

Make good biscuit crust; bake in two tins of same shape and size; mix berries with plenty of sugar; open the short cake, butter well and place berries in layers, alternated with the crust; have the top layer of berries, and over all put charlotte russe or whipped cream.

Compendium of Cookery and Reliable Recipes, 1890

Does anybody know what charlotte russe is?

"NEVER FAIL" CHARLOTTE RUSSE

1 env. unflavored gelatin
1/4 c. water
1 c. sugar
1 1/2 c. milk
2 beaten egg yolks
1/2 tsp. vanilla
2 egg whites, beaten stiff
1 pt. heavy cream, whipped
1 pkg. ladyfingers
Maraschino cherries

Soak the gelatin in the water. Combine the sugar, milk and egg yolks and cook to a custard sauce. Add the water/gelatin to the custard. When the mixture is cold and beginning to stiffen, add the vanilla, beaten egg whites, and the whipped cream.
Line the bottom and sides of a serving dish (or a springform pan with a removable bottom) with the ladyfingers and pour in the Charlotte Russe mixture. Chill until firm. Decorate with maraschino cherries.

Old-time recipe from the Evans side of the family served at festive family gatherings and ALWAYS at Christmas.

My guess is, that it is the above recipe without the lady fingers. :hurray:

Thank you for these recipes. I love seeing old recipes. :)

OMG these make my mouth water. Thanks!