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1800s Cooking Tips and Recipes
Scotch Cake Stir to a cream one pound sugar, three-fourths pound butter; add the grated rind and juice of lemon; separate whites and yolks of nine eggs and beat each to a froth; stir into the cake and add one pound sifted flour; stir fifteen minutes, and just before putting into cake-pans, which must be lined with buttered paper, add one pound raisins, spice to taste and bake one hour.
The Willimantic Chronicle, Willimantic, Connecticut, April 27, 1881
Scotch Cake Stir to a cream one pound sugar, three-fourths pound butter; add the grated rind and juice of lemon; separate whites and yolks of nine eggs and beat each to a froth; stir into the cake and add one pound sifted flour; stir fifteen minutes, and just before putting into cake-pans, which must be lined with buttered paper, add one pound raisins, spice to taste and bake one hour.
The Willimantic Chronicle, Willimantic, Connecticut, April 27, 1881
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