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The Food Timeline: cake history notes |
 | | In the second half of the 19th century the typical chocolate cake was either a white or yellow cake with chocolate icing or a cake made with chocolate. |
| | White part.--Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls fo baking-powder, one teaspoonful of vanilla or lemon, and two and a hlaf cups of sifted flour. |
| | White Part.--Whites of 7 eggs, 3 cups white sugar, 1 of butter, 1 of sour milk, 4 of flour sifted and heaping, 1 teaspoon soda; flavor to taste. |
| www.foodtimeline.org /foodcakes.html (17430 words) |
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