Baking at Home:
Norfolk Vinegar Cake
Rub the butter into the flour to a crumblike texture. Add sugar and fruit and mix. In a large bowl or jug, mix vinegar and milk, then ad bicarbonate of soda mix. It will bubble up so hold it over the dry ingredient bowl. Stir into dry ingredients, beat, and turn into a well greased 9" pan. Bake at 350 degrees 30 min and reduce heat to 300, baking for another 1 1/2 hours (if getting dark, cover top.)
the use of vinegar served to have the same 'tongue' flavoring (sweet, sour, bitter) as lemon and you find a great US tradition of
Make pie shell and line a buttered pie pan. Blend sugars, flour and nutmeg in a bowl. Add vinegar, eggs, butter and 1 cup of water till well mixed. Pour into the pie shell and bake in a hot (400 degree) oven for 30 minutes. Like any custard pie, it's done when clean knife in center comes out clean. Remove and let cool till able to cut.
Warm the butter to just liquid and let cool. Beat egg whites & yolks separately (whites should just hold a peak) Fold in yolks, sugar and lemon zest, beat in butter and then stir in flour. Pour into well greased pans (cupcake tins, patty pans, popover tins) and bake at 400 degrees for ten to 15 minutes.
Lincoln's Favorite Election Cake
1 cup currants (soaked overnight in 1/2 cup
brandy in covered container),
Batter: 1/2 cup
butter, 1 cup sugar, 2 3/4 cups sifted flour, 1/2 teaspoon salt, 3/4 teaspoon mace,
To make the cake: Add the tablespoon of sugar
to the scalded milk and allow to cool. Crumble the yeast in warm water and let dissolve,
then add to the milk. Add the unsifted flour and beat in, place the covered bowl in a warm
place for an hour to rise.
Lemon or Orange Glaze
Mix the ingredients well and cover the top of the cake, drizzling the glaze down the sides but do not entirely frost.
(The Lincoln's did not drink wine
nor, generally, serve alcoholic beverages at White House functions. When once sent a
hamper of wine, they sent it to a military hospital.
On the other side,
literally, you have
Taken from a recipe used by Mrs. Lee, it was extremely popular in the 19th Century and reproduced in several cookbooks.
To make the cake: Grease and flour four 9 inch cake pans. Sift together flour, cream of tartar, and baking powder four times. Beat egg yolks until they are very thick, light and creamy. Add the sugar, a few tablespoons at a time, and continue beating until the mixture is smooth and pale yellow. (This is essentially a sponge cake so thorough beating ins necessary) Stir in lemon rind and lemon juice. Beat egg whites and salt until they stand in peaks. Fold into egg yolk mixture alternately with the flour until well mixed. Spoon into cake pans and bake in a preheated 325 degree oven 20 to 25 minutes until the cake sides begin to pull away from the pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
To make the filling: Mix egg yolks with sugar, lemon rind and lemon juice and cook over boiling water, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
To make the frosting: Beat or work butter until it has the appearance of thick cream, stir in confectioners' sugar, a little at a time, and continue working until the mixture is very smooth. Beat in egg yolks and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add lemon and orange rinds. Spread on sides and top of cake.
Baking, in the 1860's was greatly improved by the improvement in cookstoves and the development of "baking powder". Previously, you had your cake rise by the addition of saleratus (baking soda) that mixed with the acid in milk to make a gas and make the cake rise. Adding cream of tartar to this made baking powder and shortened the baking process substantially.
Molasses Cookies - see Regimental to Sutler