Continuing with the thought of lost recipes, their origins, and the happy occasions where the dishes were served, let’s continue with two cake recipes found with the ones that inspired the previous post in the Rumford Complete Cook Book. They are not dated, but my guess is that they date to about the 1940’s.
Mrs. G. E. Sherrill won a prize for the following recipe. We can’t say where Mrs. Sherrill lived because there is a street address, but no city or state in the clipping. It does say that the recipe came from a German family friend who lived in Santa Barbara, California.
German Potato Cake
1 cup cold mashed potatoes, 1 cup butter, 2 cups sugar, 3 cups flour, 1 cup milk, 1 cup chopped nuts, 1/2 cup grated chocolate, 3 eggs, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, and 2 teaspoons baking powder.
Cream together the butter, sugar, chocolate, and potatoes. Add eggs one at a time and beat well with each addition. Sift dry ingredients and add alternately with the flour to the first mixture. Dredge the nuts with flour and add last. Do not cut until a day old. This cake will keep fresh a week.
The following recipe is credited to Miss Frances Rollins of Lebanon, Tenn., but no date is given.
Never-Fail Sponge Cake
1 cup sugar, 1 cup flour, 1 cup sweet milk, 1/4 teaspoon salt, 2 egg whites, 3 level teaspoons baking powder, 1 teaspoon vanilla extract.
Set milk into kettle of boiling water and bring to the boiling point. Put sugar, flour, baking powder and salt in sifter; sift together four times. Into this dry mixture pour the hot milk and stir until smooth, folding in as follows: carefully draw the spoon (or spatula) first forward, then back; then draw the back of the spoon from right to left, repeating these motions until the whites are evenly folded into the batter. add vanilla and bake in an oven (350 degrees) for fifty-five minutes. Take from oven and lay a wet cloth over bottom of pan and let steam a few minutes. The cake loosens immediately. Serves six.
Neither recipe mentioned frosting.
Blissful meals, yall,
The Historic Foodie