Posted by: marthabernie | May 19, 2015

CAKES From Dr. Price’s Cook Book

Note that none of the recipes found in Dr. Price’s Cook Book (published by Price Baking Powder Company, 1887) have any instructions.  They are all listed as follows, in a paragraph, listing ingredients only and in some cases the measures are fairly approximate.  Example, one will say cup, another will say coffee cup and another will say tea cup.  Sometimes in the same recipe there will be a teacup measure, then just a cup.  Throughout the cook book, the yolks of eggs are referred to as “yelks”.   Anyone have hickory nuts lying around the kitchen?   If anyone tries any of these, please let me know how it turns out.  Here goes.


One teacup of butter, three of brown sugar, one of milk, four eggs, one teaspoon each cinnamon, nutmeg and allspice, one cup of seeded raisins, three cups of flour and two heaping teaspoons baking powder.


Two cups of sugar, four tablespoons butter, one cup of sweet cream, whites of eight eggs beaten stiff, two teaspoons lemon extract, two cups of flour, well mixed with two heaping teaspoons baking powder; mix all together and bake.


Two cups sugar, one cup butter, stir to a cream; white of six eggs beaten stiff, one fourth cup milk, three cups flour, two heaping teaspoons baking powder, one coffee cup of nut meats, bake in a loaf.


Two cups of pulverized sugar, one half cup butter, stir to a cream; one cup milk, whites of seven eggs beaten stiff, two cups of flour, one cup corn starch and two heaping teaspoons baking powder.  Flavor with Extract of almond, lemon or orange.


Sift carefully through one pound of sifted flour, two heaping teaspoons of baking powder; whip to cream half pound of butter, then stir into the butter one pound of sugar, the yelks of six eggs, and about half the flour; then add one cup of sweet milk and the remainder of the flour; lastly, the whites of six eggs beaten to a stiff froth, and lemon, vanilla or orange extract to flavor.  Bake in a slow oven.


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