Angel's Food (December 1868)
flanigan at OHIOU.EDU
Thu Nov 7 15:55:36 UTC 2002
This isn't the angel food cake we know today (egg whites and flour). In
fact, it sounds more like Boston cream pie/cake. But what's
syllabub? BTW, "yelks" are indeed yolks; that's a common pronunciation
in some dialects, spelled here as it sounds.
At 01:11 AM 11/7/2002 -0500, you wrote:
> GODEY'S calls "Angel's Food" a new dish in 1868? Do we have a
> rock-solid antedate with this, from ACCESSIBLE ARCHIVES?
>Godey's Lady's Book
>Vol. LXXVII Page 539
>Angel's Food. A New Dish. Make a rich custard, pour it in a glass bowl,
>and put a layer of sliced cake on it. Stir some finely-powdered sugar
>into quince or apple jelly, and drop it on the cake. Pour syllabub on the
>cake, and then put on another layer of cake, and icing.
>Washington Pie Cake. Half a teacup of butter, two cups of flour, four
>eggs. Mix the butter and sugar together, add the yelks (Yolks?--ed.),
>then the whites beaten to a froth. Mix one teaspoonful of cream of tartar
>in the flour, add one-half a teacupful of milk, in which is dissolved a
>half teaspoonful of soda. Bake like a loaf of jelly cake.
>The Jelly Part. One pint of sweet milk sweetened and flavored, one egg
>beaten, two tablespoonfuls of corn-starch. Cooked like blancmange.
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