Angel's Food (December 1868)

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   GODEY'S calls "Angel's Food"  a new dish in 1868?  Do we have a rock-solid antedate with this, from ACCESSIBLE ARCHIVES?


December, 1868
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol. LXXVII Page 539

Light Corn Bread...
Sally Lunn...
Floats...
Cocoanut Pudding...
White Mountain Ash Cake.  One pound of white sugar, one teacupful of butter, half a cupful of sweet milk, the whites of ten eggs, half a small teaspoonful of soda, one teaspoonful of cream of tartar, three cups of flour; flavor with vanilla or almond.  Bake in jelly-cake pans with icing between.
Icing for Cake...
Raised Waffles...
Lady Fingers...
Spnge Pudding...
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.
Gumbo...