Angel's Food (December 1868)

[Beverly Flanigan]

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?
>
>
>December, 1868
>Godey's Lady's Book
>Philadelphia, Pennsylvania
>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.