Cocoanut Layer Cake
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Cream Crisco and sugar together.
Sift the flour, baking powder, and salt, and add alternately with the beaten yolks of eggs and milk.
Beat thoroughly, then add stiffly beaten egg whites and flavoring, and mix gently.
Grease layer tins with Crisco, flour them, and divide mixture into three portions.
Bake in a moderate oven at 350 degrees Fahrenheit for twenty minutes.
Original recipe, verbatim
Cocoanut Layer Cake
For Cake
1 cupful sugar yi cupful Crisco
3 cupfuls flour 1 cupful milk
}i teaspoonful salt 2 teaspoonfuls vanilla extract
4 eggs 3 teaspoonfuls baking powder
For Filling
1 teaspoonful Crisco 1 teaspoonful vanilla extract
1 cupful sugar I white of egg
1 cupful water }4 cupful chopped cocoanut
Pinch cream of tartar yi teaspoonful salt
For cake. Cream Crisco and sugar together, sift the flour, baking powder,
and salt, and add alternately with the beaten yolks of eggs and milk.
Beat thoroughly, then add stiffly beaten whites of eggs and flavoring
and mix gently. Grease layer tins with Crisco, then flour them and divide
mixture into three portions. Bake in a moderate oven twenty minutes.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.