·
Three
eggs
·
One and
One-half cups sugar
·
Two
cups flour
·
Two
cups cold water
·
One
teaspoonful cream tartar
·
One-half
teaspoon Bird's soda
·
Salt
·
Flavor
to taste
·
Take
one cup of flour and sift the cream tartar well into it
·
Beat
the eggs lightly and stir in sugar
·
Add
flour and cream tartar mixture
·
Dissolve
the soda into the water
·
Add
water/soda, and salt and flavoring
·
Add the
other one cup of flour
·
Bake
slowly
·
Sprinkle
sugar over the top when the cake has been in the over a minute or two
·
When done, the cake will have a light color and a sugary crust
This 1913 recipe is thanks to:
Emily Jane Pendleton Beach, my great
great grandmother whose husband was Orin Utley Beach, Jr.. Emily was Esther Beach Eaton
Bennett Homer's grandmother!
This is my great great grandmother's recipe. It was published in the Knyvetta Cookbook in
1913, four years before she passed away in 1917 in Searsport.
My mother used to talk about Emily' Jane's son, Capt. James Hervey
Beach who worked for Standard Oil Company as a Captain and later a pilot on the
rivers in China. When Jim was 27, he
married Eugenie Ella Staples who was born in Havre, France in 1875 and died in
1914 in Shanghai, China. Their children
were well liked by my mom. The three daughters were Ella, Doris and Helen, all
of whom never married! My mom, Marjorie Emma Bennett, was named after Doris
“Marjorie” Beach!
This photo is of my grandmother, Esther (Nana) being held by her
mom, Emily Prudence, sister of Capt. Jim.
Looks like Capt. Jim's photo on the wall may be the one on the
left. This picture was taken on the
family farm on Turnpike Road in Searsport.
Interesting.
