Barry’s Forgotten Recipes: Cakes and Frosting Category (146 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: A Large Pound Cake
  2. Recipe: A small Angle Cake
  3. Recipe: Almond Cake
  4. Recipe: Almond Frosting
  5. Recipe: Almond Spong Cake
  6. Recipe: Apple Cake
  7. Recipe: Apple Cake
  8. Recipe: Apple Sauce Cake (without Butter, Eggs, or Milk)
  9. Recipe: Banana Cake
  10. Recipe: Bavarian Cheese Cake
  11. Recipe: Black Cake or Plum Cake
  12. Recipe: Boiled Frosting
  13. Recipe: Boiled Icing
  14. Recipe: Brides Cake
  15. Recipe: Bride’s Cake
  16. Recipe: Brown Sugar Boiled Icing
  17. Recipe: Butter Cream Icing
  18. Recipe: Buttermilk Cake
  19. Recipe: California Prune Cake
  20. Recipe: Caramel Cake
  21. Recipe: Carmel Icing
  22. Recipe: Cheese Cake
  23. Recipe: Chesnut Cakes
  24. Recipe: Chocolate Butter Cake
  25. Recipe: Chocolate Butter Icing
  26. Recipe: Chocolate Cake
  27. Recipe: Chocolate Cake
  28. Recipe: Chocolate Cake or Devil’s Food Cake
  29. Recipe: Chocolate Cake, No. 1
  30. Recipe: Chocolate Frosting
  31. Recipe: Chocolate Icing
  32. Recipe: Chocolate Layer Cake
  33. Recipe: Chocolate Layer Cake
  34. Recipe: Chocolate Marble Cake
  35. Recipe: Chocolate Nut Cake
  36. Recipe: Chocolate Water Icing
  37. Recipe: Christmas Cakes
  38. Recipe: Cider Cake
  39. Recipe: Cinnamon Cake
  40. Recipe: Cinnamon Cake
  41. Recipe: Cocoa Frosting
  42. Recipe: Cocoanut Pound Cake
  43. Recipe: Coffee Cake
  44. Recipe: Coffee Icing
  45. Recipe: Cold Water Sponge Cake
  46. Recipe: Corn Starch Cake
  47. Recipe: Cream Cake
  48. Recipe: Date Cake
  49. Recipe: Delicate Cake
  50. Recipe: Devil’s Food
  51. Recipe: Election Cake
  52. Recipe: English Pound Cake
  53. Recipe: Feather Cake
  54. Recipe: Fondant
  55. Recipe: Fondant Icing
  56. Recipe: For Icing Pastry
  57. Recipe: Franklin Cake
  58. Recipe: French Almond Cake
  59. Recipe: Frosting without Eggs
  60. Recipe: Fruit Cake
  61. Recipe: Fruit Cake (Superior)
  62. Recipe: Fruit Cake by Measure ( Excellent)
  63. Recipe: Fudge Cake
  64. Recipe: Ginger Cake
  65. Recipe: Ginger Plum Cake
  66. Recipe: Gingerbread
  67. Recipe: Gold Cake
  68. Recipe: Greek Cakes
  69. Recipe: Harrison Cake
  70. Recipe: Hickory Nut or Walnut Cake
  71. Recipe: Hot Water Sponge Cake
  72. Recipe: Huckleberry Cake
  73. Recipe: Hungarian Spice Cakes
  74. Recipe: Ice Cream Cake
  75. Recipe: Indian Pound Cake
  76. Recipe: Jelly Cake
  77. Recipe: Jewish Purim Cakes
  78. Recipe: Johnny Cake
  79. Recipe: Lady Baltimore Cake
  80. Recipe: Lady Cake
  81. Recipe: Lemon Snow
  82. Recipe: Lemon Sponge Cake
  83. Recipe: Marmalade Cake
  84. Recipe: Miss Farmer’s Chocolate Nougat Cake
  85. Recipe: Molasses Fruit Cake
  86. Recipe: Moravian Spice Cake
  87. Recipe: Mrs. Roger’s Chocolate Cake
  88. Recipe: Nut Cake
  89. Recipe: Nut Honey Cake
  90. Recipe: Nut Layer Cake
  91. Recipe: Nut Spice Cake
  92. Recipe: Old-Fashioned Pork Cake
  93. Recipe: Old-Fashoned Sponge Cake
  94. Recipe: One Egg Cake
  95. Recipe: One Egg Loaf Cake
  96. Recipe: Orange Cake
  97. Recipe: Orange Icing
  98. Recipe: Orange Water Icing
  99. Recipe: Ornamental Icing
  100. Recipe: Peach Cake
  101. Recipe: Plain Chocolate Icing
  102. Recipe: Plain Fondant
  103. Recipe: Plain Fruit Cake
  104. Recipe: Plain Icing
  105. Recipe: Plain Layer Cake
  106. Recipe: Plain Pound Cake
  107. Recipe: Plain Sponge Cake
  108. Recipe: Plain Water Icing
  109. Recipe: Potato Flour Sponge Cake
  110. Recipe: Potato Johnny Cake
  111. Recipe: Pound Cake
  112. Recipe: Queen Cake
  113. Recipe: Rasin Spice Cake
  114. Recipe: Roll Jelly Cake
  115. Recipe: Scotch Queen Cake
  116. Recipe: Small Pound Cake
  117. Recipe: Snow Cake (Delicious)
  118. Recipe: Soft Ginger Cake
  119. Recipe: Sour Milk Chocolate Cake
  120. Recipe: Spanish Chocolate Cake
  121. Recipe: Speed Cake
  122. Recipe: Spice Cake
  123. Recipe: Spiced Oatmeal Fruit Cakes
  124. Recipe: Sponge Cake
  125. Recipe: Sponge Cake
  126. Recipe: Sponge Cake
  127. Recipe: Sponge Cake-One Egg
  128. Recipe: Sponge Cake-Three Eggs
  129. Recipe: Sponge Cake-Two Eggs
  130. Recipe: Sugar Icing
  131. Recipe: Swedish Honey Cakes
  132. Recipe: Swedish Tearing
  133. Recipe: Sweet Strawberry Cake
  134. Recipe: Swiss Crumb Cake
  135. Recipe: Uncooked Fondant
  136. Recipe: Vanilla Icing
  137. Recipe: Velvet Sponge Cake
  138. Recipe: War Cake
  139. Recipe: Wartime Fruit Cake
  140. Recipe: Washington Cakeecipe: Wedding Cake
  141. Recipe: Wheatless, Eggless, Butterless, Milkless, Sugarless Cake
  142. Recipe: White Cake
  143. Recipe: White Cake
  144. Recipe: White Fruite Cake
  145. Recipe: White Icing
  146. Recipe: Whitefruit Cake

Recipe: Plain Chocolate Icing

Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the CAKEs are nearly cold, spread some evenly over the surface of one of the CAKEs; put a second one on top, alternating the mixture and CAKEs; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the CAKE and not to the fingers, will appreciate the above. In making those most palatable of CAKEs, “Chocolate Eclairs,” the recipe just given will be found very satisfactory.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

 

Recipe: Brown Sugar Boiled Icing

  •  1-1/4 c. brown sugar
  •  1/4 c. white sugar
  •  1/3 c. water
  •  2 egg whites
  •  Pinch of cream of tartar

Boil the sugar and the water until it threads or forms a fairly hard ball when tried in cold water.

Beat the egg whites until stiff, adding a pinch of cream of tartar while beating. Pour the hot sirup over the egg whites and continue beating. Flavor with vanilla if desired. Beat until stiff enough to spread and, if desired, cook over boiling water as described for boiled white ICING.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Fondant

  •  4 cups of granulated sugar,
  •  1 ½ cups of cold water,
  •  ¼ a teaspoonful of cream of tartar, or 3 drops of acetic acid.

Stir the sugar and water in a Saucepan, set on the back part of the range, until the sugar is melted, then draw the Saucepan to a hotter part of the range, and stir until the boiling point is reached; add the cream of tartar or acid and, with the hand or a cloth wet repeatedly in cold water, wash down the sides of the Saucepan, to remove any grains of sugar that have been thrown there. Cover the Saucepan and let boil rapidly three or four minutes.

Remove the cover, set in the thermometer—if one is to be used—and let cook very rapidly to 240° F., or the soft ball degree. Wet the hand in cold water and with it dampen a marble slab or a large platter, then without jarring the syrup turn it onto the marble or platter. Do not scrape out the Saucepan or allow the last of the syrup to drip from it, as sugary portions will spoil the fondant by making it grainy. When the syrup is cold, with a metal scraper or a wooden spatula, turn the edges of the mass towards the center, and continue turning the edges in until the mass begins to thicken and grow white, then work it up into a ball, scraping all the sugar from the marble onto the mass; knead slightly, then cover closely with a heavy piece of cotton cloth wrung out of cold water. Let the sugar stand for an hour or longer to ripen, then remove the damp cloth and cut the mass into pieces; press these closely into a kitchen bowl, cover with a cloth wrung out of water (this cloth must not touch the fondant) and then with heavy paper. The fondant may be used the next day, but is in better condition after several days, and may be kept almost indefinitely, if the cloth covering it be wrung out of cold water and replaced once in five or six days. Fondant may be used, white or delicately colored with vegetable color-pastes or with chocolate, as FROSTING for small CAKEs, or éclairs or for making candy “centers,” to be coated with chocolate or with some of the same fondant tinted and flavored appropriately.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Uncooked Fondant

A fairly satisfactory substitute for FONDANT can be made by moistening confectioner’s sugar with egg white or sweet cream. A very fine sugar must be secured for this purpose or the candy will be granular, and even then the result will not be so satisfactory as in the case of cooked FONDANT properly made. Uncooked FONDANT, too, is more limited in its uses than cooked FONDANT, for it cannot be melted and used for bonbons.

UNCOOKED FONDANT

  •  Sugar
  •  Egg white or sweet cream

Roll and sift the sugar if it is lumpy, making it as fine as possible. Beat the egg white just enough to break it up or pour into a bowl the desired amount of sweet cream, remembering that very little liquid will moisten considerable sugar. Add the sugar a little at a time, beating all the while, until a sufficient amount has been used to make the mixture dry enough to handle with the fingers. Then flavor and color in any desired way and make up as if it were FONDANT.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Plain Fondant

  • 4 cups granulated sugar 1/8 teaspoon cream of tartar
  • 1 cup boiling water

Put sugar in a smooth, clean Saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of Saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Frosting without Eggs

An excellent FROSTING may be made without eggs or gelatine, which will keep longer and cut more easily, causing no breakage or crumbling and withal is very economical.

Take one cup of granulated sugar; dampen it with one-fourth of a cup of milk, or five tablespoonfuls; place it on the fire in a suitable dish and stir it until it boils; then let it boil for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring. While it is cooling, stir or beat it constantly and it will become a thick, creamy FROSTING.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)