Recipe: Bride’s Cake

Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour and beat in gradually with the rest; flavor to taste. Beat all thoroughly, then put in buttered tins lined with letter paper well buttered; bake slowly in a moderate oven. A beautiful white CAKE. Ice the top. Double the recipe if more is required.

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