Recipe: Washington Cake

Stir together a pound of butter and a pound of sugar; and sift into another pan a pound of flour. Beat six eggs very light, and stir them into the butter and sugar, alternately with the flour and a pint of rich milk or cream; if the milk is sour it will be no disadvantage. Add a glass of wine, a glass of brandy, a powdered nutmeg, and a table-spoonful of powdered cinnamon. Lastly, stir in a small tea-spoonful of pearl-ash, or salaeratus, that has been melted in a little vinegar; take care not to put in too much pearl-ash, lest it give the CAKE an unpleasant taste. Stir the whole very hard; put it into a buttered tin pan, (or into little tins,) and bake it in a brisk oven. Wrapped in a thick cloth, this CAKE will keep soft for a week.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)