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: 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)

Recipe: Boiled Frosting

To one pound of finest pulverized sugar add three wine-glassfuls of clear water. Let it stand until it dissolves; then boil it until it is perfectly clear and threads from the spoon. Beat well the whites of four eggs. Pour the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then beat all well together for one-half hour.

Season to your taste with vanilla, rose-water, or lemon juice. The first coating may be put on the CAKE as soon as it is well mixed. Rub the CAKE with a little flour before you apply the ICING. While the first coat is drying continue to beat the remainder; you will not have to wait long if the CAKE is set in a warm place near the fire. This is said to be a most excellent recipe for ICING.

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

Recipe: Cocoa Frosting

  •  4 teaspoonfuls of Baker’s Cocoa,
  •  2 tablespoonfuls of cold water,
  •  3 tablespoonfuls of hot water,
  •  ½ a teaspoonful of vanilla,
  •  About 1 ¾ cups of confectioners’ sugar.

Put the cocoa in a small Saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps.

If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a FROSTING so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the CAKE. For FROSTING sides of the CAKE, make a little stiffer.
This FROSTING never cracks as an egg FROSTING, but is hard enough to cut nicely.

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

Recipe: Almond Frosting

The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the CAKE with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain ICING.

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

 

Recipe: Chocolate Frosting

  •  1 square of Baker’s Chocolate,
  •  Pinch of salt,
  •  5 tablespoonfuls of boiling water,
  •  1 teaspoonful of vanilla,
  •  About three cups of sifted confectioners’ sugar.

Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy. Make the FROSTING stiff enough to spread without using a wet knife. It will keep indefinitely.

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