OtherDessertCake
Barley Flour Cake
A dessert cake recipe from in memory of Frances B. Putney (via Helen Putney Helms, Missoula).
Synced from myBrain/food_and_recipes/transcribed/Barley Flour Cake.mdSource marked uncertain
Cook time30 min
Servings1 cake
Serving size1 slice
Effortweeknight
Oven350°F
01
Ingredients
- 3/4 cup sugar
- 1/2 cup water
- 3 egg whites
- 1 cup barley flour
- 2 tsp. baking powder
- salt
- 3 egg yolks, beaten
- 1/2 cup water (flavoring)
02
Directions
- 1
Boil the sugar and 1/2 cup water together until the mixture "hairs" (spins a thread). Beat into this, until cool, the egg whites. Add alternately the flour sifted with the dry ingredients and the beaten egg yolks. Lastly add 1/2 cup water and the flavoring.
03
Transcription notes
- Printed heritage cookbook page, clean type. Flagged has_uncertain: true: no bake temperature or time is printed (350°F is a placeholder), and "flavoring" is unspecified. A wartime-era barley-flour cake (1918). "Until the mixture hairs" is an old candy-thread-stage cue. ---
Source details
- Attribution
- in memory of Frances B. Putney (via Helen Putney Helms, Missoula)
- Origin
- Missoula, Montana, 1918
- Source type
- printed cookbook
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 49 of 218
- Transcribed
- 2026-07-27
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