1915 1-2-3-4 Cake Recipe
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- 1915 1-2-3-4 Cake Recipe
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Welcome Friends! Welcome back to Sunday morning and the old cookbook recipe show. Today we're going to do another recipe from the Five Roses cookbook published in 1915; a cake recipe called One, Two, Three, Four Cake. There's a cup of butter, there's two cups of sugar, 3 cups of flour, and four eggs; then it sort of falls apart because there's a bunch of other stuff that it just isn't accounted for...
Ingredients:
1 cup butter
2 cups sugar
3 cups Five Roses Flour
4 eggs
1 cup cold water or milk
2 teaspoons cream of tartar
1 teaspoon soda
1 teaspoon vanilla
Sift the cream of tartar and soda with the flour twice before adding. The addition of 1 cup of raisins makes a pleasing variety.
#LeGourmetTV #GlenAndFriendsCooking
I’m sure you’re aware of this technique, but, if you toss the fruit in flour before incorporating it into the mix, they will not settle to the bottom......love your Sunday videos! Thank you so much!
Brett Leemkuil THAT WAS KIND OF YOU TO SHARE, ITS TRUE & IT DOES WORK...MANY PEOPLE DOESN’T KNOW THIS...
I make this recipe all the time using one-fourth of each ingredient to make a small single layer snack cake. My favorite adds are re-hydrated dried figs, chopped walnuts, and a spice mix.
Sheila Ginger you sound like a good cook!
That's easy to divide and I should try it.
I just saw this cake video. T hanks for the great idea, Sheila. Hope you're keeping well.
Lynne
@@lynnegordon6749 You're welcome. I do a lot of small batch cooking where I divide recipes in half or in one-fourth. Where eggs are concerned, I often whisk 1 egg in a refrigerator proof container, so I can use as little as 1 tablespoon for single serving recipes.
Yeah! This recipe is in my mom's cookbook. She and family members made this cake regularly in Oklahoma. Good memories. Thank you.
I’m really happy that you are being sponsored by square space. You work way to hard and I’m sure this has been very expensive over these 10 years.
My mother made 1-2-3-4 Cake from memory when I was growing up. She would do a 2 layer with a dark chocolate butter cream frosting. Really enjoy the show!
I grew up with my mom making this cake. It was our go to vanilla cake and we never needed a recipe! 🌸
It look lovely and you two make it seem like a very tasty cake. I love when Jules shows up at the end; that's the best part!
And, oh yeah, that pork cake looks interesting; you should try making it too.
My mother-in-law made this cake in the summer down at the cottage. She used a tube pan, added a little lemon flavor and sprinkled powdered sugar on top. Wonderful cake!
I just did it! But I mistakenly used 1 extra cup of flour. Added 4 TSP of baking powder, 1 TSP of baking soda and some fruit and raisins soaked on rum. Smells so lovely. My mom used to bake us a cake like this one every week and this aroma transported me. I think grounded cinnamon or cardamom will work nice too or use strong coffee instead of milk. Thank you, I love this old recipes, are so natural and easy to follow. Regards from Guatemala 💖
I believe the cream of tartar helps create a fluffy or cake! And offsets the taste of baking soda! You can coat the fruit and cornstarch and it won't sink to the bottom. They made a simple cake like this because they had simple ingredients. My grandma could always doctor a cake up. She used to go choke cherry picking then come home and pick up them put them in pies cakes and make jam. People were real resourceful back in the day! Thanks to her I can look around and make something out of what I have. My friend calls me MacGyver in the kitchen! Keep on bringing us those old recipes
My Nana made this using a Bundt pan. Thanks for sharing!
Congrats on the sponsorship!
From an old podcast I used to listen to, I know for a fact that Square Space is cool with very creative ad reads,
so you could really tune up that blurb to your taste with all sorts of spices and then arange it beautifully on a plate for your viewers.
My mum used the red Five Roses cookbook. I have it my treasure chest. So good to see it on video.
I’ve read some criticism of commercial baking powders - the addition of aluminum giving baked goods an off-flavor. Scott Peacock makes homemade baking powder from Edna Lewis’s recipe (which is just baking soda and cream of tartar) and I follow his advice. Maybe even back then, they didn’t like that off-taste.
Should we really be eating aluminum?
@@SteamPunk-xp2uv Aluminum is about the most common metal in nature and it turns up in many natural foods. Normal human bodies do not absorb aluminum.
I have read that two, with James Beard and his recipe for cream biscuits. I believe I get a better rise and texture and flavor with the baking soda and cream of tartar mix.
@@SteamPunk-xp2uv I'd be more worried with all the plastic we consume.
@@SteamPunk-xp2uvYes
I always made this cake for my brothers birthday. Used round cake pans and lots of gooey frosting. Never seen this recipe with raisins etc. interesting idea. Thanks for the memory
I love how all of these pre-WWII recipes come sans any baking instructions. Prior to the war, during the depression years, accurate home ovens were kind of a luxury item. They did exist. But, not every house had one and very, very many had the old style wood burning ones. Especially, in cold climates (hey, Ontario) where the oven kept the kitchen warm on top of doing the cooking. The cook would usually understand their oven better than the publisher could and would know whether the oven was ready to bake or not by sticking their hand in to see how hot it felt to them. Crazy as it may seem, that's pretty much how every home cook 100 years ago detected oven readiness and this is probably why none of these recipes come with a normal set of instructions. Mom usually knew her kitchen better than a chef working for a magazine did.
Our family s favorite birthday cake. Split the layers and spread with apricot jam. Yum!
It is a 2 layer cake 8 inch pans.
My great-aunt, the family cake baker, made a fresh coconut cake from a 1-2-3 recipe that was famous and well-loved.
PLEEEEAAAASE do that Pork Cake! And thank you for another great recipe - will definitely try this. I would try that pork cake too, just to be able to say I made it out of a porker!
You are a great team, great hosts and great maker/creators/chefs - so a great cake is just in order! 😎👍👍🙏THANK YOU!
I've always loved 'cleaning' the cake bowl after mixing.............
The reason behind the baking soda and cream of tartar over baking powder is the control over the ratio of the two former ingredients. You will find if you look at recipes that call for the former that the ratio is different than recipes with the latter.
One of my favorite dishes!!! 😉👍
Some chefs like Edna Lewis felt that most brands of baking powder had a metallic taste and much preferred the flavor of the baking soda/cream of tartar blend. I'd guess that maybe the people at the Five Roses felt the same way.
@@forteandblues Today, the metallic taste is caused by Sodium Aluminium Sulfate. I make a point of using baking powders that don't contain aluminum.
Hmm, sounds like it would be good for strawberry shortcake in the summer. Bake it in a loaf pan, nice slices for the base. (without the raisins, etc.)
Raisins..... So many recipes with raisins!
This looks lovely. I think I might actually make this (and add some orange or lemon zest).
I love your liquid measuring glass
Me, too! Where do you get them?
SteamPunk5250 if you live in Canada, Canadian Tire sells them
@@janetleblanc8511 Thanks for the reply. Unfortunately, tire shops in Texas don't sell beakers.
Perhaps the manufactured baking powders were limited during this time from food shortages and rationing during wartime. WWI may have been consuming the national supplies firstly. My neighbor from a many years ago found an unopened bag of sugar in the attic of his home dating from WWII when rationing was in full effect as well.
Here in Hong Kong we have a dish called "數字排骨", literally "numeral pork ribs". There are a few variations, but the most common recipe is 300 g pork ribs with 1 tbsp Shaoxing wine, 2 tbsp vinegar (you can use white but I like the flavour of Chinkiang vinegar better), 3 tbsp sugar, 4 tbsp soy sauce and 5 tbsp water. Heat up some oil, sear the pork ribs, put in the 1-2-3-4-5, reduce them to your desired consistency on low heat with the lid on, and garnish with green onions. This is fantastic with rice.
Thank you for sharing 🧡
Glen have you ever tried putting the fruit on top of the batter after you pour it into the pan? I find that if I do that and just give it a swipe with an offset spreader the fruit distributes better.
I think the tartar is an acid, which helps activate the bicarb by speeding up the decarboxylation and might make more lift. Idk how it compares to one without tho. Great vid!
Walnutts goes very well in this cake.
Hi Glen, hey friends. Great cake as usual. I would like to make a request to Glen to show us how to make hunter beef from scratch. Thank you in advance.
Because cream of tartar is acidic and baking soda is a base and they will react good and it makes the cake fluffy. It is also the same if we add baking soda and vinegar in the batter.
It seems to be a distant relative of the 1830s "Cup Cake":
"Cup Cake: Cup cake is about as good as pound cake, and is cheaper. One cup of butter, two cups of sugar, three cups of flour, and four eggs, well beat together, and baked in pans or cups. Bake twenty minutes and no more."
How did the cake achieve loft without anything for rising? No CoT, soda, BP? Beaten egg whites?
THANK YOU! My Granny made this all the time and I can’t find her recipe! FYI she made it in a tube pan before Bundt pans came out
My Mother's banana bread uses cream of tartar & baking soda with sour milk. I don't know if that's why I find it has a better texture and flavor than others, but I've never tasted another that I like and I've never met anyone else who makes it with cream of tartar. I believe the recipe came from my Norwegian Great Grandmother.
Adding all the eggs in one go can cause the mix to curdle, it's a pain, this can be overcome with adding a little flower with the eggs or just doing it the way Glen does. Nice looking cake!
A 1 2 3 4 cake is simply a base for a very good plain cake. It's sort of like mashed potatoes. Where you take it from there is up to you! :-) my nanny made this as well.
So, the great thing about this cake is that I could remember most of the recipe without a cook book or the internet. I could pretty much make it from scratch from memory.
Hi Glen, I love this series. Do any of your old cookbooks have Banana Bread recipes?
This looks lovely, and the name would have made it easier to memorize the recipe. I’m intrigued by the “Pork Fruitcake” recipe on the same page 😂
i know thats what i was questioning....
Glen, please make the Pork Fruit Cake!
That pork fruitcake sounds terrific.
The pork fruit cake does look intriguing
I am going to do this! Maybe this week! (y)
If you add together the other four ingredients, it goes to 5, but they aren't all the same scale so it doesn't really work that way, but it is a 2 and three 1's.
Also, thank you to Squarespace for supporting this show.
The 1-2-3-4 cake is very Feisty !
sweet
bicarbonate of soda/baking soda and cream of tartar is baking powder
Yes!
The United Kingdom and the US did have rationing during WW1.
It's the start of the “Meatless Tuesdays” and “Wheatless Wednesdays” slogans.
Marge O'Connor yup!
@Marge O'Connor - Canada was in the war starting in Aug 1914 - so this Canadian Cookbook came out while we were at war.
I think you forgot to write the recipe. Looks good.
There's a spirit called Four Roses, I guess Five Roses is one rose better.
🌹🌹🌹🌹🌹
My mom used to make this for us when we were little. Im 47 now☺️
Glen - a crazy idea... What if you started a Patreon account and had giveaways of things you cook/bake to supporters of a certain level? I'd bet a lot of your subscribers would love to experience a taste of some of these recipes. Not sure if it would be feasible or not.
John H most things probably wouldn’t be able to transport well across long distances.
Doesn't baking powder lose effectiveness as it ages? Perhaps as a nod to folks who lived far away from stores, or restocked only several times a year, they recommended baking soda/cream of tartar...both of which will keep indefinitely.
What song were they talking about not humming?
I’m curious too.
1234 by Feist
350 degrees for how much time? ;)
That's the fun of these old recipes - you get to figure that out on your own ;) But I'd start with around 40 minutes.
Do you have any Venison recipes? Preferably not in cake form...
Jenna and Julien in an alternate universe.
Loaf of bread, container of milk and a stick of butter. Loaf of bread, container of milk and a stick of butter...
I think it’s “quart of milk.”
I would imagine that older baking powders would have contained higher quantities of or more primitive anti-caking agents that could have maybe subtley affected lift?
You did not list the recipe in the description box, so I can’t nab it for my Paprika3 app. Would you say two 8” layers? I think I would like to try this as a layer cake.
Yikes - I missed putting it in. I’ll fix that next week when I return to Canada.
Is it recommended to dredge the raisins and candied peel in flour first? Sometimes old recipes call for it.
DovidM Usually you toss the fruit in flour to prevent the pieces from settling to the bottom of the batter. It makes more evenly distributed throughout the finished cake.
one two three four five, six seven eight nine ten, eleven twelvvvvvvvvvve
You need to make a blackout cake
Another ''classic'...just a bit different from similar basic batters.
"So you went off piste." - Jules
Maybe they used baking powder and cream of tartar because that is what the originator of the recipe used.
I always thought 1234 cake was pound cake.
How are you two not 300 lbs? Or is Jules bringing cakes to work all the time?
Hey Glenn, I dare you to make the Pork Fruit cake
The raisins and candied peel did not get flour on it and it sunk to the bottom!!!!
I want to know if the cake tasted overly sweet. It seemed like a lot of sugar for a cake recipe.
Not very sweet at all - I was a little worried about that as well.
Did you mean THAT song?
now i wanna know what song XD
1234 by Feist
Canadian bacon fruit cake!
??no salt??
Stay classy planet earth
Would humming that song make you .... feist-y? :)
Is Jules' middle name Dates?
Why baking soda and not baking powder? A guess: Five Roses made baking soda and not baking powder.
😎👍👌🖖✌😁
0:42 - forgot to pull focus back to the main shot?
I'm probably the only one thtat will ever notice it but whatever, filmmaker's quirk.
Where are the measurements
On screen at 0:18 and 8:27 and in the description box below the video.
Scaling this recipe must be a nightmare
Actually a 1-2-3-4-5 cake.
1 cup butter
2 cups sugar
3 cups flour
4 eggs
5 roses
What
You can do it up to 30 seconds of a copyrighted song.
Nope - you can’t. Believe me, I’ve spoken to several copyright lawyers about this over the years I’ve worked in media.
Be good with bacon in it
You can still sing the song yourself! You just can't play the track.
kitchen aid doesn't like free advertising?
bluebrand!
Looks a bit like Madeira cake
First!
Hellraiserzzz 🍪