1-2-3-4 Cake
From Principles of cookery, 1910
The stiffness of the dough will vary with the size of the eggs and the quality of the flour.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 65. The excerpt below is the record exactly as published.
1-2-3-4 cake formulas and transpose the flour and eggs so that we use one cup of butter, two cups of sugar, three eggs and four cups of flour
Cook this with the app: pantry check, scaling, and the assistant.