Almond Cake
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 23. The excerpt below is the record exactly as published.
ALMOND CAKE. Two cups sugar, three cups flour, one cup butter, one- half cup sour milk, whites of eight eggs, two teaspoons baking powder, one teaspoon bitter almonds, one cup blanched almonds
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