Aunt Rachel's Molasses Cake
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 63. The excerpt below is the record exactly as published.
one teaspoonful cinnamon, one-half teaspoonful cloves, one- quarter of a nutmeg, three eggs and flour enough to make a dough so stiff that it is hard to stir. Bake slowly. Do not try until it has been in the oven thirty minutes. 1 15. Centennial Cake. — Three-quarters pound butter, one and one-half pounds brown sugar, six eggs, whites and yolks beaten separately, one pint sweet milk, one and three-quarters pounds flour and two teaspoonfuls baking powder. Three-quarters pound currants, washed and dried, one-quarter pound raisins (stoned), one-quarter pound citron, sliced, one grated nutmeg, one wine glass wine. Sprinkle fruit with part of flour. Cream the butter with the sugar, add beaten yolks, wine, milk, nut- meg and flour and whites of eggs alternately. Put in fruit last, mix well and bak^ one and three-quarters hours. 16. Molasses Cake (Good). — One and one- half cups molasses, one cup boiling water, one teaspoonful ginger, one tablesponful soda dis- THE PHYSICAL CULTURE COOK BOOK. 193 solved in the hot water, two tablespoonfuls butter, flour to make like cake dough. Bake in moderate oven. 17. Aunt Rachel's Molasses Cake (Good). — One-half cup butter, one-half cup hot water, one teaspoonful soda, one cup molasses, two cups flour
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