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Baltimore Cake

Name: Baltimore Cake
Yield: 5 servings
Ingredients: one cupful of butter; two cupfuls fine granulated sugar; a cupful of milk; three and one-half cupfuls pastry flour; two teaspoonfuls of baking powder; a teaspoonful of vanilla; the whites of six eggs

From Good Things to Eat as Suggested by Rufus, 1911

Serves 5

Use icing made from sugar, water, and beaten egg whites with raisins and nuts.

Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 62. The excerpt below is the record exactly as published.

BALTIMORE CAKE— Seat one jciirjful of butter to a cream, using a wood cake spoon. Add gradually while beating con- stantly two cupfuls fine granulated sugar. When creamy add a cupful of milk, alternating with three and one-half cupfuls pas- try flour that has been mixed and sifted with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and the whites of six eggs

Cook this with the app: pantry check, scaling, and the assistant.