Bangor Cake
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 54. The excerpt below is the record exactly as published.
BANGOR CAKE. TWO-thirds of a cup of butter, two of sugar, one half of milk, three of flour, three eggs, one teaspoonful of cream of tartar, one half of soda. Flavour to taste
Cook this with the app: pantry check, scaling, and the assistant.