Black Cake
From The new practical housekeeping, 1890
Serves 8
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 48. The excerpt below is the record exactly as published.
Black Cake, — Cream heaping pint pulverized sugar and pint butter ; add beaten yolks of two eggs, three-quarters pint sour milk, half gill sour cream and quart and a half browned flour in small quantities, tablespoon rose-water ; teaspoon each cinnamon, allspice and cloves, one grated nutmeg, level teaspoon soda dissolved m a little water, and lastly half pound each raisins (seeded) and cur- rants and quarter pound citron
Cook this with the app: pantry check, scaling, and the assistant.