Bridal Cake
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 94. The excerpt below is the record exactly as published.
One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, one teaspoonful Eagle Baking Powder, one-half cup corn-starch, whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.