Bride's Cake (No. 2)
From Temperance cook book, 1887
Serves 6
Flavor with rose or almond.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 104. The excerpt below is the record exactly as published.
BRIDE'S CAKE. (No. 2.) Whites of twelve eggs, three cups of powdered sugar, small cup of butter, a cup of sweet milk, four small cups flour, half cup of corn starch, two teaspoonfuls of Equity baking-powder
Cook this with the app: pantry check, scaling, and the assistant.