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Bride’s Cake

Name: Bride’s Cake
Yield: 7 servings
Ingredients: one scant cup of butter; three cups of sugar; one cup of milk; the beaten whites of twelve eggs; three teaspoonfuls of baking powder; one cup of cornstarch; three cups of sifted flour

From Original White House Cookbook, 1887

Serves 7

Ice the top. Double the recipe if more is required.

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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 187. The excerpt below is the record exactly as published.

BRIDE’S CAKE. Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eggs; sift three tea- spoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour

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