Bridgeport Cake

Name: Bridgeport Cake
Ingredients: One cup of butter; two cups of sugar; four eggs; three and one-half cups of flour; one cup of milk; two cups of currants; one-half pound of citron; one teaspoonful of salcratus; juice and grated rind of one lemon

From High-Street cook book, 1885

Hood's Sarsaparilla gives new life and vigor.

Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.

Bridgeport Cake. One cup of butter, two cups of sugar, four eggs, three and one-half cups of tl<»ur. one cup of milk, two cups <>f cur- rants, one-half pound of citron, out' tea- spoonful Of salcratus. juice and grated rind of one lemon

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