vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bridget Cake
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 82. The excerpt below is the record exactly as published.
BEIDGET CAKE Butter, 1 cup, Sugar, 2 cups. Flour, 31/2 cups. Milk, 1 cup. Baking-powder (mixed with the flour), 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.