Brown Stone Front Cake
From Waldensian cookery, 1957
Icing: Melt butter, stir in sugar and milk, cook for 45 minutes at low heat. Let cool, add vanilla, beat until thick enough to spread.
Presented as published in 1957. 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 Waldensian cookery (1957), page 40. The excerpt below is the record exactly as published.
BROWN STONE FRONT CAKE 2 cups sugar 3 cups flour 3 eggs 1 cup butter or Crisco 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon soda 1 square unsweetened chocolate or 3 tablespoons cocoa 14 cup warm water
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