Burorp Cake
From Buckeye cookery, 1892
Serves 5
Use coffee-cups to measure. This makes a cake for a six quart pan.
Presented as published in 1892. 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 Buckeye cookery (1892), page 35. The excerpt below is the record exactly as published.
Burorp Cake. - beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little; beat the butter and sugar to a cream, add the yolks and milk, and stir in the flour with soda well mixed through it; then add the white of the eggs beaten toa stiff froth, and lastly the raisins dredged with a little flour; bake one and one- half hours
Cook this with the app: pantry check, scaling, and the assistant.