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Butter and Sugar Dough
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 93. The excerpt below is the record exactly as published.
Two-thirds cup butter, one cup sugar, mixed well together; two eggs, well beaten (or four or five yolks,) one-half cup milk, two teaspoons vanilla, two teaspoons baking pow- der, flour enough to make a soft dough
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