Buttermilk Cake
From Plain cookery recipes, 1908
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 52. The excerpt below is the record exactly as published.
Buttermilk Cake. Three-quarters of a pound flour. Quarter of a pound butter. Quarter of a pound sugar. Three ounces raisins. Three ounces currants. Pinch of spice. Three-quarters of a teaspoon- ful bicarbonate of soda. Three-quarters of a teaspoon- ful cream of tartar. About three gills buttermilk
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