Buttermilk Cake

Ingredients

• One-half cupful of butter
• One and a-half cupful of sugar
• Two and a-half cupfuls of flour
• One cupful of buttermilk
• One-half tea-spoonful of soda
• Two eggs

Method

1. 1

   Beat the butter and sugar to a cream, and add the yolks of the eggs, well beaten.

2. 2

   Mash the soda, dissolve it in the buttermilk, and add the latter to the butter, eggs and sugar.

3. 3

   Stir in the flour, beat until smooth, and then stir in quickly the beaten whites of the eggs.

4. 4

   Bake in a well buttered tin for forty-five minutes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 235. The excerpt below is the record exactly as published.

BUTTERMILK CAKE. One-half cupful of butter. One and a-half cupful of sugar. Two and a-half cupfuls of flour. One cupful of buttermilk. One-half tea-spoonful of soda. Two eggs

Cook this with the app: pantry check, scaling, and the assistant.