vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Buttermilk Cake
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 50. The excerpt below is the record exactly as published.
Buttermilk Cake One and a half cups sugar, half cup butter, three eggs, half cup buttermilk, two cups flour, half a teaspoon soda, one tea- spoon cream tart
Cook this with the app: pantry check, scaling, and the assistant.