Butternut Cake

Name: Butternut Cake
Yield: 4 servings
Ingredients: one and one-half cups sugar; one-half of butter; two of flour; three-fourths of sweet milk; one cup of meats of nuts; whites of four eggs; two teaspoonfuls baking powder

From The household (of the Detroit free press), 1886

Serves 4

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 358. The excerpt below is the record exactly as published.

BUTTERNUT CAKE. One and one-half cups sugar, one-half of butter, two of flour, three- fourths of sweet milk, one cup of meats of nuts, whites of four eggs, two teaspoonfuls baking powder

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