Butternut Cake
From The Rural cook book, 1907
Serves 2
The icing is made by boiling brown sugar and water to a specific temperature.
Presented as published in 1907. 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 Rural cook book (1907), page 71. The excerpt below is the record exactly as published.
Butternut Cake. — Beat half a cup of butter to a cream. Gradually beat in J4 of a cup of granulated sugar, and then one cup of butternut meats and one egg beaten without separating. Sift together two cups of entire wheat flour, one-third of a cup of pastry fiour, one-half teaspoon- ful soda, one-fourth teaspoonful salt, one-half teaspoonful mace, one- fourth teaspoonful cloves, and H teaspoonful cinnamon. Add this to the first mixture alternately with one cup of sour milk
Cook this with the app: pantry check, scaling, and the assistant.