Cake
From The Toronto Cook Book, 1915
Serves 3
Tear apart the cake instead of cutting to avoid heaviness.
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 22. The excerpt below is the record exactly as published.
cake One pint flour, half teaspoon salt, half teaspoon soda, one teaspoon cream of tartar, two tablespoons butter worked into the flour, half pint sweet milk. Mix into a smooth dough and bake in a round pan in a hot oven twenty minutes. When done tear apart, as cutting makes it heavy. Wash and pick over one pint of cranberries with one-quarter pint water. Set on fire and stew one-half hour. Stir often to prevent burning. Spread between the cakes and heap on top whipped cream
Cook this with the app: pantry check, scaling, and the assistant.