Canned Raspberry Cake
From A laboratory manual of foods and cookery, 1916
This cake is best served as a dessert.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 93. The excerpt below is the record exactly as published.
Canned Raspberry Cake Ingredients : 2 eggs \ nutmeg i c. brown sugar i tbsp. cinnamon \ c. butter i tbsp. sour milk i c. canned strawberries or rasp- i tsp. soda berries i c. flour Hot Water Ginger Cake Ingredients : i c. molasses i tsp. soda \ c. boiling water \\ tsp. ginger 2\ c. flour \ tsp. salt 4 tbsp. melted butter Sweet or Sour Milk Ginger Cake Ingredients : \ c. butter if c. flour \ c. sugar i tsp. ginger \ c. molasses \ tsp. cinnamon i egg \ tsp. soda I c. milk — sour or sweet 224 LABORATORY MANUAL OF FOODS AND COOKERY Ginger Cup Cakes Ingredients : I c. butter i tsp. ginger ^ c. sugar i tsp. cloves 1 c. molasses i c. boiling water 2 eggs 2^ c. flour
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