vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chess Cakes
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 52. The excerpt below is the record exactly as published.
Chess Cakes. Line tart pans with rich paste, and half bake. Fill with following mixture: 1 cup chopped raisins. 1/2 cup butter. Yolks of 2 eggs. 1 cup sugar. 1 whole egg. Make frosting with whites of 2 eggs and 1 tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.