Chicago Cake
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 62. The excerpt below is the record exactly as published.
CHICAGO CAKE. One cup of butter, three cups sugar, one cup sour milk, four eggs, one teaspoontul soda, two teaspoonfuls cream of tartar, four cups of flour. Divide this in three parts, and bake two of the parts in two long pie tins (as for jelly cake), add to the third part one cup each currants and raisins, two tablespoonfuls molasses, cinnamon, allspice, cloves and citron to taste
Cook this with the app: pantry check, scaling, and the assistant.