Cider Cake
From The New York receipt book, 1882
Presented as published in 1882. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 12. The excerpt below is the record exactly as published.
1 teaspoonful soda dissolved in the milk, 4 cups flour. i Transparent P i e — 3 cups white sugar and % cup butter: 4 eggs, well-beaten ; mix, bake m one lower crust. Above is for two pies. Gingerbread.— 1 cup molasses, 1 cup butter, 2 cups sugar, 1 cup sour milk, 4 eggs, 3 cups flour, 1 tablespoonful ginger, and 1 teaspoonful soda. — Break the bread in small pieces, and soak in cold milk; when sort add 1 teaspoonful saleratus, 1 of salt, and flour for a good batter. Coffee Cake.— 1 cup brown sugar, 1 cup butter, 1 cup strained coffee, 1 cup powde^S’ ^ beaten, i lb. raisins, 2 cups flour, 2 teaspoonfuls baking Cider Cake.— 2 cups sugar, 1 cup butter, 5 eggs, lfc cups cider, with 1 tea- spoonful soda dissolved in it ; spice to taste ; 4^ cups flour, 2 cups fruit
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