Citron Cake
From The Memorial Hall cook book, 1919
Use less flour if too stiff.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 34. The excerpt below is the record exactly as published.
Citron Cake Cream 1 cup butter with 3 cups powdered sugar and add 1 cup milk. Add 4 cups prepared flour, alternately with ten stiffly-beaten egg whites. Use less flour, if too stiff. Flavor with rose-water, and stir in 2 cups shredded citron
Cook this with the app: pantry check, scaling, and the assistant.