Citron Cake
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 20. The excerpt below is the record exactly as published.
citron cake. Citron Cake. Rub one and one-half pounds of butter with one and three- fourth pounds of powdered sugar to cream; add slowly one and one- half pints of egg whites, then two pounds of flour with one-half of a teaspoonful of baking powder; beat the eggs a little first; add one and a half pounds of citron
Cook this with the app: pantry check, scaling, and the assistant.