Cold Water Cake
From The Carbon County cook book, 1926
Recipe by MRS. LAVERN LLOYD.
Presented as published in 1926. 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 Carbon County cook book (1926), page 7. The excerpt below is the record exactly as published.
Cold Water Cake. 14 cup butter, 1 cup sugar, 2% cups flour, 1 cup cold water, 3 eggs, 44 teaspoon salt, 214 level teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.