vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Confection Cake
From The home cook book, 1905
Serves 3
When cool, put together with the following filling.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 167. The excerpt below is the record exactly as published.
CONFECTION CAKE Half a cup of butter, three-quarters of a cup of milk, one cup of fine granulated sugar, three eggs, two rounding tea- spoons of baking powder, two cups of sifted pastry flour. Cream the butter, then add the sugar gradually and cream while adding ; then beat in the beaten egg-yolks, the milk, and one tablespoon of dry sherry and one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.