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Connecticut Cake

Name: Connecticut Cake
Yield: 7 servings
Ingredients: One pound of sugar; one of flour; three-quarters of a pound of butter; five eggs beaten separately; half a cup of sour cream; a small teaspoon of saleratus; the grated rind and juice of a lemon; one pound of raisins seeded

From The economical cook book, 1905

Serves 7

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 economical cook book (1905) by Sara T. Paul, page 111. The excerpt below is the record exactly as published.

Connecticut Cake. One pound of sugar, one of flour, three-quarters of a pound of butter, five eggs beaten separately, half a cup of sour cream, a small teaspoon of saleratus, the grated rind and juice of a lemon, and one pound of raisins seeded

Cook this with the app: pantry check, scaling, and the assistant.