Corn Starch Cake
From Six little cooks, 1910
Should be eaten the same day.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 46. The excerpt below is the record exactly as published.
CORN STARCH CAKE. One cup butter, rubbed to a cream, with two of sugar, three eggs beaten separately, one cup milk, one teaspoon soda, two cups of flour and half a cup corn starch, sifted together with two teaspoons cream tartar
Cook this with the app: pantry check, scaling, and the assistant.