Corn Starch Cake
From The Times cook book, no. 2, 1905
Serves 8
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 Times cook book, no. 2 (1905) by Los Angeles Times, page 72. The excerpt below is the record exactly as published.
CORN STARCH CAKE. Mrs. E. A! Stickney, No. 1028 South Hill street, Los Angeles.— Take one cup white sugar, one-half cup butter, one-half cup sweet milk, one and one-fourth cups sifted flour, one-half cup cornstarch, two teaspoons baking powder, whites of two eggs, beaten to a feather; flavoring to suit the taste
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