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Cream Almond Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 66. The excerpt below is the record exactly as published.
Cream Almond Cake One-half cup butter one cup fine granulated or powdered sugar, one and three-quarters cups of flour, three teaspoons baking powder, half cup milk, whites of four eggs, half teaspoon almond flavoring
Cook this with the app: pantry check, scaling, and the assistant.