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Cream of Almond Cake
From Kentucky receipt book, 1903
Serves 7
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 145. The excerpt below is the record exactly as published.
Oream of Almond Cake. One cup of butter creamed, 3 coflfee cups of pulverized sugar, 4 cups of flour, ^ cup of water, whites of 11 eggs, 1 heaping tea- spoon of baking powder. Work butter and sugar to a cream, add water, then flour and eggs alternately, baking powder last, with 1 cup of flour and eggs, 1 teaspoon of vanilla
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