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Cup Cake
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 58. The excerpt below is the record exactly as published.
Cup Cake. — Whites of eight eggs beaten stiff, three half-pint cupfuls of flour, two half-pint cupfuls of white sugar, one half-pint cupful of butter, one half-pint cupful of cream, one teaspoonful of baking-powder sifted into the flour; cream the sugar and better, then add alternately flour and eggs until all are in, reserving the cream to pour in last ; season with essence of bitter almonds or rose- water
Cook this with the app: pantry check, scaling, and the assistant.