Cup Cake
From The Fredericksburg home kitchen cook book, 1921
MRS. A. L. PATTON.
Presented as published in 1921. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 44. The excerpt below is the record exactly as published.
Cup Cake. 4 eggs; 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons baking powder. Flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.