vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cup Cake
From The Toronto Cook Book, 1915
Serves 12
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.
Cup Cake Four cups flour, two cups sugar, one cup butter, one cup of cream, four eggs, one nutmeg, half teaspoon soda, one cup raisins, one cup currants
Cook this with the app: pantry check, scaling, and the assistant.