Cup Cake (2)
From The hearthstone; or, Life at home, 1883
Serves 8
Presented as published in 1883. 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 hearthstone; or, Life at home (1883) by Laura C. Holloway, page 345. The excerpt below is the record exactly as published.
ne tea.spoonful of saleratus, two kinds of spice; make it rather stiff; chopped raisins can be added if desired. Delicate Cake. — One cup of butter, one and a half cups of sugar, whites of nine eggs, two and three-quarter cups of flour, level tea- spoonful of cream of tartar, half a teaspoonful of soda, half a cup of sweet milk ; flavor to taste ; slow oven. Gold Cake. — One cup of sugar, three-quarters of a cup of butter, two cups of sifted flour, half a cup of sweet milk, one teaspoonful of cream of tartar, half a teaspoonful of soda, yolks of eight eggs. Cup Cake (i). — One cup of butter, three cups of sugar, five eggs, one cup of milk, four cups of flour, one teaspoonful of soda; juice of one lemon and grated rind of same; this makes two bars; the lemon can be omitted and raisins used if desired. Cup Cake (2). — Four cups of flour (sifted), four eggs, two cups of butter, two of sugar, one cup of milk, two pounds of raisins, one tea- spoonful of saleratus, one nutmeg; cinnamon and cloves
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