Cup Cake
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 37. The excerpt below is the record exactly as published.
CUP CAKE Two cupfuls of sugar, three cupfuls of swansdown flour, one-half cupful of butter, three eggs, one cupful of sweet milk and one teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.