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Cup Cake

Name: Cup Cake
Yield: 2 servings
Ingredients: One cupful of sugar; Three-quarters cupful of butter; One-half cupful of milk; Two eggs; Two tea-spoonfuls of baking-powder; Flour to thicken

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 233. The excerpt below is the record exactly as published.

CUP CAKE. One cupful of sugar. Three-quarters cupful of butter. One-half cupful of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken

Cook this with the app: pantry check, scaling, and the assistant.