Cup Cake
From Catherine Owen's new cook book .., 1885
Cover with cardboard to prevent heavy streaks.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 117. The excerpt below is the record exactly as published.
CUP CAKE. Beat a cup of butter, or one-half lard, to a cream, with two cups of sugar. Grate in the peel of a lemon, beat the yolks of three eggs, stir them in, then sift in three cups of flour, using just milk enough to make it a very thick batter; when the flour is in, whip the whites firm and add them, put in'a pinch of salt, and two teaspoonf uls of baking powde
Cook this with the app: pantry check, scaling, and the assistant.