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Cup Cake

Name: Cup Cake
Yield: 4 servings
Ingredients: one cup of butter; two of sugar; the beaten yolks of four eggs; three cups of sifted flour; two teaspoons of baking powder; a very scant cup of milk

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 95. The excerpt below is the record exactly as published.

CUP CAKE. Miss C. L. Pooley, 1826 South Hope street, Los Angeles. — Cream together one cup of butter and two of sugar; when white like hard sauce add the beaten yolks of four eggs, mix all well. Now gradu- ally beat in three cups of sifted flour, in which two teaspoons of baking powder have been mixed; add a very scant cup of milk

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