Custard Cake

Name: Custard Cake
Yield: 5 servings
Ingredients: Two cups sugar; 1% cups butter; 1144 cups sweet milk; % teaspoon soda; whites of three eggs; 1 teaspoon cream of tartar; 3 cups flour

From Magnet users cook book, 1920

Serves 5

Recipe by Mrs. Eli Steeves, Steeves’ Mount, N. B.

Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 48. The excerpt below is the record exactly as published.

CUSTARD CAKE. Two cups sugar, 1% cups butter, 1144 cups sweet milk, % teaspoon soda, whites of three eggs, 1 teaspoon cream of tartar, 3 cups flour

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