Delicate Cake
From Durham cook book ..., 1921
Recipe attributed to Mrs. D. F. Parker.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 18. The excerpt below is the record exactly as published.
DELICATE CAKE. Four cups of flour, two and one-half cups of sugar, one cup sweet milk, one cup butter, six eggs, two ten spoonfuls Eoyal Baking Powder. Cream sugar and butter, add the beaten yolks, then milk and flour, adding last the l)eaten whites and flavoring (two teaspoonfuls.
Cook this with the app: pantry check, scaling, and the assistant.