Delicate Cake

Name: Delicate Cake
Ingredients: one cup of butter; three cups of granulated sugar; one and one-third cups of sweet milk; four cups of flour; three teaspoonfuls of baking powder; the whites of ten eggs

From Cooking and castle-building, 1880

Use the largest sized stone-china coffee-cup for measuring.

Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 82. The excerpt below is the record exactly as published.

delicate cake. I think I was mistress of that. AYon't you put my recipe in your book ? I use the largest sized LITTLE THINGS. 195 stone-china coffee-cup for measure ; and to one cup of butter, add three cups of granulated sugar, work to a cream with the hand. Then use a wooden spoon and stir in, a little of each at a time, alternating, one and one-third cups of sweet milk, and four cups of flour in which three tea- spoonfuls baking powder have been mixed. Beat well, the more the better. Lastly, add the whites of ten eggs

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