Delicate Cake
From Temperance cook book, 1887
Serves 8
Been in use for fifteen years.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 150. The excerpt below is the record exactly as published.
DELICATE CAKE. Two eggs, one-half cup of butter, one cupful of sweet milk, one and one-half cupfuls of sugar, three teaspoonfuls Equity baking-powder; flavor with almonds or lemon. Made with the whites of four eggs is nice for cocoanut cake, or with the yolks for chocolate cake; three cupfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.