Dough Cake
From The Pattern cook-book, 1890
Serves 4
Requires thorough mixing, often using hands.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 234. The excerpt below is the record exactly as published.
DOUGH CAKE. The following materials will make two loaves: Four cupfuls of light bread dough. Two tea-spoonfuls of cinnamon. Two cupfuls of sugar. One tea-spoonful of cloves. One cupful of butter. One tea-spoonful of grated nutmeg. One cupful of raisins. Three eggs. One tea-spoonful of soda. One table-spoonful of cold water
Cook this with the app: pantry check, scaling, and the assistant.