vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Douglass Cake
From The Pattern cook-book, 1890
Serves 4
Use pastry flour and fine granulated sugar for best results. A tablespoon of vanilla can be used instead of raisins.
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 232. The excerpt below is the record exactly as published.
DOUGLASS CAKE. One and a-half cupful of sugar. One cupful of milk. One-half cupful of butter. One cupful of raisins. Two and a-half cupfuls of flour. One egg. Two tea-spoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.