Down East Cake
From The English-Chinese cookery book, 1890
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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 54. The excerpt below is the record exactly as published.
DOWN EAST CAKE. ONE tablespoonful of melted butter, one cup of milk, two of flour, three eggs, one teaspoonful of soda, two of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.