Drop Cakes

Name: Drop Cakes
Ingredients: two and one-fourth pounds of sugar; one and one-fourth pounds of butter and lard; thirteen eggs; one quart of milk; one ounce of ammonia; four and one-fourth pounds of flour; vanilla flavor

From Perfection in baking, 1895

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 24. The excerpt below is the record exactly as published.

Drop Cakes, Two and one-fourth pounds of sugar, one and one-fourth pounds of butter and lard, thirteen eggs; rub to cream; add one quart of milk (short measure), one ounce of ammonia, four and one-fourth pounds of flour; vanilla flavor

Cook this with the app: pantry check, scaling, and the assistant.