Easter Cake

Name: Easter Cake
Yield: 8 servings
Ingredients: Cream one cupful of butter; three of sugar; four cupfuls of flour; two of corn-starch; two teaspoonfuls of baking-powder; one cupful of sweet milk; two teaspoonfuls of extract of lemon; the beaten whites of fifteen eggs

From Harper's cook book encyclopædia, 1902

Serves 8

Ice with figs and almonds.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 59. The excerpt below is the record exactly as published.

Easter Cake. — Cream one cupful of butter and three of sugar together. Sift in four cupfuls of flour and two of corn-starch, with two teaspoonfuls of baking-powder. Add one cupful of sweet milk, two teaspoonfuls of extract of lemon, and the beaten whites of fifteen eggs

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