Eggless White Cake

Ingredients

• One cup of sugar
• three tablespoons butter
• one cup of sweet milk
• two cups of flour
• two teaspoons baking powder

Method

1. 1

   Mix all ingredients and bake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 99. The excerpt below is the record exactly as published.

EGGLESS WHITE CAKE. One cup of sugar, .three tablespoons butter, one cup of sweet milk, two cups of flour, two teaspoons baking1 powder. Pauline Jewett. ENGLISH WAI/NUT CAKE. One cup butter, two cups sugar, three cups flour, whites of eight eggs, three-quarters cup milk, three teaspoons of bak- ing powder, half spoon of lemon and vanilla flavoring mixed, one and a half pounds walnuts chopped fine (not too fine) and added last with a little of the flour sprinkled over them. Mrs. John K. Wilson. EXCELLENT CAKE. Four cups flouT, three cups sugar, two cups butter, one cup milk, four eggs, one teaspoon baking powder. Season to taste. Pauline Jewett. FEDERAL CAKE. One pound of butter, one pound of sugar, one pound two ounces of flour, five eggs, one cup of sour cream, one tea- spoonful of soda, one . wineglass of wine, one wineglass of brandy, one nutmeg, two teaspoonfuls of cinnamon, a half spoonful of cloves, and a pinch of allspice, one pound of rah sins well boiled, seeded and chopped a very litttle. Light brown sugar better than white. Bake rather slowly, as it browns easily. Three loaves. Mrs. E. P. Eells. FRENCH LOAF. Two and a half cups sugar, half cup butter, one cup milk, three cups flour, three eggs, two teaspoons baking powder

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