Fig Cake
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 150. The excerpt below is the record exactly as published.
Fig Cake. Cream % cup of butter, add 1% cups of granulated sugar, mix % cup of Imperial Granimi, 1^ cups of flour, 1 teaspoon of baking powder, a pinch of salt, % cup of sweet milk, lastly add whites of 6 eggs beaten to a froth,l teaspoon of vanilla. Bake in 2 layers in jelly tins. Iffiarble Cake. Whites of 7 eggs beaten stiflP, 1 coffee cup of butter, creamed, 3 coffee cups of granulated sugar, 1 coffee cup of sour milk, 4 coffee cups of flour sifted, 1 heaping teaspoon of soda, 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.