Fig Cake
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 11. The excerpt below is the record exactly as published.
FIG CAKE. White part: two cups sugar, two-thirds cup butter, one-half cup milk, whites of eight eggs, one and a half teaspoonfuls Royal Baking Powder, thoroughly sifted with three cups flour, flavor with vanilla. Stir sugar and butter to a cream, add milk and flour, last whites of eggs. Dark part: one cup sugar, one-half cup butter, one half cup sweet milk, one teaspoonful baking powder sifted in one and three-fourths cups flour, yolks of seven eggs, thoroughly beaten, and one whole egg, one teaspoonful mixed spices
Cook this with the app: pantry check, scaling, and the assistant.