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Fig Cake

Name: Fig Cake
Yield: 6 servings
Ingredients: two cups sugar; one small cup butter; one cup sweet milk; three and one-half cups flour; whites of eight eggs; two teaspoons baking powder; one pound figs

From The new practical housekeeping, 1890

Serves 6

Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 52. The excerpt below is the record exactly as published.

Fig Cake. — Two cups sugar, one small cup butter, one cup sweet milk, three and one-half cups flour, whites eight eggs beaten stiff, two teaspoons baking powder, one pound figs

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