Fig Cake

Name: Fig Cake
Ingredients: The whites of seven eggs; two cupfuls of sugar; two-thirds of cupful of butter; two-thirds of cupful of sweet milk; three cupfuls of swansdown flour; two teaspoonsful of cream of tartar; one teaspoonful of soda; lemon flavor

From Trinity cook book, 1925

Presented as published in 1925. 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

No method was recorded for this recipe.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 37. The excerpt below is the record exactly as published.

FIG CAKE White Part — The whites of seven eggs, two cupfuls of sugar, two-thirds of cupful of butter, two-thirds of cupful of sweet milk, three cupfuls of swans- down flour, two teaspoonsful of cream of tartar, one teaspoonful of soda, lemon flavor. CUP CAKE Two cupfuls of sugar, three cupfuls of swansdown flour

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