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Fig Cake

Name: Fig Cake
Yield: 8 servings
Ingredients: Three teacups sugar; one teacup each of butter; one teacup each of sweet milk; four teacups of flour; the whites of twelve eggs; two teaspoonfuls of baking powder; one pound of figs boiled till smooth

From The household (of the Detroit free press), 1886

Serves 8

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 369. The excerpt below is the record exactly as published.

FIG CAKE. Three teacups sugar, one teacup each of butter and sweet milk four teacups of flour, the whites of twelve eggs, beaten, two tea-spoon- fuls of baking powder, one pound of figs boiled till smooth

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