Fig Cake
From The New century cook book, 1899
Serves 4
Use for filling one pound figs, chopped fine, one cup of boiling water, and one cup of granulated sugar, boil until it jellies, and while frosting is warm spread upon cake. Mrs. J. T. Richards.
Presented as published in 1899. 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 century cook book (1899), page 84. The excerpt below is the record exactly as published.
Fig Cake. Two cups of sugar, one-half cup of butter, one cup sweet milk or water, three cups of flour, measured after sifting, three small teaspoons baking powder. Cream butter first, then add sugar, rubbing well together. Add a little milk, then a little flour, until all has been used, then stir in whites of four eggs
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