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Fig Loaf Cake

Name: Fig Loaf Cake
Yield: 4 servings
Ingredients: One cup of butter; 1/4 cups of sugar; 1 cup of milk; 4 eggs beaten separately; 4 cups of flour; 1 teaspoon soda; 2 of cream of tartar sifted with the flour; 1/2 pound of figs cut in strips and well floured

From Royal Victoria cook book, 1900

Serves 4

Recipe attributed to Miss SHORTREED.

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 58. The excerpt below is the record exactly as published.

FIG LOAF CAKE.—One cup of butter, 14 cups of sugar, 1 cup of milk, 4 eggs beaten separately, 4 cups of flour, 1 teaspoon soda and 2 of cream of tartar sifted with the flour, $ a pound of figs cut in strips and well floured

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