French Cake
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 37. The excerpt below is the record exactly as published.
FRENCH CAKE. One pound sugar, one-half do. butter, one do. currants, dredged with flour, three cups flour, four eggs; spice to taste, half a teaspoonful soda dissolved in three tablespoon- fuls mi
Cook this with the app: pantry check, scaling, and the assistant.