Fruit Cup Cake
From Catherine Owen's new cook book .., 1885
Flouring fruit prevents sinking.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 117. The excerpt below is the record exactly as published.
three cups of flour, using just milk enough to make it a very thick batter; when the flour is in, whip the whites firm and add them, put in'a pinch of salt, and two teaspoonf uls of baking powder; bake in a buttered tin in a quick oven. I always keep a piece of cardboard (part of an old paper box will do) to cover over cakes the first part of the time they are in the oven; this prevents the heavy streak, that is sometimes caused by the crust forming before the cake has well risen. 233 234 Practical Recipes, FKUIT CUP CAKE. Make by above recipe, only haye ready a cup of fruit
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