Gold Cake
From Durham cook book ..., 1921
Recipe attributed to Mrs. C. B. Green.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 18. The excerpt below is the record exactly as published.
two teaspoonfuls Eoyal Baking Powder, then the cup of milk, adding other two cups of flour. Vanilla flavoring. — Mrs. C. B. Green. GOLD CAKE. Yolks of eight eggs, one cup sugar, one-half cup butter or Snowdrift, one-half cup sweet milk, one and one-half cups flour, two teaspoon- fuls Eoyal Baking Powder. Beat the eggs well and add sugar and butter, beat well, then add flour and milk. Flavor.
Cook this with the app: pantry check, scaling, and the assistant.