Gold Cake
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 75. The excerpt below is the record exactly as published.
ne-half teaspooonful of soda. Mix the butter and sugar together ; ‘add the milk, then the flour in which has been mixed the cream-tartar, then the whites of the eggs ; then the soda, dissolved in a little boiling water. — Presbyterian Cook-Book. Dayton, 0. {By per) Gold Cake. One cup of butter, two cups of sugar, three cups of flour, one-half a cup of milk, the yolks of five eggs ; one teaspoonful of cream-tartar
Cook this with the app: pantry check, scaling, and the assistant.