Gold Cake
From Natchez recipes, 1900
This makes a big cake.
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 Natchez recipes (1900), page 3. The excerpt below is the record exactly as published.
GOLD CAKE Eight egg yolks, two egg whites, whip separately, one cup sugar, one cup butter, one cup milk, four cups sifted flour, one teaspoon vanilla, one heap- ing teaspoon baking powde
Cook this with the app: pantry check, scaling, and the assistant.