Gold Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 222. The excerpt below is the record exactly as published.
Gold Cake. % cup butter. 1 % cup fine granulated sugar. Yolks of 4 eggs. 1 whole egg. }^ cup milk. 3^ teaspoonful mace. teaspoonful soda. % teaspoonful cream of tartar, cups flour. Mix in the order given, putting soda and cream of tar- tar in the flour, and adding milk and flour alternately. Silver Cake. % cup butter. 1^2 cup sugar. % teaspoonful almond. % cup milk
Cook this with the app: pantry check, scaling, and the assistant.