Gold Cake
From The new home cook book, 1896
Serves 12
Presented as published in 1896. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The new home cook book (1896), page 137. The excerpt below is the record exactly as published.
GOLD CAKE. Mrs. Russell. One and one-half cups sugar, one-half cup butter, one cup sweet milk, one teaspoon cream tartar, one-half tea- spoon soda, nutmeg, three cups flour, yolks of six eggs. SILYEE CAKE. Mrs. Russell. One and one-half cups sugar, one-haif cup butter, one cup sweet milkj one-half teaspoon soda, one teaspoon 348 THE HOME COOK BOOK. cream tartar, whites of six eggs beaten to a froth, and three cups flour. GOLD CAKE. Mrs. L. Bradley. Take yolks of twelve eggs, five cups sifted flour, three cups white powdered sugar, one cup butter, one and a half cups of cream or sweet milk, one teaspoon cream tartar and half a teaspoon of soda
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