vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gold Cake
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 113. The excerpt below is the record exactly as published.
GOLD CAKE 3/4 cup butter 2 cups flour 1 cup sugar % cup milk Yolks of 2 eggs IV2 teaspoons baking powder Little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.