Gold Cake
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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 Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 18. The excerpt below is the record exactly as published.
Gold Cake Cream a cup of sugar and three-fourths of a cup of butter. Mix into this the beaten yolks of eight eggs and half a cup of milk. Last add one and a half cups of flour with one tea- spoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.