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Gold Cake
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 169. The excerpt below is the record exactly as published.
GOLD CAKE Cream together a cup of sugar and a scant half of a cup of butter. Add to this the yolks of eight eggs whicl\ you have beaten stiff, stirring all together thoroughly. Next put in half a cup of sweet milk, and next a cup and a half of flour into which you have sifted two teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.