vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gold Cake
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 68. The excerpt below is the record exactly as published.
Gold Cake Half cup butter, one and a half cups sugar, half cup milk, two and a half cups flour, yolks of four eggs, one whole egg, half teaspoon cream tartar, quarter teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.