Gold Cake
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 62. The excerpt below is the record exactly as published.
Gold Cake. — Yolks of eight eggs, one- half cup of butter, one and one-half cups of sugar, three-quarters of a cup of milk, two^cups 190 THE PHYSICAL CULTURE COOK BOOK. flour, one and a half teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.