Gold Cake
From Twentieth century 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 Twentieth century home cook book (1905) by Francis Carruthers, page 24. The excerpt below is the record exactly as published.
one and one-half cupfuls of sugar, one-half cupful of butter, one-half cupful of milk, one egg, one-half teaspoon- ful of soda, and with or without fruit. Silver Cake. — Take one half coffee-cupful of butter, one and one-half cupful of sugar, two cupfuls flour, one-half cupful milk, one teaspoonful cream of tartar, one- half teaspoonful soda and the whites of eight eggs. Gold Cake. — Use the same ingredients, and proceed in the same manner, only substituting the yolks of the eggs. " Widow's Cake." — A palatable cake to be eaten as bread or rusks at tea is made with two cupfuls flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.