Graham Cake
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 150. The excerpt below is the record exactly as published.
GRAHAM CAKE. One cupful of sugar, one cupful of sour cream or milk, if you use milk, add a piece of butter the size of a walnut, one cupful of seeded and chopped raisins, two cupfuls of sifted Graham flour, one teaspoonful of soda, three eggs
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