Guidon Rod Cake

Name: Guidon Rod Cake
Ingredients: one pound of fine sugar; ten ounces of butter; one and a half pints eggs; one pennyweight of soda; one teaspoonful of vanilla; twenty ounces of cake flour; two pennyweights of cream of tartar

From Perfection in baking, 1895

A cake designed for sale.

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 47. The excerpt below is the record exactly as published.

Guidon Rod Cake. TO SELL AT 15 CENTS EACH. Cream together one pound of fine sugar with ten ounces of butter and one and a half pints eggs, one pennyweight of soda, one teaspoonful of vanilla, twenty ounces of cake flour, two pennyweights of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.