Harp-Money Cake - Gold Part
From Buckeye cookery, 1892
Serves 4
This is the gold part of the Harp-Money Cake.
Presented as published in 1892. 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 Buckeye cookery (1892), page 39. The excerpt below is the record exactly as published.
Harp-Money Cake. Gold Part.—Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, table-spoon corn starch ; flavor with lemon and vanilla
Cook this with the app: pantry check, scaling, and the assistant.