Jackson Cake
From Virginia Cookery-book, 1884
Serves 5
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 89. The excerpt below is the record exactly as published.
Jackson Cake. One pound of pulverized sugar, four cups (half a pint) of flour, one cup of butter, one cup of sour cream, six eggs, one teaspoonful of soda. If you have no sour cream, use two teaspoonfuls of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.