vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jersey Lily Cake
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 55. The excerpt below is the record exactly as published.
Jersey Lily Cake Whites of four eggs, beaten stiff; one cup white sugar; half a cup sweet milk, half a cup butter, beaten to a cream with the sugar, one and three-quarters cups sifted flour, one teaspoon baking powder; one teaspoon vanilla
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