Lady Cake
From Bread, cakes, and biscuits, 1902
This is a popular American cake.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 106. The excerpt below is the record exactly as published.
Lady Cake. — Cream lOoz. butter with lib. of caster sugar, then mix in, in alternate spoonfuls, lib. fine sifted flour and the stiffly whisked whites of seventeen eggs
Cook this with the app: pantry check, scaling, and the assistant.