vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lily White Cake
From The Toronto Cook Book, 1915
Serves 2
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 60. The excerpt below is the record exactly as published.
Lily White Cake Whites of three eggs, three-quarters cup sugar, quarter cup butter, three-quarters cup milk, one and a quarter cups flour, two teaspoons cornstarch, two of baking powder and one of vanilla
Cook this with the app: pantry check, scaling, and the assistant.