Loaf Cake
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 27. The excerpt below is the record exactly as published.
LOAF CAKE. To a quart of flour put four eggs, six ounces of butter, two teaspoonfuls of yeast, half a pint of water, and salt
Cook this with the app: pantry check, scaling, and the assistant.