Loaf Cake
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 37. The excerpt below is the record exactly as published.
LOAF CAKE. Two cups risen dough taken from bread after its second rising. Have ready two cups sugar, one do. butter, three eggs, one teaspoonful soda, two tablespoonfuls milk or cream, half a pound seeded raisins, one teaspoonful cloves, half as much grated nutmeg
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