Madeiva Cake

Name: Madeiva Cake
Ingredients: 12 ozs. of butter; 12 ozs. of white sugar; 2 eggs; add eggs in twos till eight have been used; IX lbs. Hour; ten drops of essence of lemon

From Magnet cream separator cook book, 1910

Recipe by Beatrice Keddell, Three Hills, Alta.

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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 30. The excerpt below is the record exactly as published.

MADEIVA CAKE. Beat 12 ozs. of butter to a cream, add 12 ozs. of white sugar, drop in 2 eggs and beat well (add eggs in twos till eight have been used). Mix in IX lbs. Hour and ten drops of essence of lemon

Cook this with the app: pantry check, scaling, and the assistant.