Magnolia Cake
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 22. The excerpt below is the record exactly as published.
tagnolia Cake. Mix like gold cake: three pounds of fine sugar, two and one- fourth pounds of butter, one quart of egg whites, two and three-fourth pounds of cake flour, almond flavor
Cook this with the app: pantry check, scaling, and the assistant.