Marble Cake
From The Central cook book, 1924
Do not mix the batters.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 33. The excerpt below is the record exactly as published.
tablespoons cinnamon, one teaspoon nut- meg, one of cloves. For icing, whites of two eggs, two cups sugar. Mrs. W. N. SNELLING. Chocolate Icing 4 squares unsweetened chocolate. 114 cups milk. 11% cup confectioners sugar. 1 teaspoon vanilla. Melt chocolate in milk, stirring until thick, add sugar and cook until thick, cool, flavor and spread between layers and on top of cake. Mrs. Epwarp E. Crane. Crumble Tart 1 cup sugar. 1 teaspoon baking powder. 1 cup nut meats. 1 tablespoon flour. 2 eggs. 1 cup chopped dates. Beat eggs first, then mix all together. Bake slowly in loaf tin, about forty minutes. Serve with whipped cream. Mrs. C. K. Proctor. 67 KNOX GELATINE—Economy with highest Quality Marble Cake WHITE PART 3 tablespoons butter. 14 cup sugar. 4 teaspoon lemon extract. 4 cup milk. 1 cup flour. 2 teaspoons baking powder. White of 1 egg. 14 teaspoon salt. Cream shortening; add sugar, flavoring and milk, beat well and add flour sifted; mix in beaten white of egg. DARK PART 3 tablespoons butter. 14 cup sugar. Yolk of 1 egg. ¥% cup milk. 1 cup flour. 2 teaspoons baking powder. 4 teaspoon salt. ¥ teaspoon each allspice, nutmeg and 2 tablespoons cocoa
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.