Marshall Cake
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 26. The excerpt below is the record exactly as published.
Two and a half cups sugar, one cup butter, one cup milk, four cups flour, four eggs, tea- spoon soda and one of cream tartar; bake in two sheets plain; for the third sheet, add two tablespoons molasses, one cup raisins, one cup currants, one-quarter pound citron, all kinds spices. Wet this sheet with the white of an egg and place between the light ones. Molasses, i. One cup molasses, two cups sugar, one-half cup butter or lard, teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.