vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Mother's Tip-Top Cake

Name: Mother's Tip-Top Cake
Yield: 10 servings
Ingredients: one and one-half cups of sugar; one-half cup of butter; one cup of sweet milk; the whites of three eggs beaten stiff; two and one-half cups of flour; two teaspoonfuls of baking-powder

From The national course in home economics, 1917

Serves 10

Flavor to suit.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 159. The excerpt below is the record exactly as published.

MOTHER'S TIP-TOP CAKE. One and one-half cups of sugar, one-half cup of butter, one cup of sweet milk, the whites of three eggs beaten stiff, two and one-half cups of flour, two teaspoonfuls of baking-powder

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