Mrs. Clark's Cake
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
It is nice with a little mace.
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.
one-half cup butter or lard, teaspoon soda, one cup boiling water, salt and ginger. To be made soft and dropped from the spoon. 2. One pint molasses, six ounces butter, three well beaten eggs, one-half pint milk, one teaspoon soda; warm molasses enough to melt butter, dissolve soda in milk, mix, add eggs, thicken with flour to the consist- ency of pound cake. Flavor with lemon. 3. Drop. One cup molasses, one cup sugar, one cup warm water, teaspoon soda, flour enough to drop from a spoon, one tablespoon butter. 4. Mrs. Clark's. One cup sugar, one-half cup butter, two eggs, teaspoon cream tartar, half teaspoon soda, two cups flour, half cup milk
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Cook this with the app: pantry check, scaling, and the assistant.