Muffin Cake
From Trinity cook book, 1925
—MRS. N. A. SCHWINGER.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 35. The excerpt below is the record exactly as published.
one teaspoonful of vanilla, one teaspoonful of soda dissolved in one-half cup hot water. Second Part — One cup brown sugar, one cup grated chocolate, one-half cup of sweet milk, dissolve over moderate fire and set aside to cool, add to first part when cool. — MRS. T. B. KEMPER. SPONGE CAKE One cup of sugar, four eggs (separated and well beaten), juice and rind (grated) of half a lemon. One cup of swansdown flour (twice sifted) one teaspoon baking powder. Do not beat sponge cake batter very much after adding the flour or the cake will be heavy. Bake in a moderate oven for 35 or 40 minutes. — MRS. R. G. DALBY. S( In tfct mtil ; DRIED APPLE CAKE ■fthree cups of apples over night in cold water enough to swell them. IijH morning chop fine and place on stove with two cups of molasses, stir until almost soft. Add a cup of raisins, stir a few minutes and when cold add three cups of swansdown flour, one cup butter, three eggs, one-half cup sugar, one teaspoonful of soda. Spice to taste. Bake two hours in a steady oven. —MRS. T. B. KEMPER. ( 53 ) CHOCOLATE CAKE Cream one-half cup of butter, add one cup sugar and the beaten yolks of three eggs, three-fourths cup of sweet milk, two and one-half cups of sifted swansdown flour, two teaspoonsful of baking powder, and last of all the stiffly beaten whites of three eggs, flavor with one teaspoonful of vanilla. Bake in two layers in a rather quick oven. Filling — Two cups of sugar (one white and one brown), lump of butter size of an egg, one-half cup of rich milk, pinch of salt, three squares of choco- late (20c cake of chocolate). Boil until it forms a soft ball in cold water, then beat it until it will still be soft and easy to spread. At the last add one- half teaspoonful of vanilla. —MRS. R. G. DALBY. MUFFIN CAKE One cup sugar, one-half cup butter, two eggs, one-half cup of sour milk, two cups of swansdown flour, one teaspoonful of baking powder, one tea- spoonful of vanilla. One tablespoonful of shredded cocoanut
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.