No Egg Cake
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Useful when eggs are scarce.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 54. The excerpt below is the record exactly as published.
no egg cake," which is a useful recipe for times and seasons when eggs are scarce and high. Cream one-half a cupful of but- ter with one cupful of sugar; stir in a cupful of milk and one of raisins, stoned and dredged with flour; flavor with a teaspoonful of vanilla, a little nutmeg, and a pinch of cinnamon ; at the last stir lightly in two and a half cupfuls of sifted flour in which is well mixed three teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.