One Egg Cake
From Luncheons, breakfasts, simple dinners and carving, 1905
This is a nice cake.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 22. The excerpt below is the record exactly as published.
One Egg Cake — One-half cup of butter and one cup of sugar, cream together, beat one egg, add one cup of milk and two cups of flour
Cook this with the app: pantry check, scaling, and the assistant.