One Egg Cake
From The Carbon County cook book, 1926
Presented as published in 1926. 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 Carbon County cook book (1926), page 14. The excerpt below is the record exactly as published.
One Egg Cake. 14, cup butter, 1 cup sugar, 14 cup milk, 1 and two-thirds cups flour, 1 rounding teaspoon baking powder, 1 egg well beaten. Cream butter, add gradually the sugar then the egg. Sift together thoroughly flour and baking powder and add alter- nately with milk to first mixture. Bake in flat pan 30 minutes. MRS. CORA LUELLA DENIS. Gold Cake. 3 tablespoons shortening, 34, cup sugar, 114 cups flour, yolks of two eggs, 14 cup milk, 3 teaspoons baking powder, 1! teaspoon flavoring. Cream butter and sugar gradually, and yolks of eggs which have been beaten until thick, add fiavoring. Sift flour nd baking powder and add alternately with milk to first 1 in loaf i in n moderate oven from 30 to 40 minutes. . - MRS. LEE McDONALD, Sunnyside. 24 CARBON COUNTY COOK BOOK Filling For Cake. 2 teaspoons flour, 1 teaspoon butter, 1 tea- spoon chocolate, melted. Boil | cup sugar and add enough milk to cover, add this to chocolate and then add to mixture No. 1. MRS. JAMES WESTFIELD, Sunnyside. Cream Puffs. 1 cup cold water, 14 cup butter
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