Pangy Cake
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 25. The excerpt below is the record exactly as published.
One half cup butter. Three fourth cup sweet milk. Three cups flour. Two heaping teaspoonfuls baking powder. White of eight eggs. HICKORYNUT CAKE. MRS. KIMBALL. One cup meats broken. One and one-half cups sugar. 115 116 CHOICE RECIPES One half cup butter. Two cups flour. Three fourths cup sweet milk. One teaspoonful baking powder. Add the whites of four eggs and the meats last. SEICH GA Ee MRS. MILES. One cup butter. One cup sugar. One cup molasses. Onecup coftee. Four cups flour. Two even teaspoonfuls of soda. Four eggs. One teaspoonful cinnamon. One teaspoonful cloves. One teaspoonful allspice. One teaspoonful nutmeg. Bake one hour in a slow oven. If desired, add one cup currants and one of raisins. PAN GY? Cater MRS. J. R. WALKER. One and one half cups sugar, one half cup butter, three eggs, one cup milk, one cup nuts, one cup raisins, two cups flour, sift into this one teaspoon cinnamon, one of allspice, one-half nutmeg and one and three- fourths of baking powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.