vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Parson’s Cake
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 17. The excerpt below is the record exactly as published.
Parson’s Cake. — Bub into 4 breakfast-cupfuls of flour 1 J break- fast-cupfuls of butter ; add 1 large teacupful of brown sugar, a little ginger and spice, five eggs well beaten, 3 teacupfuls of molasses, and 1 teaspoonful of bicarbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.