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Perfection Cake

Name: Perfection Cake
Yield: 2 servings
Ingredients: one pint of flour; two heaping teaspoonfuls of baking-powder; six even tablespoonfuls of butter; one-half pint of pulverized sugar; one teaspoonful of vanilla; two-thirds of a cupful of milk; the beaten whites of six eggs

From The national course in home economics, 1917

Serves 2

Filling includes boiled sugar with water, beaten egg whites, vanilla, and nuts, topped with pink and white glaze.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 172. The excerpt below is the record exactly as published.

PERFECTION CAKE. Sift one pint of flour with two heaping teaspoonfuls of baking-powder, wash six even tablespoonfuls of butter in cold water, then stir with it one- half pint of pulverized sugar to a light cream; flavor with one teaspoonful of vanilla; add alternatively the flour with two-thirds of a cupful of milk and the beaten whites of six eggs

Cook this with the app: pantry check, scaling, and the assistant.