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Picnic Cake
From The national course in home economics, 1917
Serves 5
Contributed by Mrs. Sally O'Connell.
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 167. The excerpt below is the record exactly as published.
PICNIC CAKE. The ingredients needed for making two medium-sized cakes are: one and one-quarter pounds of flour, one-half pound of currants, the same of sugar, six ounces of butter, three eggs, four teaspoonfuls of baking-powder, six drops of essence of lemon (or small quantity of grated nutmeg) and one teacupful of milk
Cook this with the app: pantry check, scaling, and the assistant.