Plain Cake

Name: Plain Cake
Yield: 24 servings
Ingredients: Tbree cu])S of milk; 1 ciijt of sugar; a little salt; a .5-ceiit cake of compressed yeast; or 1 cake of dry yeast soaked in 1/. cup warm water; Stir in Dousman's Best Patent flour to make a rather thick batter; In the morning add 3 cups of sugar; 2% cups of butter and lard stirred to a cream; 3 eggs; 1 wine glass of wine or lu'andy; 1 nutmeg; and a little nuu-e; 3 cups of sultana raisins; and 1 cup of citron

From Superior cook book, 1905

Serves 24

Mrs. Thomas Walters

Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 99. The excerpt below is the record exactly as published.

Plain Cake. Tbree cu])S of milk. 1 ciijt of sugar, a little salt, a ."i-ceiit cake of compressed yeast or 1 cake of dry yeast soaked in 1/. cup warm water. Stir in Dousman's Best Patent flour to make a rather thick batter. Let it rise until th(n-oughly light. In the morning add 3 cups of sugar, 2% cups of butter and lard stirred to a cream, 3 eggs, 1 wine glass of wine or lu'andy. 1 nutmeg and a little nuu-e, 3 cups of sultana raisins

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