Plain Cake
From Principles of cooking, 1914
Cover with chocolate frosting.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 50. The excerpt below is the record exactly as published.
Plain Cake by adding spices, nuts, raisins; chocolate or other fillings, and frostings. A cake should never con- tain more than half as much shortening as sugar. It should contain less than half as much milk as flour. Ii more than two eggs are used in a cake, less baking powder will be required than for a two-egg cake. Too much bak- ing powder makes a cake dry and crumbly. Plain Cake. — Cream four tablespoons of butter, or some other shortening ; add one cup of sugar, two eggs well beaten, one half cup of milk, and one and one half cups of flour, one fourth teaspoon of salt, three teaspoons of baking powder | sifted together, and one half teaspoon of vanilla
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