Plain Cup Cake
From The Central cook book, 1924
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 34. The excerpt below is the record exactly as published.
Plain Cup Cake Five eggs, two cups sugar, two-thirds cup butter, one cup sweet milk, four cups flour, two teaspoons baking powder, flavor to taste
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