Plain Raisin Cake
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
If the eggs are large, add a little more flour.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 44. The excerpt below is the record exactly as published.
plain raisin cake is made by creaming together half a cup of butter and a cup and a quarter of sugar, then adding the beaten yolks of four eggs, a cup of water and about a quarter of a grated nutmeg. Take three cups of sifted flour in which has been stirred a full teaspoonful of baking-powder, sift again. Put part of the flour in a cupful of seeded raisins, stir into the tgg and sugar mixture, add the beaten whites
Cook this with the app: pantry check, scaling, and the assistant.