Prunella Cake
From Grange cook book and household guide, 1940
Filling for above cake: Cook two cups of brown sugar and one cup of water until syrup spins a five- to nine-inch thread. Pour syrup gradually into a beaten egg white. When it begins to harden pour on cake.
Presented as published in 1940. 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 Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 16. The excerpt below is the record exactly as published.
PRUNELLA CAKE % cup fat or butter 1 1/3 cups flour 1 cup sugar 2/3 cup stewed prunes 2 eggs j ¥% teaspoon each of salt, soda, cin- 2/3 cup sour milk
Cook this with the app: pantry check, scaling, and the assistant.