Puff Cake
From Six little cooks, 1910
This cake can be served with various toppings.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 64. The excerpt below is the record exactly as published.
half a teaspoonful soda, dissolved in a tablespoonful milk. "This is a very simple cake," said her mother, "and we may think when we come to look at it to-morrow that it is too plain for company; if so, we can make some of Jenny's nice sponge cake, from our No. 6 receipt. Here is another that you may write down." No. 167 — PUFF CAKE. Two cups sugar, two and a half of flour, half a cup of butter, one of milk, three eggs, a teaspoonful cream tartar
Cook this with the app: pantry check, scaling, and the assistant.