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Queen's Cake

Name: Queen's Cake
Yield: 5 servings
Ingredients: 1 lb. flour (4 cups); 1 lb. sugar (2 cups); 0.5 lb. butter (1.5 cups); 5 eggs; 1 gill thin cream; 1 teaspoon vanilla; 1 even teaspoon baking powder; Fruit, currants alone, sultana raisins alone, or citron

From The Portland Woman's Exchange Cook Book, 1913

Serves 5

Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 76. The excerpt below is the record exactly as published.

Queen's Cake. I lb. flour (4 cups). 1 lb. sugar (2 cups). ^ lb. butter (IJ/2 cups). 5 eggs. 1 gill thin cream. Salt. 1 teaspoon vanilla. 1 even teaspoon baking powder. Fruit, currants alone, sultana raisins alone, or citron

Cook this with the app: pantry check, scaling, and the assistant.