vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Queen's Cake
From The Landmarks club cook book, 1903
Serves 7
Dr. Harriet Welch, San Francisco.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 101. The excerpt below is the record exactly as published.
QUEEN’S CAKE. One pound of sugar, three-fourths pound of butter, eight eggs, wine glass of sherry, one of brandy and one of milk.* Stir the butter and sugar to a cream until it is light and white. Separate the whites and yolks of the eggs and beat to a stiff frotb ; then stir them in gradually to the butter and sugar, add wine, brandy and milk. Stir in one pound of sifted flour and CAKE. 171 one pound of seeded raisins and one pound of Zante currants
Cook this with the app: pantry check, scaling, and the assistant.