Raisin Cake
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 54. The excerpt below is the record exactly as published.
TWO-thirds of a cup of butter, two of sugar, one half of milk, three of flour, three eggs, one teaspoonful of cream of tartar, one half of soda. Flavour to taste, and bake in sheets, in rather a quick oven, thirty minutes. 141 £ jJc.be m % it ^ s M M tt.m ^ ^ ffi A,M M #.A » tt.tr $ f® *$.£ vft it ffi ^ tr.^UI ^ tt.«c PIT H ft 4- =A- l| ■&0ift ffl a # s * nr » «,= «i a im* LOAF CAKE. TWO cups of butter, five of sugar, two of sour milk, eight of flour, one teaspoonful of soda, six eggs. Flavour to taste. This will make four large loaves. m m is.# m&n •g-ofc ifc % ® it\ A M AH Alo^i 4> S Ji 10 «fs tt g $ & ft ^ a m t? a - a m m ^ms #.IS W'.® ^ vft I# # n. ts f*. $*. ® So tt ii bit m m u. RAISIN CAKE. rri WO -thirds of a cup of butter, one and a half of sugar, two thirds of X milk, three of flour, one of chopped raisins, three eggs, one teaspoonful of cream of tartar, one half of soda
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