Raisin Cake
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 9. The excerpt below is the record exactly as published.
Raisin Cake. — Two cups of sugar; half the quantity of butter rubbed to a cream; add six beaten eggs, one cupful of milk, four cups of flour mixed with two teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.