vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ribbon Cake
From The Landmarks club cook book, 1903
Serves 3
The fruit layer must be in the center.
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 107. The excerpt below is the record exactly as published.
ribbon cake. Beat the whites and yolks of two eggs separately ; take one- half cup of butter, one cup of sugar, one cup of milk, one tea- spoon cream tartar, one-half teaspoon soda, and two cups of flour. Rub butter and sugar to a cream; add soda dissolved cake:. 181 in milk, and cream of tartar in flour. Beat well, and divide into three equal portions ; to one portion add the whites of the eggs, to another portion add the yolks, to the third add one- half cup each of chopped raisins and currants, a little citron, and all kinds of spices
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