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Rich Butter Cake (Gateau savoreux au Beurre)
From The Swedish, French, American cook book, 1918
Serves 4
This is one of the richest cakes we have. Can be made into small individual cup cakes, layer cakes, also for filled cakes, etc.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 577. The excerpt below is the record exactly as published.
Rich Butter Cake ( Gateau savoreux au Beurre ) a la Vera One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.