Rochester Cake

Name: Rochester Cake
Yield: 5 servings
Ingredients: Two cups sugar; two-thirds butter; one cup sweet milk; three eggs; three cups flour; two teaspoonfuls baking powder; a little salt; and flavoring; one tablespoon molasses; one cup chopped raisins or currants; one-fourth pound chopped citron; one teaspoon cinnamon; one-half teaspoon cloves; one-half teaspoon allspice; a little nutmeg; one tablespoon flour

From The Rural cook book, 1907

Serves 5

Presented as published in 1907. 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 Rural cook book (1907), page 79. The excerpt below is the record exactly as published.

Rochester Cake.— Two cups sugar; two-thirds butter; one cup sweet milk; three eggs; three cups flour; two teaspoonfuls baking powder; a little salt and flavoring. Put half the mixture in two jelly cake pans. To the remainder add one tablespoon molasses; one cup chopped raisins or currants; one-fourth pound chopped citron; one teaspoon cinnamon; one- half teaspoon cloves; one-half teaspoon allspice; a little nutmeg; one IH THE RURAL COOK BOOK, tablespoon flour

Cook this with the app: pantry check, scaling, and the assistant.