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Saffron Cakes

Name: Saffron Cakes
Yield: 3 servings
Ingredients: One cup of sugar; i/> cup of butter; 2 eggs; i/4 cup of milk; 1.^ cup of saffron; 2 teaspoons baking powder; 2 cups of Dousman's Best Patent flour; 1 cup of fruit, cut; salt

From Superior cook book, 1905

Serves 3

Recipe attributed to Mrs. Mark Elliott.

Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 103. The excerpt below is the record exactly as published.

Saffron Cakes. One cup of sugar, i/> cup of butter, 2 eggs, i/4 cup of milk, 1.^ cup of saffron, 2 teaspoons baking powder, 2 cups of Dousman's Best Patent flour, 1 cup of fruit, cut, salt

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