Salem Cake
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 66. The excerpt below is the record exactly as published.
Salem Cake One pint molasses, warmed enough to melt quarter of a pound of butter, one pound flour, one pound currants, five eggs, one teaspoon soda, spice
Cook this with the app: pantry check, scaling, and the assistant.