Sally White Cake
From The Henderson cook book, 1914
Serves 12
Submitted by Mrs. J. D. Cooper.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 49. The excerpt below is the record exactly as published.
SALLY WHITE CAKE. Make a batter as for pound cake ; add 2 grated cocoanuts, 1% pounds citron, cut fine, 2 pounds almonds, cut fine and mixed with citron and cocoanut, wineglass brandy, % tea- spoon mace, 1 teaspoon cinnamon, 1 teaspoon rose-water
Cook this with the app: pantry check, scaling, and the assistant.