Scotch Cake

Name: Scotch Cake
Yield: 12 servings
Ingredients: Two cups sugar creamed with one scant of butter; one scant of butter; one-half cup of sweet milk; four whole eggs, or yolks of eight; three cups of flour; grated rind and juice of one lemon; three cups raisins stirred with one-half of flour; one level teaspoon soda in a little cold water; two of baking powder in one-half flour

From The Monmouth Baptist ladies' cook book, 1907

Serves 12

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

No method was recorded for this recipe.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 87. The excerpt below is the record exactly as published.

SCOTCH CAKE. Miss Sarah D. Gibson. Two cups sugar creamed with one scant of butter, add one-half cup of sweet milk, four whole eggs, or yolks of eight, three cups of flour, grated rind and juice of one lemon, three cups raisins stirred with one-half of flour, one level tea- spoon soda in a little cold water, two of baking pow- der in one-half flo

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