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Scripture Cake

Name: Scripture Cake
Yield: 8 servings
Ingredients: One cup of (Judges 5:25) butter; three and one-half cups (Kings 4:22) flour; two cups (Jer. 6:20) sugar; two cups (I Sam. 30:12) raisins; two cups (I Sam. 30:12) figs; one cup (Gen. 24:17) water; one cup (Gen. 43:11) almonds; six of (Isa. 10:14) eggs; one tablespoon (Ex. 16:31) honey; pinch of (Lev. 2:13) salt; to taste (I Kings 10:10) spices; two teaspoons (I Cor. 5:6) leaven, or baking powder

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 84. The excerpt below is the record exactly as published.

SCRIPTURE CAKE. One cup of (Judges 5:25) butter, three and one- half cups (Kings 4:22) flour, two cup's of (Jer. 6: 20) sugar, two cups (I Sam. 30:12) raisins, two cups (I Sam. 30:12) figs, one cup (Gen. 24:17) water, one cup (Gen. 43:11) almonds, six of (Isa. 10:14) eggs, one tablespoon (Ex. 16:31) honey, pinch of (Lev. 2: 13) salt, to taste (I Kings 10:10) spices, two tea- spoons (I Cor. 5:6)) leaven, or baking pow

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