Spanish Cake

Name: Spanish Cake
Ingredients: Beat I pouud of buttei with i pound of sugar to a cream; Add the yolks of 8 eggs well beaten; Sift i pound of flour with 3 teaspoonfuls of baking-powder; and stir together with I cup of milk; Flavor with rose-water

From 365 foreign dishes, 1908

Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.

Spanish Cake. Beat I pouud of buttei with i pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift i pound of flour with 3 teaspoonfuls of baking-powder and stir to- gether with I cup of milk. Add the whites of eggs, beaten to a stiff frolh with a pinch of salt. Flavor with rose-water

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