Spanish Cake
From The Federation cook book, 1910
Recipe by Mrs. Isabella J. Barraud, San Francisco, Cal.
Presented as published in 1910. 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 Federation cook book (1910) by Bertha L. Turner, page 23. The excerpt below is the record exactly as published.
Spanish Cake Yi cup butter 1 cup sugar Yolks 2 eggs Yl CUP milk One and three-fourths cups flour 3 teaspoons baking powder 1 teaspoon cinnamon Whites 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.