Spice Drop Cakes
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 51. The excerpt below is the record exactly as published.
Spice Drop Cakes Yolks of three eggs, half cup shortening, one cup molasses, half cup sweet milk, three cups flour, three teaspoons baking powder; spice with nutmeg, cinnamon, cloves and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.