Sponge Cake No. 4
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 4. The excerpt below is the record exactly as published.
SPONGE CAKE NO 4. put in last, one teaspoon baking powder in the flour. Bake two and one half hours. This makes two nice sized cake.s Margaret Miller. Hanover, Pa. SCRIPTURE CAKE. One cup butter . Judges 5-25 Two cups sugar . Jeremiah G 20 Three and one half cups flour . , . 1 Kings 4 22 Two cups of raisins . 1 Samuel 30-12 Two cups of figs . 1 Samuel 30 12 One cup of almonds . Oenesis 43-11 Six eggs . Isaiah 10-14 1 cup of water . Genesis 24-20 A little salt . Leviticus 2-13 A large iron spoon honey... Kxodus lG-31 Sweet spices to taste . 1 Kings 10-2 Follow Solomon’s advice for making good boys. Proverbs 23-14, first clause and you will have a good cake. Mrs. Strassner. Canton, Ohio’ SPONGE CAKE. SPONGE CAKE NO. 1. Three eggs, one and one half cups of powdered sugar, two cups sifted flour, two teaspoons cream of tartar and one teaspoon soda, one half cup cold water, grated rind and half the juice of one lemon
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