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SPOTTED CAKE

Name: SPOTTED CAKE
Yield: 4 servings
Ingredients: the whites of 4 eggs; 1 cup of white sugar; % cup butter; % cup milk; 2teaspooiis baking powder; flour enough to make a thick batter; the yolks of 4 eggs; X cup brown sugar; V^ cup molasses; % cup butter; % cup milk; 2 tea- spoons baking powder; 1 teaspoon each of cloves; 1 teaspoon each of cinnamon; 1 teaspoon each of nutmeg; 1 cup raisins chopped fine

From San Rafael cook book, 1906, 1906

Serves 4

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 68. The excerpt below is the record exactly as published.

SPOTTED CAKE— Mrs. W. J. Dickson. For the white layer mix the whites of 4 eggs, 1 cup of white sugar % cup butter, % cup milk, 2teaspooiis baking powder, and flour enough: to make a thick batter. For the dark layer mix the yolks of 4 eggs, X cup brown sugar, V^ cup molasses, % cup butter, % cup milk, 2 tea- spoons baking powder, 1 teaspoon each of cloves, cinnamon and nut- meg; 1 cup raisins chopped fine

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