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Stirred Cake

Name: Stirred Cake
Yield: 2 servings
Ingredients: % cup of butter; 1 % cups of powdered sugar; 2 cups of flour; 1 % tsps. of baking powder; 6 whites of eggs; Juice of % lemon

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 138. The excerpt below is the record exactly as published.

STIRRED CAKE. % cup of butter Juice of % lemon 1 % cups of powdered sugar 1 % tsps. of baking powder 2 cups of flour 6 whites of eggs

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