Sugar Cakes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 41. The excerpt below is the record exactly as published.
Sugar Cakes. Chocolate. Broiled Sardines on Toast — Broil the sar- dines on a fine wire broiler, lay two on each 162 FAMILY LUNCHES FOB WINTEE slice of toast, and squeeze over them a few drops of lemon juice. Nursery Muffins, — Two cups milk, two cups fine bread-crumbs, one cup flour, salt- spoonful salt, one Qgg^ one tablespoonful but- ter, three teaspoonf uls baking-powder. Beat the egg light, stir in the butter, the bread soaked in the milk, and the flour and baking- powder. Bake in a steady oven, greasing the muflBn tins well, so that the batter may not stick to them.. Sugar Cakes. — One cup butter, one cup sugar, four cups flour, two eggs, one tea- spoonful vanil
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