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Swiss Cake

Name: Swiss Cake
Yield: 3 servings
Ingredients: One and one-half cups line granulated sugar; ^j eup Ijutter; 1 cup milk; 2i.{) cups Dousman's Best Patent flour; 2 teaspoons baking powder; 1 t/^aspoon vanilla; the whites of 4 eggs beaten stiff

From Superior cook book, 1905

Serves 3

Mrs. H. L. Ramsdell

Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 97. The excerpt below is the record exactly as published.

Swiss Cake. One and one-half cu|)s line granulated sugar, ^j eup Ijutter, 1 cup milk, 2i.{) cups Dousman's Best Patent flour, 2 teaspoons baking powder, 1 t/^aspoon vanilla. Beat 10 minutes and add the whites of 4 eggs beaten stiff

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