Three Layer Ribbon Cake
From Magnet users cook book, 1920
Serves 10
Submitted by Mrs. John Water, Jarvis, Ontario.
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 49. The excerpt below is the record exactly as published.
THREE LAYER RIBBON CAKE. Two cups sugar, % cup barley, mix together 3 eggs (beat yolks and whites separate), 3-4 cup sweet. milk, 2 tea- Pe spoons baking powder, with flour enough to make the right consistency. Take out 1-3 and add to it 4% cup, each, raisins and currants, some lemon peel and spices, 2 tablespoons molasses. Put-this layer in the centre while hot.—Mrs. John Water, Jarvis, Ontario. ROLL CAKE. Three eggs, well beaten, with 1. cup of yellow sugar, 1 cup of flour, sifted with %4 teaspoon of soda, 1 teaspoon of cream of tartar. Spread with jelly and roll while hot. Sift the flour, soda and cream of tartar ~ three times. Bake in a hot, quick oven.—Mrs. Morgan Brooks, Clear Creek, Ontario. ROUGH ROBIN. One and One-half lbs. flour, % Ib. rice flour, 1 Ib. butter or lard, % lb. sugar, 1 lb. currants, 1 lb. sultanas, 2 teaspoons baking powder
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