Twentieth Century Cake

Name: Twentieth Century Cake
Yield: 24 servings
Ingredients: Pub ll/L' Ih-^- of butter; f ^2 "j''- ^ugar; then add the yolks of l/i eggs; 2 scant lbs. of Dousman's IVst Patent flour; 3 tea- spoonfuls of baking powder; grate 2 lemons; in 1^ f'^ip of molasses; 2 lbs. of finely chopped almonds; 1 lb. of chopped citron

From Superior cook book, 1905

Serves 24

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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 106. The excerpt below is the record exactly as published.

Twentieth Century Cake. Pub ll/L' Ih-^- of butter and f ^2 "j''"- ^ugar to a cream, then add the yolks of l/i eggs; beat well and stir in 2 scant lbs. of Dousman's IVst Patent flour with 3 tea- spoonfuls of baking powder: mix in the beaten whites of the eggs : grate 2 lemons in 1^ f'^ip of molasses and add 2 lbs. of finely chopped almonds and 1 lb. of chopped citron

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