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Venetian Cake
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 66. The excerpt below is the record exactly as published.
VENETIAN CAKE Mrs. Henry C. Buckner ^ cupful of butter, ^ cupful of powdered sugar, 1^ cupfuls of flour, 1 teaspoonful of vanilla, ^ cupful of almonds. Yolks of S eggs
Cook this with the app: pantry check, scaling, and the assistant.