Vinegar Cake
From Principles of food preparation, 1914
Commercial vinegar contains about 6 percent of acetic acid.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 73. The excerpt below is the record exactly as published.
Vinegar Cake To one cup of water add three tablespoonfuls of cider vinegar. Use this mixture, or part of it, as the wetting for a rich muffin batter, using half as much sugar as flour and half as much butter as sugar
Cook this with the app: pantry check, scaling, and the assistant.