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Washington Cake

Name: Washington Cake
Yield: 10 servings
Ingredients: three-fourths of a pound of butter; one and one-fourth pounds of brown sugar; the beaten yolks of six eggs; one pint of sweet milk; one and three-fourths pounds of sifted flour; three-fourths of a pound of currants; one-half pound of seedless raisins; one-fourth of a pound of citron; one-half of a nutmeg, grated; the beaten whites of eggs

From The national course in home economics, 1917

Serves 10

Bake very slowly for best results.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 160. The excerpt below is the record exactly as published.

WASHINGTON CAKE. Cream three-fourths of a pound of butter and one and one-fourth pounds of brown sugar. Add the beaten yolks of six eggs, one pint of sweet milk and one and three-fourths pounds of sifted flour into which has been sifted two teaspoonfuls (reserving a little of the flour to mix with the fruit). Then add three-fourths of a pound of currants, one-half pound of seedless raisins, one-fourth of a pound of citron, sliced, and one- half of a nutmeg, grated, and lastly, the beaten whites of eggs

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