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WATERMELON CAKE

Name: WATERMELON CAKE
Yield: 4 servings
Ingredients: Whites of 3 eggs; 1 cup white sugar; % cup of butter; % cup sweet milk; 2 even cups flour; 1 teaspoon yeast powder; flavor with lemon or vanilla; the white of 1 egg and the yolks of the others; add Vz cup red sugar; 14 cilp butter; % cup- milk; 1 cup flour; 1 teaspoonyeast powder

From San Rafael cook book, 1906, 1906

Serves 4

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 68. The excerpt below is the record exactly as published.

WATERMELON CAKE— Mrs. E. B. Malion. Whites of 3 eggs, 1 cup white sugar, % cup of butter, % cup sweet milk, 2 even cups flour, 1 teaspoon yeast powder; flavor with lemon or vanilla. For red part: take the white of 1 egg and the) yolks of the- others; beat to a stiff froth; add Vz cup red sugar, 14 cilp butter, % cup- milk, 1 cup flour, and 1 teaspoonyeast powder

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