Watermelon Cake

Name: Watermelon Cake
Yield: 9 servings
Ingredients: Two cups white sugar; 3-4 cup butter; 314 cups sweet milk; 3 cups flour; whites of five eggs; 1 tablespoon baking powder; One cup red sugar; one-third cup butter; one-third cup sweet milk; 2 cups flour; 1 tablespoon baking powder; yoks OLS five eggs; % lb. raisins

From Magnet users cook book, 1920

Serves 9

Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 51. The excerpt below is the record exactly as published.

WATERMELON CAKE. White part:—Two cups white sugar, 3-4 cup — buiter, 314 cups sweet milk, 3 cups flour, whites of five eggs, 1 tablespoon baking powder. Red part:—One cup red sugar, one-third cup butter, one- third cup sweet milk, 2 cups flour, 1 tablespoon baking powder, yoiks OLS five eggs, % lb. raisins

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