Watermelon Cake
From Table Talk's illustrated cook book, 1906
Make the pink batter deep in color for a watermelon effect.
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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 39. The excerpt below is the record exactly as published.
WATERMELON CAKE. Fill the cake pan one-third full with a well-made white or silver cake batter, then fill the two-thirds with the same batter colored pink with fruit coloring, putting in near the top currants which have been washed and dried. Bake in a moderate oven. Ice when done with white icing clouded and streaked with spinach green. Flavor with vanilla
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