Wheatless, Eggless, Butterless, Milkless, Sugarless Cake

Ingredients

• 1 cup corn syrup
• 2 cups water
• 2 cups raisins
• 2 tablespoons fat
• 1 teaspoon nutmeg
• 1.5 cups fine cornmeal
• 2 cups rye flour
• 3/4 cups whole wheat flour
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon soda

Method

1. 1

   Mix all ingredients and bake.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 26. The excerpt below is the record exactly as published.

1 cup corn syrup 2 tablespoons fat Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts. PUMPKIN FILLING FOR PIE 2 cups stewed pumpkin $ teaspoon nutmeg 1 cup corn syrup + teaspoon allspice 1 egg 4 teaspoon ginger 2 tablespoons flour 1 teaspoon vanilla 1 teaspoon cinnamon 4 teaspoon salt 14 cups milk Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust avith meringue. MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE 2 egg whites 2 tablespoons corn syrup Beat whites until very stiff. Add corn syrup by folding in. Do not beat. WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE » 1 eup corn syrup 1 teaspoon nutmeg 2 cups water 13 cups fine cornmeal, 2 cups 2 cups raisins rye flour; or, 34 cups 2 tablespoons fat whole wheat flour 1 teaspoon salt 14 teaspoons baking powder, 2 teaspoons cinnamon or, 4 teaspoon soda

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