White and Pink Cake

Name: White and Pink Cake
Yield: 2 servings
Ingredients: the milk; the flour; the whites of the eggs; the cochineal; half of this batter; the sugar; the baking-powder

From Miss Parloa's kitchen companion, 1887

Serves 2

This cake can be frosted or left plain.

Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 403. The excerpt below is the record exactly as published.

the sugar. Add the flavor. Beat in the milk, a little at a time. Add the flour, in which the baking-powder has been well mixed ; and last of all, add the whites of the eggs, well beaten. Spread one-half of this batter in a shallow cake-pan ; to the other half add the cochineal

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