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White Cake
From The new practical housekeeping, 1890
Serves 6
For a White Fruit Cake, omit corn starch and add half pound each of raisins, figs, dates, and blanched almonds.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 57. The excerpt below is the record exactly as published.
White Cake — Cream one and a third pints sugar and half pint butter, add half pint milk and well frothed whites of eight eggs, quart flour mixed with one-third pint corn starch and three tea- spoons baking powder, and last the juice and grated rind of two small lemons
Cook this with the app: pantry check, scaling, and the assistant.