White Cake
From Durham cook book ..., 1921
Recipe attributed to Mrs. C. B. Green.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 18. The excerpt below is the record exactly as published.
WHITE CAKE. One cup sweet milk, one cup butter, two cups sugar, four light cups flour; whites of eight eggs. Cream butter and sugar, add two cups flour with two teaspoonfuls Eoyal Baking Powder, then the cup of milk, adding other two cups of flour. Vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.