White Cake
From The housewife's aid, 1950
Presented as published in 1950. 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 housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 20. The excerpt below is the record exactly as published.
white cake.—Mrs. HE. T. Moseley. INEXPENSIVE LAYER CAKE Cream one-half cup butter, add one cup sugar, and mix very smooth. Sift two cups flour with two teaspoons baking powder and add to the sugar and butter alternately with one-half cup milk mixed with two eggs beaten light. Add one-half teaspoon any flavoring extract. Bake in layers and put together with any frosting desired. CARAMEL CAKE % tb butter, 2 cups sugar, 8 eggs, 3 cups flour. Filling.—314 cups brown sugar, % cup milk, piece of butter the size of egg. Let come to a boil, then set on back of stove and add butter and when butter is melted let boil 1 minute, then beat until it is almost thick enough to spread and add 1 cup black walnuts.—Mrs. E. T. Moseley. MOUNTAIN CAKE 6 eggs, 1 Ib sugar, 1 Ib flour; % Ib butter, 1 cup of milk, flav- oring.—Mrs. Thos. Harvey, Sr. WHITE CAKE 1 tb sugar, 1 fb flour, whites of 8 eggs, 6 ozs. butter, 1 cup milk
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Cook this with the app: pantry check, scaling, and the assistant.