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White Cake, No. 2

Name: White Cake, No. 2
Yield: 1 servings
Ingredients: One and a-half tea-cupful of sugar; One-half tea-cupful of butter; One tea-cupful of water; Three tea-cupfuls of flour; Three tea-spoonfuls of baking-powder; Two tea-spoonfuls of vanilla; Four eggs (whites)

From The Pattern cook-book, 1890

Serves 1

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 Pattern cook-book (1890) by Butterick Publishing Company, page 230. The excerpt below is the record exactly as published.

WHITE CAKE, NO. 2. One and a-half tea-cupful of sugar. One-half tea-cupful of butter. CAA'£. 527 One tea-cupful of water. Three tea-cupfuls of flour. Three tea-spoonfuls of baking-powder. Two tea-spoonfuls of vanilla. Four eggs (whites)

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