White Cakes

Name: White Cakes
Ingredients: One-half cup butter; two cups of sugar; the whites of seven eggs; one-third cup of sweet milk; three cups of flour; two teaspoonfuls of Eagle Baking Powder; flavor with vanilla

From The Common sense recipe book, 1898

Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 87. The excerpt below is the record exactly as published.

EHITE CAKES. One-half cup butter and two cups of sugar,. worked to a cream, the whites of seven eggs beaten to a stiff froth, one- third cup of sweet milk, three cups of flour, flavor with vanilla; two teaspoonfuls of Eagle Baking Powder

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