White Cup Cake
From The new home cook book, 1896
Serves 5
Presented as published in 1896. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The new home cook book (1896), page 136. The excerpt below is the record exactly as published.
WHITE CUP CAKE. Mrs. A. S. Ewing. Two cups of sugar, one-half of butter, four ot flour, one of sweet cream, one teaspoon soda dissolved in the cream, two teaspoons cream tartar mixed through the flour, whites of eight eggs
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