vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Cup-cake
From The economical cook book, 1905
Serves 5
By adding the yolks of the eggs to this recipe you have a fine cream-cake.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 112. The excerpt below is the record exactly as published.
White Cup-cake. One cup of fresh butter, two cups of powdered sugar, four of sifted flour^ and a large ooffeecup of rich cream. Beat the whites only of five eggs to a stiff firoth, stir the butter and sugar to a cream, add the eggs, then the cream, a half of a small nutmeg grated, and the rind of a fresh lemon. Stir the butter and sugar to a cream, add the lemon and nutmeg, then the oream, the flour alternately with the whites of eggs, last a tea- spoonful of saleratus or so
Cook this with the app: pantry check, scaling, and the assistant.