White Loaf Cake

Name: White Loaf Cake
Yield: 3 servings
Ingredients: one and one-half cups of pulverized sugar; one-half cup of butter; one and one-half cups of flour; one-half cup of corn-starch; one-half cup of sweet milk; two teaspoonfuls of baking-powder; flavor with a few drops of lemon or vanilla extract; whites of six eggs

From The national course in home economics, 1917

Serves 3

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 159. The excerpt below is the record exactly as published.

WHITE LOAF CAKE. One and one-half cups of pulverized sugar, one-half cup of butter, one and one-half cups 'of flour, one-half cup of corn-starch, one-half cup of sweet milk; two teaspoonfuls of baking-powder; flavor with a few drops of lemon or vanilla extract, whites of six eggs

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