White Loaf Cake

Name: White Loaf Cake
Ingredients: The whites of nine eggs well beaten; one cup of butter; two cups of sugar; small cup of sweet milk; one cup of cornstarch; three cups of swansdown flour; one teaspoonful of baking powder; one teaspoonful of (one-half lemon and one-half vanilla)

From Trinity cook book, 1925

—MRS. N. A. SCHWINGER.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 35. The excerpt below is the record exactly as published.

WHITE LOAF CAKE The whites of nine eggs well beaten, one cup of butter, two cups of sugar, creamed together, small cup of sweet milk, one cup of cornstarch, three cups of swansdown flour, one teaspoonful of baking powder, one teaspoonful of (one-half lemon and one-half vanilla)

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