vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Loaf Cake
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 56. The excerpt below is the record exactly as published.
White Loaf Cake Whites of six eggs, two cups sugar, one cup sweet milk, three and a half cups flour, three-quarters cup butter, two teaspoons baking powder, pineapple or any other flavoring
Cook this with the app: pantry check, scaling, and the assistant.