White Mountain Cake
From Mother Hubbard's cupboard, 1887
Recipe attributed to Mrs. W. T. Mills.
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 27. The excerpt below is the record exactly as published.
WHITE MOUNTAIN CAKE. One cup sugar, one-half cup of butter, one half cup sweet milk, one-half cup corn starch, one cup flour, whites of six eggs, a little vanilla, two teaspoons baking powder. Bake in layers. FROSTING FOR ABOVE. Whites of five eggs, twenty tablespoons sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.