White Part

Ingredients

• whites of 6 eggs
• 2 cups of white granulated sugar
• 1 cup of butter
• 1 cup of sweet milk
• 1 teaspoon of cream tartar
• 1/2 teaspoon soda
• 3 cups of flour

Method

1. 1

   Will keep a long time if frosted.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 107. The excerpt below is the record exactly as published.

White Part. Whites of o eggs, 2 cups of white granulated sugar. 1 cup of hutter. 1 cup of sweet milk, 1 teaspoon of cream tartar, i^ teaspoon soda. ;! cuj)s of flour. Will keep a long time if frosted. " M. M. K. White Fruitcake. One cup butter, beaten to a cream: add gradually 2 cups of sugar, i(. cup of railk, 3 cups of Dousman's Best I'atent flour, wineglass of hrandy, 14 l^'- citron, sliced very fine, Co lb. lilanched almonds, split, 1/4 !''• of shi't'dded cocoanut, 3 tea- spoons of baking powder mixed in 1 tablespoon of flour, whites of 8 eggs folded in. Bake in 1 loaf in a Jewel range. ^lus. William Sedowfck. Layer Fruit Cake. One-half cup butter, 1 cup sugar, 3 eggs, I/2 cup milk, 1 teaspoon cream tartar. 1/2 teaspoon soda

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