Butterless-Milkless-Eggless Cake
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Put Crisco into a saucepan, add sugar, water, raisins, salt, and spices, and boil three minutes.
Cool the mixture.
When cold, add flour, baking powder, baking soda dissolved in warm water, and nut meats.
Mix and turn into a greased and floured cake tin.
Bake in a slow oven at 325 degrees Fahrenheit for one and a half hours.
Original recipe, verbatim
Butterless-Milkless-Eggless Cake
2 cupfuls brown sugar 1 teaspoonful powdered cloves
>^ cupful Crisco yi teaspoonful powdered mace
2 cupfuls water yi teaspoonful grated nutmeg
2 cupfuls sultana raisins 2 teaspoonfuls baking soda
2 cupfuls seeded raisins 4 cupfuls flour
1 teaspoonful salt 1 teaspoonful baking powder
2 teaspoonfuls powdered 14 cupfuls chopped nut meats
cinnamon 3 tablespoonfuls warm water
Put Crisco into saucepan, add sugar, water, raisins, salt, and spices,
and boil three minutes. Cool, and when cold add flour, baking powder,
soda dissolved in warm water and nut meats. Mix and turn into Criscoed
and floured cake tin and bake in slow oven one and a half hours.
Sufficient for one medium-sized cake.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.