Dessert
Grafton cake
Grafton cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together three tablespoonfuls of butter with two cupfuls of sugar and beat int.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cream together three tablespoonfuls of butter with two cupfuls of sugar and beat into these the yolks of three eggs, whipped light.
- Add a cupful of cold water and two cupfuls of sifted flour.
- Stir in, then, the whites of the eggs, beaten stiff, and another cupful of flour into which has been sifted a heaping teaspoonful of baking-powder.
- Flavor with a half-teaspoonful of nutmeg and cinnamon, mixed.
Historical transcription
Source method
- 1
Cream together three tablespoonfuls of butter with two cupfuls of sugar and beat into these the yolks of three eggs, whipped light. Add a cupful of cold water and two cupfuls of sifted flour. Stir in, then, the whites of the eggs, beaten stiff, and another cupful of flour into which has been sifted a heaping teaspoonful of baking-powder. Flavor with a half-teaspoonful of nutmeg and cinnamon, mixed.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.