Dessert
One egg cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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 one-half cup of butter, two cupfuls of sugar;
- add one egg beaten light, one cupful of milk, one teaspoonful of vanilla, and two cupfuls of flour into which have been sifted two level teaspoonfuls of baking-powder.
Historical transcription
Source method
- 1
Cream one-half cup of butter, two cupfuls of sugar; add one egg beaten light, one cupful of milk, one teaspoonful of vanilla, and two cupfuls of flour into which have been sifted two level teaspoonfuls of baking-powder. Bake in a moderate oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.