Dessert
Plain loaf cake
Marion Harland’s original method for Plain loaf cake, retained as a source transcription for modern discovery.
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.
- One cupful of butter rubbed to a cream with two cupfuls of sugar;
- three cupfuls of flour sifted three times with a heaping teaspoonful of baking-powder;
- four eggs, whites and yolks beaten separately, and very light;
- one cupful of milk.
- Bake in two loaves.
Historical transcription
Source method
- 1
One cupful of butter rubbed to a cream with two cupfuls of sugar; three cupfuls of flour sifted three times with a heaping teaspoonful of baking-powder; four eggs, whites and yolks beaten separately, and very light; one cupful of milk. Bake in two loaves.
- 2
This simple formula is the foundation for scores of fancy cakes, especially of those baked in layers.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.