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Eggless Cake

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Mrs.
  2. W.
  3. H.
  4. Muschlet One cup apple sauce, unsweetened;
  5. one teaspoonful soda;
  6. one cup of sugar;
  7. one-half cup butter;
  8. one and one-half cup flour--depends on consistency of apple sauce;
  9. one teaspoonful ground cinnamon;
  10. one teaspoonful ground allspice;
  11. one-half teaspoonful cloves;
  12. one-half teaspoonful nutmeg;
  13. one-half cup citron, cut in small pieces;
  14. one or over cups of nuts.
  15. Mix flour, nuts and citron well.
  16. Cream butter and sugar till it pops;
  17. add apple sauce;
  18. which turns brown.
  19. Then add spices, flour, nuts and citron.
  20. Bake in moderate oven in flat pan about 35 minutes, probably 40 minutes.
  21. If preferred iced, cut in squares.
  22. Make double quantity, as the longer kept the better.