Swiss Crumb Cake
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Three-quarters cup of brown sugar
- Two cups of flour
- One teaspoon of salt
- Two tablespoons of baking powder
- One teaspoon of cinnamon
- One teaspoon of ginger
- One-half teaspoon of cloves
- One-half cup of cocoa
- One-half cup of shortening
- One cup of syrup
- Two cups of sour milk
- Three-quarters teaspoon baking soda
- Two cups of fine bread crumbs
Method
- Three-quarters cup of brown sugar, Two cups of flour, One teaspoon of salt, Two tablespoons of baking powder, One teaspoon of cinnamon, One teaspoon of ginger, One-half teaspoon of cloves, One-half cup of cocoa.
- One-half cup of shortening and One cup of syrup, Two cups of sour milk, Three-quarters teaspoon baking soda, Two cups of fine bread crumbs, One package of seedless raisins.
- Dissolve the baking soda in the milk.
- Beat all hard to mix and then pour into well-greased and floured oblong pans and bake in a slow oven for one hour.
- Cool and ice with water icing.
- This cake is delicious and will keep, if wrapped in wax paper, for a month.