Dessert
Marshmallow layer cake
Marshmallow layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a cupful of butter with two cupfuls of sugar, and when smooth and light, add t.
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 a cupful of butter with two cupfuls of sugar, and when smooth and light, add the well-beaten yolks of six eggs, a cupful of milk and two cupfuls of prepared flour, alternately with the stif fened whites of the six eggs.
- If the batter is too thin, add a little more flour.
Historical transcription
Source method
- 1
Cream a cupful of butter with two cupfuls of sugar, and when smooth and light, add the well-beaten yolks of six eggs, a cupful of milk and two cupfuls of prepared flour, alternately with the stif fened whites of the six eggs. If the batter is too thin, add a little more flour. Flavor with vanilla and bake in layer tins.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.