Dessert
Minnehaha 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 a half-cupful of butter with one and a half cupfuls of sugar, add the beaten yolks of four eggs;
- a half-pint of milk, and the stiffened whites of the eggs alternately with three even cupfuls of prepared flour, or enough to make a good batter.
Historical transcription
Source method
- 1
Cream a half-cupful of butter with one and a half cupfuls of sugar, add the beaten yolks of four eggs; a half-pint of milk, and the stiffened whites of the eggs alternately with three even cupfuls of prepared flour, or enough to make a good batter. 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.