Dessert
White mountain cake
Marion Harland’s original method for White mountain 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.
- Into three cupfuls of sugar rub one cupful of butter and stir in a half-cupful of sweet milk.
- Add four cupfuls of prepared flour alternately with the stiffened whites of ten eggs.
- If you find that the batter is going to be too stiff, do not put in the whole quantity of flour.
Historical transcription
Source method
- 1
Into three cupfuls of sugar rub one cupful of butter and stir in a half-cupful of sweet milk. Add four cupfuls of prepared flour alternately with the stiffened whites of ten eggs. If you find that the batter is going to be too stiff, do not put in the whole quantity of flour. 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.