Name: Ribbon Cake
Ingredients: 2 cups white cake batter; a very little cochineal; frosting

Ribbon Cake

Oven, in the book's wordsA moderate oven

Ingredients

2 cups white cake batter
a very little cochineal
frosting

Directions

Prepare a double quantity of white cake batter.
Divide the batter in half; color one half with a little cochineal to make it pink.
Bake the white, dark, and pink batters in jelly-cake tins.
Layer the cakes starting with white, then dark, and finally pink on top.
Use frosting between the layers and frost the top of the cake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.