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Pink-and-silver Cake

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pink-and-silver Cake

Ingredients

Directions

  1. Prepare the cake batter as directed in the previous recipe.

  2. Take out ½ cup of the batter and stir in enough powdered cochineal moistened with rose-water to achieve a pretty pink color.

  3. In the cake mold, drop teaspoonfuls of the pink batter here and there, spreading slightly with the tip of a spoon to blend it with the surrounding batter.

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.

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