Ingredients:
3 tablespoons Cottolene*
1 cup sugar
2 eggs
1 cup milk
2 cups flour
3 teaspoons baking powder
¼ teaspoon salt
Directions:
Cream Cottolene, add sugar gradually, stirring constantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a well-buttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce.
*Cottolene was a brand of shortening made of beef tallow and cottonseed oil produced in the USA from 1868 until the mid 20th century.
Recipe from Fifty-Two Sunday Dinners
By Elizabeth O. Hiller
Published 1913
