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Almond Cream Cake
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 60. The excerpt below is the record exactly as published.
Almond Cream Cake One and three-quarters cups sugar, three-quarters cup butter, beaten to a cream, one cup sweet milk, whites of four eggs, three cups flour, one teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.