Almond Cream Cake
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 57. The excerpt below is the record exactly as published.
ALMOND CREAM CAKE. On beaten whites of ten eggs, sift one and a half goblets pulverized sugar and a goblet of flour, through which has been stirred a heaping teaspoon cream tarter; stir very - gently and do not heat it; bake in jelly tins. For the filling, take a half pint sweet cream, yolks of three eggs tablespoon pulverized sugar, teaspoon corn-starch
Cook this with the app: pantry check, scaling, and the assistant.