vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bisque Cake
From Mary Jane's cook book, 1916
Serves 4
Icing: Beat egg yolks thoroughly and add enough sugar to make stiff enough to spread. Chop nuts fine and add with a drop of vanilla.
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 23. The excerpt below is the record exactly as published.
BISQUE CAKE. Powdered sugar, 2 cups. Flour, 3 cups. Butter, 1 scant cup. Egg whites, 5. Milk, 1 cup. Baking powder, 1 teaspoon. Vanilla
Cook this with the app: pantry check, scaling, and the assistant.