Bride's Cake
From Buckeye cookery, 1892
Serves 1
The cream will froth easier to be made cold by setting on ice before use.
Presented as published in 1892. 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 Buckeye cookery (1892), page 36. The excerpt below is the record exactly as published.
mixed tea-spoon cream falar and half tea-spoon ‘soda. Bake i in rather small square dripping-pan. When cake is cool have ready a half pint sweet cream
Cook this with the app: pantry check, scaling, and the assistant.