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Buffalo Cream Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Cream for above: Heat 1 pint of milk and add to it 1 table-spoonful of corn starch, dissolved in a little milk, 2 eggs, 1 cup sugar, all beaten together. Boil until it thickens. Split the cake when cold and fill with cream.
Presented as published in 1882. 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
Nutrition per serving
865Calories
17 gProtein
187 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories865 kcal
Protein17 g
Carbohydrates187 g
Fiber0 g
Sugars105 g
Total Fat12 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol119 mg
Sodium776 mg
Potassium307 mg
Calcium528 mg
Iron7.1 mg
Magnesium43 mg
Phosphorus392 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate179 mcg
Choline88 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 112. The excerpt below is the record exactly as published.
BUFFALO CREAM CAKE. One egg, i cup of sugar, i table-spoonful butter, two-thirds cup of milk, i table-spoonful baking powder, i tea-spoonful vanilla, one and two-thirds cups of flour, salt
Cook this with the app: pantry check, scaling, and the assistant.