Chocolate Ice Cream Cake
From Cooks in clover, 1889
Presented as published in 1889. 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 Cooks in clover (1889), page 43. The excerpt below is the record exactly as published.
half a cup of butter ; add the whites of three eggs beaten stiff, one tea- spoon of vanilla or rose, one cup of cold water, three cups of flour, and two teaspoons of baking powder. Bake in a tin pan, eight by twelve inches in size, in a moderately hot oven. Frosting: — The whites of two eggs, and one pound of powdered sugar. After you have frosted the cake, mark into squares, and place half of an Eng- lish walnut on each. To be cut as marked, when cold. Mrs. Peter Doremus, 8o COOKS IN CLOVER. Sunshine Cake.— The yelks of eleven eggs, two cups of sugar, one of butter, one of milk, one tea- spoon of cream-tartar, half a teaspoon of soda, and three cups of flour ; flavor to taste. Mrs. M. L. Blizard. \ Piccolomini Cake. — One cup of butter, and three \ cups of sugar rubbed to a cream ; beat five eggs very \ light, and stir them gradually into the butter and ! sugar; then add four cups of flour, one cup of sweet' milk, one teaspoon of cream-tartar in a little warm < w'ater, half a teaspoon of soda, nutmeg, and a wine glass of rose water. Bake in a moderate oven. Mrs. A. E. Deyo. Feather Cake. — One cup of sugar, half a cup of butter, half a cup of sweet milk, two and a half cups of flour, two eggs, two teaspoons of cream- tartar, one teaspoon of saleratus ; flavor with lemon or vanilla. Mrs. /as. Clough. \ Dutchess Cake. — Half a cup of butter, one cup { of sugar, one cup of milk, six eggs, one teaspoon of I baking powder, one large pint of flour, and one tea- \ spoon of vanilla. Mrs. Wm. R. Payne. LAVER CAKES. Chocolate Ice Cream Cake. — Half a cup of but- ter, one and a half cups of sugar, four eggs, two and a half cups of flour, two teaspoons of baking powder, and enough melted chocolate to make the cake sulhciently dark
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