Cream Cake
From Virginia Cookery-book, 1884
Serves 12
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 92. The excerpt below is the record exactly as published.
Cream Cake. Three cups of sugar, one cup of butter, rubbed together, two cups of cream, five cups of flour, four eggs, half a teaspoonful of soda, half a glass of wine, and one tea- spoonful of any spice you fan
Cook this with the app: pantry check, scaling, and the assistant.