Cream Cake
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 22. The excerpt below is the record exactly as published.
CREAM CAKE 1 cup sugar. 1 tablespoon butter. 1 cup sweet milk. 1 teaspoon flavoring. 2 eggs. 2 cups Purity Flour. 2 teaspoons baking powder. Pinch of salt
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