Cream Cake
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 22. The excerpt below is the record exactly as published.
one cup sour cream, rubbed together; two well beaten eggs, teaspoon saleratus dis- solved in milk, flour enough to make it a little stiffer than common cake; flavor to taste; bake from half to three-quarters of an hour. Cream Cakes, i. One pint hot water, half pound but- ter, three-quarters pound flour, ten eggs, one teaspoon soda, dry; boil the water and butter together and stir in the flour while boiling; let it cool, then stir in the eggs one at a time, without beating. Drop on buttered tins and bake in a hot oven. Inside: — One cup flour, two cups sugar
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