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Cream Cake
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 60. The excerpt below is the record exactly as published.
Cream Cake Two tablespoons butter, quarter cup sugar, half a cup flour, half tablespoon baking powder, one-eighth cup milk, whites of one egg beaten stiff, flavoring of bitter almond
Cook this with the app: pantry check, scaling, and the assistant.