Cream Cake
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 53. The excerpt below is the record exactly as published.
CREAM CAKE. TTERY nice. Beat to a froth one cup of sugar, and three eggs, and on V this pour one cup of sweet cream ; then stir in one and a half cups of flour in which one teaspoonful of soda and two of cream of tartar are thoroughly mixed. Flavor with lemon
Cook this with the app: pantry check, scaling, and the assistant.