Cream Cake

Ingredients

• 2 eggs
• 1 cup of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of mace
• 1/2 cup of cream
• 2 cups of flour
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of ginger
• 1 teaspoon of B. Powder

Method

1. 1

   Sift dry ingredients together, beat eggs, sugar, and cream vigorously, then add dry ingredients slowly.

2. 2

   Mix well and bake for 34 hour.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 19. The excerpt below is the record exactly as published.

teaspoons of B. Powder, 3 cups of flour, cream sugar, and butter together, then add milK and beat eggs to a stiff froth. Mrs H^i^^"^' Ramke 20 ?o Osborn vStr. 5^^ Rye , Bread Make a sponge as for wheat bread, and let it rise over night., then add Yh cup of molasses, i teaspconful of salt, 1 quart of milk ar.d water,* ( equal parts ) and mix with rye flour, not as stiff as wheat bread, t> taxe. Mrs [finder, 8x8 Vally Str. Tomato Soup 7 gocd sized tomatoes, to 2 quarts of milk, stew and season tomatoes highly with salt, and pepper; have the milk hot, break into it a few crackers, stirinalarge lump of butter, pour into a tureen, and just as you take to tl:e table, add tomatoes mixing them w^ell together. Miss A^gie Hawgh. 1400 Plank Str. Squash Pie 2>^ cups of sirained squash, 2>< cups of milk, 3 eggs T tablespoon of melted butter, i heaping cup of sugar, 1 teaspoon of cinnamon, r teaspoon of ginger, i scant teaspoon of m.ace. This niaKes 2 pies. I'.Iiss Eertha Boelsche 142S N 7 th. Str. Spanish Toast Leat 3 eggs to a foam, tca^t a few slices of bakers bread, dip them in the egg and fry them to a light ^^^*'C'.vn, M*s3 Lizzie K"opp l2co P^ank Str. Tend 1C cents for S A M P L ES ^f Gfl R DS w'tli your name on to taKe orders by; to, - Qus. B^^^ Com Brectv^ 57 Sift 3 quarts of corn meal, add a tablespoon of salt, I teaspoonftilcf E. Powder, and mix sufficient water with it to make a thin batter. Cover it with a bread cloth, arid set it to rise, When ready to lake stir it well pour it into a baKing pan, and bake slowly. Use cold wat^r i:i sum ner, and hot water in winte.-. Mrs D^c^i^^'-- I611 Agerxy Ave. Tapioca Pudding Cover 3 tablespconsful of tapioca with water, let s aiid over night, add i quart of milk, a small piece of butter, a little salt, and boil. Beat the volks of 3 eggs '\ ith a cnp of sugar, 1)oil the whole to a very thick cus- lard, flavor v/ith vanilla. When cold cover with whites < f eggs beaten. Mrs G- M. Vs/agner. 321 N Plane vStr. Hgg Sandwiches Chop finely the whites of hard boiled eggs, force the yolks through a strainer or potato ricer. Mix 3^olks and whites, season with salt and pepper, and moisten with mayonaise or cream ^aladdrcssiug. Remove end slice from bread, spread end of loaf sparingly and evv^nly with ll-.c moisture; cut off as thin as possible; repeat until the number of slices required arc prepared, Re- move crusts, put together in pairs and cut in squares, clIcrgT cr triangles. Mrs Qrawfoid ; 804 S 8 th. Str. 5^' Loaf Coeoanut.Cake One grated nut, one cupful of butter, three of sugar one of niilK, f(3ur and a half of flour, four eggs, one teaspoonful of Dvvights Ccw Brand ^cda, and 2 tea- spoonful of pure Creani of Tartar. Miss E"^^^^^ Pieckmann 17 1 1 Agencv Ave. Cream Cake 2 eggs, 1 cup of sugar, >j teaspoon of salt, % lea- spoon of mace, 24 cup of cream

Cook this with the app: pantry check, scaling, and the assistant.