Cream Cake

Ingredients

• I pint of thicK cream
• a }4 cup of sugar
• 2 tablespoons of white flour
• 4 yellow parts of eggs
• 3 tablespoons of fine sugar
• the whites of the eggs

Method

1. 1

   Stir cream and sugar until hard.

2. 2

   Mix in flour, yolks, and fine sugar, then fold in egg whites.

3. 3

   Bake in small pans.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 27. The excerpt below is the record exactly as published.

Cream Cake 2 cups of sugar, i cup of butter, i cup of sveet milk 2 cups of flour. I cup of cornstarch, 2 teaspoons of B. Powder, fifted in the flour, and cornstarch, bake in layers. Filling to put on layers; —Whites ot 3 eggs, 3 cups of sugar, pour Vi pint of boiling water on the sugar, and let boil, until car.dy, then pour boiling sug- ar over well beaten whites; add quite ccld, i teaspccn o: vanil.a. Mrs. \-\. |-|orning 10I2 Pine Str. Ice Cream Cake I cup of .sugar, 1-2 cup of butter, i cup of flour, the whites of 3 eggs, i spoon of cornstarch, 1 teaspoon of B. Powder. Bake in 2 layers; when cold, or nearly so. Spread between and over; Cream — made of yolks of 3 (t'l'^^':^, 1 cup cf LUgar, i teaspoon of vanilla. Mre. cJ. E- B^ack. 417 Bassett Str. ^ f>ii cHii iii«ik»^ ii :p a (lay<THkuiu orrlttrs for \\\\h Kook. Ti Y W GUS. BREE, 1913 Miller Str, Burlington lov a. Snow Cake 77 Yz cup of butter, i cup of sugar, Vi cup of flour, ^3 cup of milk, whites of 4 e^-gs, i spcoii c/f B. Powder, use yolks for frosting. Mrs. Jcsie Black. 4 17 Eassttt Str. Sour Cream CaKc 1 pint of sour cream, wisp until hard; take 5 ergs, the yellow part, Yz pint of white flour, work it togeth- er with the eggs, and cream, and 2 cz cf sugar; and then take the whites of eggs, and teat it to a stiif froth, and mix it together with the other, and a lictle nutmeg grease a pan, and let it bake, until it gets yellow on top Mrs. [_,und Iq'g Central Ave. Cabbage Pudding I head of cabbage, picK all the rrten leaves off of the cabbage, and after that cut it in pretty large pieces, and cook it half an hour, vnth butter and salt; and after it has cooked half an hour, take the cabbage out of the water, and let it drain, and then you taKc a fine piece of beef, and chop it up fme, take a pan and put a little butter at the bottom; and then you put one layer of cabbage, and a layer of beef, and keep this en, until you have your pan fall; tut see that you keep the cab- bage on top. and add a pinch of pepper. Serve with a gravy made out of some kind of broth, add a little butter and salt, and cream the yellov/ of an (t^Z- Mrs. Rodin iQOi Herschlcr Str. 7^> * D2viis Food Cake 2 squares of chocolate, 3'olkof i egg, ^4 cup of milk, I cup of sugar, i>2 cups 01 flour, t teaspoon of soda I teaspoon of vanilla mix these ingredients then add chocolate mixture, cover with boiled iceing; use white of egg for iceing. Mrs. J A Bi'^^i^ 715 S. Central Ave. Cream Cake I pint of thicK cream, and a }4 cup of sugar, stir this until it gets hard; and after that take 2 tablespoons of white flour, and 4 yellow parts of eggs, and then 3 tablespoons of fine sugar, and then the whites of the eggs

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