Cream Cake and Chocolate

Ingredients

• % of a cupful of butter
• 2 cupfuls of white sugar
• 4 eggs
• 4 a glass of milk
• 3 cupfuls of prepared flour

Method

1. 1

   Beat the butter and sugar to a cream; add the yolks of the eggs, well beaten, the milk and then the whites of the eggs also well beaten to a froth, alternately with the flour; when cold spread with the following filling: A cupful of milk, a dessert-spoonful of corn starch, an egg, a teaspoonful of vanilla, half a cupful of sugar.

2. 2

   Scald the milk; mix in the corn starch, previously moistened with a little cold milk; pour over the well beaten eggs and sugar; allow to remain on the fire until thick, stirring well.

3. 3

   Flavor when cold.

4. 4

   Serve with chocolate.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 90. The excerpt below is the record exactly as published.

Cream Cake and Chocolate—Ingredients—% of a cupful of butter, 2 cupfuls of white sugar, 4 eggs, 4 a glass of milk, 3 cupfuls of prepared flour

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