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Cream Cake

Name: Cream Cake
Yield: 10 servings
Ingredients: one and one-third pints sugar; a scant half pint butter; yolks of six eggs; half pint of double cream; a tablespoon vanilla sugar; a pint and a half flour; a third pint corn starch; three teaspoons baking powder

From The new practical housekeeping, 1890

Serves 10

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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 60. The excerpt below is the record exactly as published.

Cream Cake, — Cream one and one-third pints sugar and a scant half pint butter. Add well beaten yolks of six eggs, half pint of double cream, a tablespoon vanilla sugar, and a pint and a hall flour, a third pint corn starch and three teaspoons baking powder

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