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Cream Cake

Name: Cream Cake
Yield: 4 servings
Ingredients: One pound flour; + pound butter; 4 pound sugar; 3 eggs; $ pint sour cream; 4 pound currants; 2 ounces candied peel; a little nutmeg; cream of tartar and soda, each a teaspoon

From Royal Victoria cook book, 1900

Serves 4

Mrs. DICKINSON.

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 49. The excerpt below is the record exactly as published.

CREAM CAKE.—One pound flour, + pound butter, 4 pound sugar, 3 eggs, $ pint sour cream, 4 pound currants, 2 ounces candied peel, a little nutmeg, cream of tartar and soda, each a teaspoon

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