Cream Cake
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 36. The excerpt below is the record exactly as published.
CREAM CAKE. Mrs. A. Stubbs. 2 cups gran, sugar, sifted. 1 cup butter. 2 heaping teaspoons baking 1 cup sweet milk. 4 cups flour, sifted 4 times. 4 whites of eggs. powder. Elavor with White Rose. CHOCOLATE CARAMEL CAKE. Miss Carrie Wolf. 8 tablespoons grated chocolate cup milk. 5 tablespoons granulated sugar. Mix chocolate and sugar well, then add milk aud boil uu1il quite thick, stirring constantly, set away to cool. Cake Part : — ll^ cups light brown sugar. og^s. 21^ cups flour. 2 teaspoons baking powder, cup milk. Vanilla flavoring, cup butter. Cream butter and sugar, add eggs, well beaten, then ^ cup flour and the chocolate custard ; then ada remaining 2 cups of flour, the milk, and baking powder. Elavor and bake in two layers. Brown Icing; — 2 cups brown sugar. cup milk. Y2 cup butter. Boil E2 hour or until thick. When almost cold, spread on MAPLE CARAMEL CAKE. Mrs. Geo. Kalbfleisch. 2 cups sugar. 1 cup sweet milk. ?>i/^ cups flour. 5 whites of eggs. 2-3 cup butter. 2 teaspoons baking powder. cake. 120 THE EDWARDSVILLE COOX BOOK. CHOCOLATE CARAMEL CAKE. Miss Hattie Slo])er. Y2 cake chocolate, (a little 1 cup sugar. over). 1 VO Ik of eg.g. V2 cup sweet milk. Break chocolate into small and when thick remove from to cake. Cake Part 3 cups flour. 2 heaping teaspoons baking powder
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