Cream Cake
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 26. The excerpt below is the record exactly as published.
CREAM CAKE. To three pints of flour put two of loaf sugar and three-quarters of a pint of cream, two drachms of cream of tartar and one of soda, eight eggs, and a little mace or nut- m
Cook this with the app: pantry check, scaling, and the assistant.