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Cream Cake (Gateau a la Creme) a la Washington
From The Swedish, French, American cook book, 1918
Serves 4
Filling: One pint cream, three tablespoons powdered sugar, one tablespoon brandy. Whip the cream, add sugar and brandy. Put part of it between the layers, decorate with the rest on the top.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 589. The excerpt below is the record exactly as published.
ream Cake ( Gateau a la Creme) a la Washington One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.