Cream Cake, No. 2

Ingredients

• 3 eggs
• 1.5 cups sugar
• 0.5 cup cold water
• 2 cups flour
• 1.5 teaspoonfuls baking powder
• 1 pint milk
• 2 tablespoonfuls flour
• 1 tablespoonful butter
• 2 well beaten eggs

Method

1. 1

   For the cake, beat whites and yolks separately, combine with sugar, cold water, flour, and baking powder, bake in jelly tins.

2. 2

   For the filling, boil 1 pint milk, add 0.5 cup sugar, a pinch of salt, 2 tablespoons flour rubbed smooth in a little cold milk, 1 tablespoon butter and 2 well beaten eggs.

3. 3

   Cook in a double boiler till smooth.

4. 4

   When cool, flavor with vanilla.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 37. The excerpt below is the record exactly as published.

Cream Cake, No. 2. — Cake. — 3 eggs, (whites and yolks beaten separately,) I'j cups sugar, J2 cup cold water, 2 cups flour, \% tea- spoonfuls baking powder, bake in jelly tins. Filling. — Boil i pint milk, add ',2 cup sugar, a pinch of salt, 2 tablespoonfuls flour, rubbed smooth in a little cold milk, i tablespoonful butter and 2 well beaten eggs

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