Cream Cakes
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 94. The excerpt below is the record exactly as published.
CREAM CAKES. Ada C. Whit- man, 3131 Baldwin street, Los Angeles.— <Pour one cup boiling water into one-half cup butter, then place it on the stove in a stew pan, and bring it to a boil; add one cup sifted flour and let it boil Ave minutes; stir all the time. Then add three well-beaten eggs and a little soda. Drop on buttered pan in twelve spoonfus. Cream for filling: One-half cup sugar, three tablespoons flour, one egg
Cook this with the app: pantry check, scaling, and the assistant.