Cream for Cake
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 76. The excerpt below is the record exactly as published.
Cream for Cake. Take one cupful of thick sweet cream that has been on ice, or in a very cold place for some time; whip to a stiff froth, add sugar and flavoring to taste
Cook this with the app: pantry check, scaling, and the assistant.