Creamcakes
From The practical cookbook, 1917
Recipe should make 10 to 12 creamcakes.
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 24. The excerpt below is the record exactly as published.
Creamcakes. Cook water and butter in a saucepan, and as soon as it boils add flour and continue beating till mixture is smooth and thick. Remove from fire and add unbeaten eggs, one at a time
Cook this with the app: pantry check, scaling, and the assistant.