Custard Cake
From Dora's cook book, 1888
Serves 10
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 57. The excerpt below is the record exactly as published.
CUSTARD CAKE. One cup sugar, one cup sweet milk, two cups flour, one ege, two teaspoons baking powder, two tablespoons but- ter. Bake in three layers. THE FILLING: Oneegg, one-half pint milk, one teaspoonful corn-starch, one tablespoonful flour, two tablespoonfuls sugar; scald the milk, beat the sugar, flour and corn-starch together, add the milk ;‘ boil until thick. Flavor when cold and_ spread between the layers. VANITY CAKE. Four eggs, two cups flour, rolled thin as a‘wafer; cutin patterns, and fry in hot lard. SPONGE GINGERBREAD. One cup sour milk, one cup molasses, one-half cup but- ter, two eggs, one tablespoonful ginger, one spoonful soda. - Bh a 8 vos Mix the butter, molasses and ginger together, then add — : milk, eggs, and flour enough to make it as thick asa pound cake. SUGAR CAKES. ' Three cups sugar, two cups butter, three eggs well beaten, one teaspoon soda, enough flour to roll. DORA’S DOUGHNUTS. One egg
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