Custard Cake
From The National home cook book, 1900
Presented as published in 1900. 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 National home cook book (1900), page 9. The excerpt below is the record exactly as published.
USTARD. CAKE—One full cup sugar, three eggs, two tablespoons milk or water, one full cup flour, one teaspoon — baking powder. This makes three large layers. For custard filling between layers, one cup milk, one tablespoon corn- starch, one-half cup sugar (scant), butter size of walnut, flavor to taste. CRUMMEL TORTE—Yolks of six eggs well beaten, one- half cup sygar, beat for 15 minutes. Salt. Add one-half | ~ pound dates, one-half pound walnuts, three tablespoons grated wheat bread, one teaspoon baking powder
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