French Cream Cake
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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 Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 17. The excerpt below is the record exactly as published.
FRENCH CREAM CAKE 1 — 1 / 2 cups of self-rising 2 teaspoons baking powder flour 3 eggs, beaten separately
Cook this with the app: pantry check, scaling, and the assistant.