French Cream Cake
From The Landmarks club cook book, 1903
Serves 8
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 106. The excerpt below is the record exactly as published.
FRENCH CREAM CAKE. Cream : Boil a pint of sweet milk, take two tablespoonfuls of cornstarch or arrow root, wet with a little milk, add two eggs, beat together and stir in the boiling milk. When this has boiled, add teacup of sugar and a tablespoon of butter, take off the fire and add flavoring extract to taste. Cake : Three eggs, one cup powdered sugar, one and a half cups flour, one teaspoonful of soda, two of cream tartar, two tablespoonfuls water
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