French Cream Cake
From The New century cook book, 1899
Serves 8
Cream: Stir cornstarch into boiling milk, add beaten egg and sugar. Cocoanut added to the cream is a great addition.
Presented as published in 1899. 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 New century cook book (1899), page 95. The excerpt below is the record exactly as published.
French Cream Cake. Three eggs, one cup sugar, one and one-half cups flour, one heaping teaspoonful baking powder, two tablespoonfuls cold water, flavor with lemon
Cook this with the app: pantry check, scaling, and the assistant.