vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Cream Cake
From Buckeye cookery, 1892
Serves 8
Recipe attributed to Mrs. Charles Morey.
Presented as published in 1892. 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 Buckeye cookery (1892), page 44. The excerpt below is the record exactly as published.
FRENCH CREAM CAKE. Three eggs, one cup granulated sugar, one and a half cups four two table-spoons cold water, tea-spoon baking powder. This is enough for two cakes baked in pie-pans, to be split while warm, spreading the hot custard between them, or for four cakes baked in jelly-pans, with the hot custard spread between them, the latter : being the preferable plan. For custard, boil nearly one pint sweet milk; mix two table-spoons corn starch with a half tea-cup sweet milk, add two well-beaten eggs; when milk has boiled add nearly a -eup sugar, and add gradually the corn starch and eggs, stirring 7 briskly; add a half cup butter, stirring until dissolved, flavor with _ one tea-spoon vanilla
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