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Golden Peppermint Layer Cake a la Irene
From The Swedish, French, American cook book, 1918
Serves 3
Filling: One and a half cups milk, one tablespoon cornstarch, six grated peppermints, whites of four eggs, five tablespoons sugar.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 594. The excerpt below is the record exactly as published.
Golden Peppermint Layer Cake a la Irene Gateau d’Or a la Menthe poivree, en couches, a la Irene Half cup butter, one cup sugar, one cup milk, yolks of four eggs, two cups flour, one tablespoon brandy, half teaspoon salt, one heaping teaspoon Royal baking powder, rind and juice of a lemon or orange
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