Honey Cake (Gateau au Miel) a la Mildred
From The Swedish, French, American cook book, 1918
Serves 2
Frost with a royal honey frosting, decorate with white frosting according to taste.
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 588. The excerpt below is the record exactly as published.
Honey Cake ( Gateau au Miel) a la Mildred Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One cup honey, a pinch of salt, two cups water, the juice of a lemon and a little of the rind, two tablespoons corn¬ starch, yolks of three eggs, three tablespoons powdered sugar, three tablespoons brandy, a pinch of salt. How to Make the Filling. Put three-quarters cup honey and one and a half cups water on stove, leaving the rest of the honey for the frosting. Dissolve cornstarch in half cup water; thicken the honey — adding lemon juice, rind, and salt. Stir sugar and yolks to a souffle; add it slowly. Fill the cake, frost with a royal honey frosting, decorate with white frosting according to taste. Cocoanut Cake ( Gateau au Coco ) a la Ericsson Hammond Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One pound cocoanut, two cups milk, two tablespoons cornstarch
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