Ice Cream Cake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 52. The excerpt below is the record exactly as published.
Ice Cream Cake. — One cup butter, beat- en to a cream, two cups pulverized sugar. Mix sugar and butter and beat until light, add one cup sweet milk, three full cups flour, and three teaspoonfuls baking powder; lastly add the whites of eight eggs
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