Ice Cream Cake
From Burlington ladies cook book & 25 secrets of success, 1901
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 Burlington ladies cook book & 25 secrets of success (1901), page 27. The excerpt below is the record exactly as published.
Ice Cream Cake 2 cups of sugar, i cup of butter, i cup of sveet milk 2 cups of flour. I cup of cornstarch, 2 teaspoons of B. Powder, fifted in the flour, and cornstarch, bake in layers. Filling to put on layers; —Whites ot 3 eggs, 3 cups of sugar, pour Vi pint of boiling water on the sugar
Cook this with the app: pantry check, scaling, and the assistant.