Ice Cream Cake
From Home dissertations, 1891
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 135. The excerpt below is the record exactly as published.
ICE CREAM CAKE. The whites of eight eggs, two cups of sugar, two cups of sifted flour, one cup of corn- starch, one cup of butter, one cup of milk, two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.