Ice Cream Cake
From The national course in home economics, 1917
Serves 3
Icing: Beat yolks of two eggs, add eight tablespoonfuls of powdered sugar, and flavor to taste. Recipe by Mae Brown.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 171. The excerpt below is the record exactly as published.
the yolk of one e^gg, then one cupful of milk; fold in the beaten white of one e:gg and lastly stir in gradually two cupfuls of flour which has been sifted with two teaspoonfuls of baking-powder. Bake in three lay- ers. Take one-fourth of a pound of marshmallows; divide in three parts; when the cakes come from the oven place one-third of the marshmallows on each layer; put each layer in the oven until the marshmallows run together; now place one layer above the other and serve while hot. O. T. F. COCOANUT CREAM CAKE. (Excellent with rich cream.) Take one and one-half cupfuls of sugar, one teacupful of rich, sour cream, two eggs (well beaten), any kind of flavoring and lastly add one teaspoonful of soda sifted in two cupfuls of floun Beat all well, bake in layers in moderately hot oven. Filling. — Take the heavy, sweet cream from one pan of milk and beat until stiff; add a little sugar and beat again; spread between the layers and on top. Over the sweetened cream sprinkle fresh grated cocoanut. To be eaten while fresh. Mrs. L. A. Hall. ICE CREAM CAKE. The yolk of one Qgg and the whites of three, one cupful of sugar, one and three-fourths cupfuls of flour, one-half cupful of sweet milk, one-half cupful of butter, one-half teaspoonful of soda and one teaspoonful of cream of tartar
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Cook this with the app: pantry check, scaling, and the assistant.