Ice-Cream Cake
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.
ICE-CREAM CAKE. BY MRS. B. P. PETTIGREW. (Wife of Representative from South Dakota.) NE cup of sugar, one-half cup butter, one-half cup corn starch, one-half cup milk, one tea- spoon baking powder, whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.