Ice Cream Cake
From How we cook in Tennessee .., 1906
Serves 5
From Mrs. B. P. Cantrell.
Presented as published in 1906. 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
No method was recorded for this recipe.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 88. The excerpt below is the record exactly as published.
Ice Cream Cake. — Two cups sugar, one cup butter, one cup sweet milk, two cups flour and one of corn starch, whites of eight eggs, two teaspoons baking powder; flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.