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Ice Cream Cake

Name: Ice Cream Cake
Yield: 10 servings
Ingredients: one and one-half cupfuls of sugar; one-half cupful of butter; the whites of four eggs; one-half cupful of sweet milk; two and one-half cupfuls of flour; two teaspoonfuls of baking powder

From The century cook book, 1894

Serves 10

Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 77. The excerpt below is the record exactly as published.

Ice Cream Cake. One and one-half cupfuls of sugar, and one-half cupful of butter; stir the butter and sugar to a cream; add the whites of four eggs, one at a time, without previously beating, one-half cupful of sweet milk, two and one-half cupfuls of flour, and two teaspoonfuls of baking powder

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