Ice Cream Cake
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 111. The excerpt below is the record exactly as published.
ICE CREAM CAKE. ^ Make a good sponge cake, bake half an inch thick in jelly-pans, and let them get perfectly cold; take a pint of very thick, sweet cream, beat until it looks like ice cream, add one cupful of sugar and flavor with vanilla; blanch and chop a pound of almonds
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