Ice-Cream Cake
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 29. The excerpt below is the record exactly as published.
Ice-Cream Cake. — 1 cup butter, 2 cups sugar, 1 cup milk, 3hi cups flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, V4 tea- spoon salt. Mix dry ingredients. Cream but- ter and sugar, add milk, then flour, and beat. Add whipped whites and beat again. Flavor with almond extract. Bake in three jelly-tins in hot oven, and when cold put together with boiled icing flavored with almond extract. Imperial Cake. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated lemon rind, 1 table- spoon lemon juice, ^ pound seeded raisins, hi cup sliced blanched almonds, hi pound flour, V4 teaspoon salt
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