Ice-Cream Cake

Ingredients

• three cupfuls of sifted flour
• two cupfuls of powdered sugar
• half a cupful of butter with the salt washed out
• one cupful of sweet milk
• the whites of four eggs

Method

1. 1

   Cream the butter and sugar together, then add the milk and flour, and beat well.

2. 2

   Lastly put in the whites of the eggs and some baking-powder.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 139. The excerpt below is the record exactly as published.

ICE-CREAM CAKE. Take one tea-cupful of fresh butter with the salt washed out, two tea-cupfuls of powdered sugar, two tea-cupfuls of sifted flour, one tea-cupful of corn starch, one tea-cupful of sweet milk, the whites of eight eggs, and two tea-spoonfuls of Boyal baking-powder. Cream the butter and sugar to- gether, add a little milk at a time, then the whites and flour alternately. Have the baking-powder stirred well through the flour, then put the flour and corn starch together. Beat the batter well, then add the flour lightly. This will make four cakes. To make icing for the cake, take three cupfuls of pow- dered sugar and half a pint of boiling water; pour the boil- ing water on the sugar, and cook it until it candies ; then pour it over the well-beaten whites of three eggs. Beat it 18 274 The New Kentucky Home Cook Book. hard until nearly cold, and add half a tea-spoonful of citric acid and two tea-spoonfuls of vanilla. Spread it between the cakes, Mrs. C. E. Tabb. ICE-CREAM CAKE. Take three cupfuls of sifted flour, two cupfuls of powdered sugar, half a cupful of butter with the salt washed out, one cupful of sweet milk, and the whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.