vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ice Cream Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 58. The excerpt below is the record exactly as published.
Ice Cream Cake Half cup of butter, one cup powdered sugar, whites of four eggs well beaten, half cup of sweet milk, half cup of corn starch, one cup of flour, two teaspoons baking powder
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