Ice Cream Cake

Ingredients

• One cup sugar
• 2 eggs well beaten
• 1 1/2 cups Dousman's Best Patent flour
• 1 teaspoonful baking powder
• 1/2 cup boiling water

Method

1. 1

   Mix eggs, sugar, and flour together, then add boiling water gradually.

2. 2

   Bake in a moderate oven in a flat pan.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 96. The excerpt below is the record exactly as published.

Ice Cream Cake. One cup sugar, "i tggs well healeii, 1 ', i cups Ddiisniairs liest Patent Hour. 1 lea- spoonful baking ])0wder. ]\lix eggs, sugai' and lloiii- all together, then add ' ;., cup boiling water a little at a time, liake in uioder;ite o\en and in a Hat. long pan in a Jewel Kange. Icixu. — One cup sugar, '/^ cup boiling watei-. lloil until it syru])s and jiour over the white of 1 vii;'^ well l)eateii to which has been athled a saltspoonful (d' eream of tartar. C!ood when eaten fresh. Mi;<. DixcAX. Lennon Cake. One cup .-ugar, [•_> cu|t of milk. 1'- cups of l)oii>mairs IJest I'ateiit Hour. '.' tal)lespoons butter, 3 eggs, 'i teaspoonfuls of baking j^owdei-. Ibike in a Jewel Wange. MUS. J. P. OlTll WALTI::. Jelly for above. One cup of sugar, \ grated lemon. I large a])ple; g!-:ite and cook until well done. MkS. J. P. OlTllWAlTi:. Hickory Nut Cake. One and oiu'dialf eupfuls of sugar. '/. cupful of butter, % of a cupful of sweet nnlk, 2 eupfuls of Dousman's Best I*atent Hour, Vi' eu})ful of eho[)ped nuts, 1 tea- spoonful of cream of tartar, y^ teaspoon ful of soda, the beaten whites of 4 eggs, 1 teaspoonful of vanilla. Cream Sponge Cake. Twi) cups sugar. 1 tu]i cream (sweet). 2 cups Doiismairs IJcsl Patent Hour. 1 eggs, 1 teaspoonful baking [)owder. 1 teaspoonful lemon extract. I>ake (|uiekly in a Jewel Eange. Si:l.ma Boi kciei;. Orange Cake. One-half cup of butter. 1 'ii cups of sugar. i ._. eu]i <d' water, "i cu|)s of Dousman's Best Patent flour, juice and grated rind of 1 orange, yolks of :^ cgs^f^ beaten good. 2 teaspoons of baking powder, whites of 4 eggs beaten stitf. Bake in a J(>wel Kange. Fn.LiXG. — (_)ne-half cup of orange juice. :> taI)lespoons sugai'. o eggs, 2 tea- spoonfuls of flour. Cook in custard kettle uidil it thickens. FiiOSTiNG FOrt Top. — Two cups of >iftcd X X X X sugar, juice and rind of ^4 orange, beaten white of 1 of::^^. ^li;.-;. J. 1^. Suess. Orange Cake. One cup sugar, V^ cup butter, 1% cu[)s Dousmairs Best Pateid flour, VL' cup 130 SUPERIOR COOK BOOK milk, 1 tcavspooji Ijaking ijowdcr. 2 eggs beaten separately. Bake in a Jewel Eange. Filling for Above. — One large orange or 2 small oranges, 1 cup sugar, 1 egg beaten separately. Choj) the orange as fine as possible. Mrs. Crocker. Cocoanut Cake. Three-quarters cup of butter, 2 level cups of sugar, 4 eggs (beat in without separating), % cup of milk, 3 cups of sifted Dousman's Best Patent flour with 3 teaspoonfuls of baking powder, flavor with vanilla. Bake in a Jewel Eange. Filling. — Two cups of granulated sugar. Moisten well with cold water and boil until it threads. Pour this mixture into the Avhites of 2 eggs that have been beaten. After spreading this on the cake sprinkle the top well with cocoanut. Mrs. J. H. Quinn. Tip-Top Cake. One cup sugar, 1 cii|> butler, 1 cup sweet milk, 2 eggs or wliites of 3, 2 teaspoons lioyal baking jDowder, 2 cups Dousman's Best Patent flour, flavor to taste. Bake in a Jewel Eange. Mrs. Eddy. Queen Cake. One cup sugar, i/o cup Initter, i/. cup mill^. ;i eggs, 2 cups Dousman's Best Patent flour,

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