Ice Cream Filling
From The blue ribbon cook book, 1904
Grated cocoanut sprinkled between the layers and on top makes a delicious cocoanut cake.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 28. The excerpt below is the record exactly as published.
ICE CREAM FILLING. 3 cups sugar. 1 cup water. 3 eggs, whites beaten stiff. 1 teaspoonful vanila
Cook this with the app: pantry check, scaling, and the assistant.