Layer Cream Cake
From The Fredericksburg home kitchen cook book, 1921
Filling: Whip the cream and stiffen with sugar and put between the layers when they are thoroughly cool.
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 40. The excerpt below is the record exactly as published.
teaspoonfuls baking powder; 1 cup flour. Cream butter and sugar, add eggs one at a time, beaten well, then milk, flour and baking powder. This makes 2 layers. Use any icing preferred. MRS. ROBERT BLUM. Plain Layer Cake. % cup butter; 2 cups sugar; (cream butter and sugar) ; 5 whole eggs (add 2 at a time and beat tho- roughly); 1 cup sweet milk; 3 cups flour; 1 teaspoon baking powder and flavor to taste. LEMON ICING : 2 cups sugar ; yolks of 4 to 6 eggs ; 1 heaping tablespoonful of butter; 1 heaping tablespoon- ful of flour; 1 tablespoonful of water; juice of iy2 lemon. Cook in double boiler. MRS. FELIX KEIDEL. Layer Cream Cake. 1 cup butter; 4 eggs; 1 cup milk; 3 cups flour; 2 cups granulated sugar; I teaspoonful baking powder; 2 cups fresh cream
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