Mock Cream Cake
From The Toronto Cook Book, 1915
Serves 3
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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 62. The excerpt below is the record exactly as published.
Mock Cream Cake One small cup sugar, butter size of egg beaten well, two cups flour, flavor to taste, two eggs, half cup sweet milk, two tea- spoons baking powder. Just before putting in pans, add half cup boiling water and beat well. Bake in moderate oven. Cream Filling — White of one egg, one cup sugar, one good sized tart apple grated; beat until like whipped cream. Cake Without Eggs, Milk or Butter One cup brown sugar, one cup coffee, one-third cup lard, two cups seeded raisins, quarter teaspoon grated nutmeg, one teaspoon cinnamon, half teaspoon ground cloves. Boil the above ingredients three minutes. When thoroughly cold, add a pinch of salt, one teaspoon soda dissolved in a little water, two cups sifted flour, one teaspoon baking powder. Bake in a slow oven. This cake is delicious served as a pudding. Cakes, Frostings and Icings 135 Cinnamon Cake One cup sugar, one cup sweet milk, half cup butter, one and a half cups flour, whites of two eggs, two teaspoons baking powder
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