Mother's Cream Cake

Name: Mother's Cream Cake
Yield: 6 servings
Ingredients: One pound sugar; % pound flour; 10 eggs; juice of 2 lemons; grated rind of 1; 1 pint of thick sweet cream; 1 cup sugar; 1/2 box of gelatine; 1 1/2 gills of sweet milk; sherry wine

From The Henderson cook book, 1914

Serves 6

Recipe by Mrs. C. M. Cooper.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 58. The excerpt below is the record exactly as published.

mother's cream cake. One pound sugar, % pound flour, 10 eggs, beaten sepa- rately. Add sugar to yolks, then sifted flour and whites by degrees. Flavor with the juice of 2 lemons and grated rind of 1. Bake in long biscuit pan twice and put together with a filling made of 1 pint of thick sweet cream, 1 cup sugar, y2 bos of gelatine, iy2 gills of sweet milk, sherry wine

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