vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Port Wine Layer Cake a la Violet
From The Swedish, French, American cook book, 1918
Serves 3
Filling: One cup water, one cup port wine, two tablespoons cornstarch, two tablespoons brandy, four tablespoons sugar.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 590. The excerpt below is the record exactly as published.
Port Wine Layer Cake a la Violet Gateau au Vin d’ Oporto, en couches, a la Violet Half cup butter, one and a half cups sugar, three eggs, one cup milk, two and a half cups flour, two teaspoons Royal baking powder, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.