Princess Louise Cake
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 20. The excerpt below is the record exactly as published.
Princess Louise Cake. — Fill two jelly-cake tins with sponge Cake batter; bake them, and when done cut the centre from one of the Cakes, leaving- a rim l^in. wide ; put some jelly on the other Cake, lay the rim on the edge, and fill the centre with Bavarian cream. Put the Cake on a dish, arrange some candied fruits
Cook this with the app: pantry check, scaling, and the assistant.