vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rice Cream Cake
From The household (of the Detroit free press), 1886
Serves 5
The icing is made as follows: The whites of four eggs beaten very light, four cups sugar, one-half pint of boiling water poured over the sugar and boiled until clear and thick; pour slowly over the eggs, stirring well.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 355. The excerpt below is the record exactly as published.
rICE CREAM CAKE. Two cups sugar, one cup butter, one cup sweet milk, one cup corn starch, two cups flour, the whites of eight eggs, two large teaspoonfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.