vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rum Cake a la James Gilliland
From The Swedish, French, American cook book, 1918
Serves 1
Frost with a boiled brown frosting flavored with rum, decorate with white according to taste.
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 593. The excerpt below is the record exactly as published.
n Rhum ) a la James Gilliland Make the batter [see recipe above: Birthday Cake with Custard Filling]. Cut in four layers and fill. Filling. One cup caramel, one heaping tablespoon cornstarch, half cup rum, half cup water, yolks of two eggs, two tablespoons powdered sugar, juice of half lemon
Cook this with the app: pantry check, scaling, and the assistant.