Whipped Cream Cake
From The national course in home economics, 1917
Serves 2
Mrs. I. H. Hoffman
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 169. The excerpt below is the record exactly as published.
WHIPPED CREAM CAKE. Two-thirds of a cupful of sugar, two eggs, two tablespoonfuls of sweet milk, two tablespoonfuls of baking-powder, one cupful of flour; stir the sugar in the well-beaten yolks of eggs, then add "he whites beaten stiff, milk, flour, etc. Bake in two jelly tins eight or ten minutes. Filling. — Whip one cup of thick, sweet cream, then add two table- spoonfuls of pulverized sugar
Cook this with the app: pantry check, scaling, and the assistant.