vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Cream Cake
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
No method was recorded for this recipe.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 81. The excerpt below is the record exactly as published.
White Cream Cake. — Whites ten eggs, four cups flour, three cups sugar, one cup butter, one cup buttermilk, one and one- half teaspoonfuls cream tartar (sifted in flour), half teaspoon- ful soda (dissolved in two teaspoonfuls tepid water) ; flavor with lemon extract to taste
Cook this with the app: pantry check, scaling, and the assistant.