Dessert
Cream cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat separately the whites and yolks of four eggs, to the yolks add two cupfuls of sugar stirred in a little at a time, and one cupful of sweet cream.
- Sift thoroughly two heaping cupfuls of flour, one teaspoonful of soda and two teaspoonfuls of cream of tartar.
- Add this to the egg mixture.
Historical transcription
Source method
- 1
Beat separately the whites and yolks of four eggs, to the yolks add two cupfuls of sugar stirred in a little at a time, and one cupful of sweet cream. Sift thoroughly two heaping cupfuls of flour, one teaspoonful of soda and two teaspoonfuls of cream of tartar. Add this to the egg mixture. Stir in the whites last, stirring gently.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.