Plain Cream Cake Recipe

Dissolve a tea-spoonful of saleratus in a wine glass of milk, strain it

on to a little sifted flour, beat three eggs with a tea-cup of rolled

sugar, mix them with the above ingredients, together with half a grated

nutmeg. Add a tea-cup of thick cream, and sifted flour to render it of

the consistency of unbaked pound cake. Bake it as soon as the cream and

flour are well mixed in, as stirring the cream much decomposes it.

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