1890 Cream Cake

This is from one of my most prized cookbooks compendium of cookery and reliable recipes.copywrite 1890.it is so old i'm almost afraid to touch the pages.i wouldn't make this but i thought it would be fun to post it.it dosen't give a baking time so i'll guess at it but keep in mind they cooked on wood stoves then. Them measure in goblets!!!

Steps

On beaten whites of 10 eggs , sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter , stir very gently and do not heat it.

Bake in jelly pans.

For cream take a half pint of sweet cream , yolks of 3 eggs , tablespoon pulverized sugar , teaspoon cornstarch , dissolve starch smoothly with a little milk , beat yolks and sugar together with this.

Boil the cream and stir these ingredients in as for any cream cake filling , only make a little thicker.

Blanch and chop fine a half pound almonds and stir into the cream.

Put together like jelly cake while icing is soft , and thick and stick in a half pound of almonds , split in two.

Ingredients

eggs, sugar, flour, cream of tartar, sweet cream, egg yolks, powdered sugar, cornstarch, milk, almonds