Name: Ice Cream Sandwiches
Ingredients: one quart of brick cream serves twenty people; a quart of brick cream; a quart of brick cream into ten slices; one inch thick; two slices; ten slices; half each slice

Ice Cream Sandwiches

A sandwich of sponge cake and brick cream, topped with whipped cream and candied cherries.

From an old cookbook · modernised transcription

By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 7 ingredients

Ice Cream Sandwiches

serves twenty people

Ingredients

Directions

Prepare the cake

Bake sponge cake in sheets about one inch thick.
Cut the cake into pieces three and one-half inches long and one and one-half inches wide.

Assemble

Split each cake piece into two slices and place a layer of brick cream between them.
Cut a quart of brick cream into ten slices, then halve each slice.
Arrange the cake and cream to form a sandwich, topping each with a tablespoon of whipped cream and a candied cherry.

By Mary Elizabeth Lyles Wilson (1860–1924). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Sponge cake (in the method): Forms the sturdy outer layers that hold the cream filling in each sandwich.
Brick cream: Makes the cold, creamy filling layer between the cake slices.
Whipped cream: Adds a light, soft topping to each sandwich.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.