Adelaide Cakes

Ingredients

• 3 oz. Brown & Polson’s ‘Patent’ Corn Flour.
• I oz. 4 By Paisley Flour,
• 2 oz. Ordinary Flour.
• 3 oz. Castor Sugar.
• 3 oz. Butter.
• 2 Eggs.
• Y tea-spoonful Vanilla Essence.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter a dozen small baking tins.

3. 3

   Beat the butter and sugar to a cream.

4. 4

   Beat up the eggs.

5. 5

   Mix the three flours well together.

6. 6

   Add them to the butter and sugar alternately with the eggs.

7. 7

   Then add the vanilla, and bake in the prepared tins for twenty minutes.

8. 8

   When ready, lay on a wire tray to cool.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 6. The excerpt below is the record exactly as published.

ADELAIDE CAKES. 3 oz. Brown & Polson’s “‘ Patent’’ Corn Flour. I oz. 4 By Paisley Flour, 2 oz. Ordinary Flour. 3 oz. Castor Sugar. 3 oz. Butter. 2 Eggs. Y tea-spoonful Vanilla Essence.

Cook this with the app: pantry check, scaling, and the assistant.