Athole Cakes

Name: Athole Cakes
Yield: 6 servings
Ingredients: two table-spoonfuls of finely-sifted sugar; half a pound of Maizena; a heaped tea-spoonful of the best baking-powder; the thin rind of a lemon; a small piece of candied peel; six ounces of butter; two well-boatoa eggs

From Cassell's dictionary of cookery, 1892

Serves 6

Probable cost: 1s. Sufficient for two dozen cakes.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 183. The excerpt below is the record exactly as published.

Athole Cakes (very good).— Mix two table-spoonfuls of finely-sifted sugar, with half a pound of Maizena, and a heaped tea-spoon- ful of the best baking-powder. Shi-ed finely the thin rind of a lemon and a small piece of candied peel. Stir in another bowl six ounces of butter to a cream, mix with it the above ingredients, and last of all, add two well-boatoa eggs

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