Austrian Cake

Name: Austrian Cake
Ingredients: Ten ounces of potato flour; two ounces of Hungarian flour; six ounces sifted white sugar; twelve ounces of butter; a little salt; the yokes of six eggs; the whites of three eggs

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 63. The excerpt below is the record exactly as published.

AUSTRIAN CAKE Ten ounces of potato flour, two ounces of Hungarian flour, six ounces sifted white sugar, twelve ounces of butter, a little salt, the yokes of six eggs, the whites of three eggs

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