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Buckingham Cake
From Miss Cameron's cookery book, 1898
Serves 2
Before putting the eggs into the cake break each one into a cup in case of one being bad.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 77. The excerpt below is the record exactly as published.
Buckingham Cake. Quarter lb. fresh butter, 3 eggs, J lb. castor sugar, 2 oz. fine flour, 2 oz. preserved ginger cut very fine. Cream the butter with the sugar, drop in the eggs alternately with the flour and mix well ; add the ginger. Pour into a buttered tin ind bake in a hot oven for half an hour. Before putting the MTSS CAMEIWN'S COOKERY BOOK. 195 eggs into the cake break each one into a cup in case of one being bad, which would, of course, spoil the cake. These quantities may be doubled, as this is rather a small cake. Scotch Snow Cake. One lb. Bermuda arrowroot, | lb. castor sugar, J lb. fresh butter, 3 whole eggs and 3 whites, flavouring to taste, 2 tablespoonfuls of rich cream. Pass the arrowroot through a sieve with a wooden spoon so as to make it perfectly smooth. Cream the butter with the sugar, drop in the yolks of the eggs alternately with the arrowroot ; stir in the cream ; whip the whites to a stiff froth and beat lightly into the mixture ; add any flavouring. Pour into a buttered tin, and bake in a moderate oven irom one to one and a-half hours. Rhine Cake. Half lb. castor sugar, 6 oz. finest flour, 5 eggs, 1 oz. of fresh butter, 1 lemon grated. Beat the yolks and whites separately, stir the sugar into the yolks, melt the butter and add it, then the flour and lemon ; mix thoroughly ; whip the whites very stiff and beat them in lightly. Pour the mixture into a buttered tin, and bake in a hot oven for one hour. Bride Cake. Two lb. fresh butter, 2 lb. castor sugar,
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