Cake, Irene
From The handy dictionary of cookery, 1890
Bake for five minutes.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 23. The excerpt below is the record exactly as published.
Cake, Irene. ' Put into a basin one quarter of a pound of corn-flour, two \ = - ounces of fine sugar, the rind of one lemon finely chopped, ^ ■ half a teaspoonful of baking powder ; mix well together. , ' Cream three ounces of butter ; add to it a little of the above ; then add a well beaten egg, then the rest of the flour. Beat all well together. Drop a teaspoonful into greased patty- pans; bake five minutes. ' ; i Cake, Jelly. Place in a basin two teacups of flour, and rub finely into it two ounces of butter and a teaspoonful of baking powder. ^ Cream the yolks of three eggs with three ounces of fine sugar ; whip up the whites to a stiff froth on a dry plate with . | a pinch of salt, using a broad-pointed knife. Mix the flour, ; butter, baking powder, eggs and sugar together with about ' | half a teacup of milk, and lastly, the whites very lightly stirred * in. Spread the mixture over two flat well-greased tins of ;• . * equal sizes ; bake in a hot oven twenty minutes. Turn it out / 1 DOMESTIC COOKERY. 37 upon a sheet of paper with sugar sifted over it ; spread some jam between, and place one slice on the top of the other. Dredge over some sugar and serve. N'ote. — It should be placed on a sieve when taken from the oven, to allow the steam to escape. Cake, Madeira. Take four ounces of flour ; rub finely into it two ounces of butter, and two ounces of fine sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.