Cake, Jelly
From The handy dictionary of cookery, 1890
Bake in a hot oven for twenty 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, 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 m
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