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Cinnamon Cake
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, Is. 6d. Sufficient for one moderate-sized cake.
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 376. The excerpt below is the record exactly as published.
Cinnamon Cake.— Beat the whites of six eggs to a firm froth, and stir in half a pound of finely-sifted sugar, eight ounces of fine flour, and half a poxmd of good butter, oiled but not hot. Mix these lightly together, then add powdered cinnamon enough to colour the cake slightly
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