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Cocoa-nut Found Cakes

Name: Cocoa-nut Found Cakes
Yield: 3 servings
Ingredients: Jib. of butter; lib. of caster sugar; the grated rind of half a lemon; 1 teacupful of milk; four eggs beaten up separately; 1 teaspoonful of bicarbonate of soda; sufficient flour to make the mixture of the required consistence; the grated white part of a Cocoa-nut

From The encyclopædia of practical cookery, 1890

Serves 3

Can be frosted or iced if desired.

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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 409. The excerpt below is the record exactly as published.

Cocoa-nut Found Cakes. — Put Jib. of butter into a basin, warm it, beat it to a cream, and mix in lib. of caster sugar, the grated rind of half a lemon, 1 teacupful of milk, and four eggs beaten up separately. When these are thoroughly mixed, add 1 teaspoonful of bicarbonate of soda or powdered saleratus, and sufficient flour to make the mixture of the required consistence ; then mix in lightly the grated white part of a Cocoa-nut

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