vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cora Starch Cake
From The new practical housekeeping, 1890
Serves 5
Very nice baked in patty pans and served with ice cream.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 51. The excerpt below is the record exactly as published.
Cora Starch Cake. — Cream one and one-third pints of sugar and one-half pint of butter; beat whites and yolks of three eggs sepa- rately mix and beat again until thick and work them into creamed butter and sugar, stir in a half pint of milk and add a teaspoon soda dissolved in a little hot water. Now mix a pint of flour, one- third pint of corn starch and two teaspoons cream tartar
Cook this with the app: pantry check, scaling, and the assistant.