Corn Cake

Ingredients

• Eight units butter
• 4 of chopped preserved ginger
• 8 units sugar
• eight units eggs
• 4 units golden syrup
• 8 of Indian corn meal
• 4 of atta
• 3 units liqueur or brandy
• 4 of citron peel in shreds
• 2 of presented cherries

Method

1. 1

   Beat butter and sugar till white, add eggs, then golden syrup, corn meal, and atta.

2. 2

   Stir in liqueur, citron peel, and cherries.

3. 3

   Bake in a low mould.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 229. The excerpt below is the record exactly as published.

Corn Cake. — Eight units butter, 4 of chopped preserved ginger, a little ground ginger and spice, and 8 units sugar. Beat till wliite, then add eight units eggs, and beat again till creamy. Add 4 units golden syrup, 8 of Indian corn meal, and 4 of atta. Stir in 3 units liqueur or brandy, 4 of citron peel in shreds, and 2 of presented cherries

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