vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Starch Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 67. The excerpt below is the record exactly as published.
Corn Starch Cake The whites of three eggs, half cup corn starch, half cup butter, half cup milk, half teaspoon cream tartar, quarter teaspoon of soda, flavor with lemon, one cup sugar, one cup flour
Cook this with the app: pantry check, scaling, and the assistant.