Corn Starch Cake
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Very nice.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 22. The excerpt below is the record exactly as published.
one cup butter to a cream, then add two cups sugar, two eggs, one tablespoon milk, four and one-half cups flour, one-half teaspoon soda mixed with it; roll thin; bake quick. Corn Starch. One cup butter, two cups sugar, one cup sweet milk, one cup corn starch, two cups flour, whites of seven eggs, teaspoon soda, two teaspoons cream tartar; flavor with lemon or almond
Cook this with the app: pantry check, scaling, and the assistant.