Cornflour Cake
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 "ideal" cookery book (1902) by Lilian Clarke, page 14. The excerpt below is the record exactly as published.
Cornflour Cake. |-lb. butter. £-lb. castor sugar. I egg. J-lb. cornflour, i teaspoonful baking Lemon essence, powder. Bake in small dripping-tin. 7. Oatmeal Buns. 6-oz. coarse oatmeal. 3- ozs. lard or butter (rubbed in). 4- oz. sugar. Pinch of salt. J-lb. flour. 1 teaspoon ful baking powder. 1 egg. Little milk. Bake either in lumps on sheet or in patty pans. 8. Lemon Sandwich Cakes. Weight of 1 egg in flour, butter, castor sugar, and ground rice. 1 teaspoonful baking powder. Beat all together, and spread on two greased plates. Bake ten minutes, and spread lemon curd between. Yorkshire Parkin 1 -lb. coarse oatmeal. £-lb. lard or dripping. J-lb. brown sugar. 2 teaspoonsful mixed spices Juice of 1 lemon. Bake in dripping-tin in i-lb. flour, i-lb treacle. 2 teaspoonsful ginger 1 teaspoonful baking powder. 3 eggs and a little milk, slow oven. 54 io. Drummond Cake. 2-oz. butter. 6-oz. castor sugar. I teaspoonful baking powder
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