Cornflour Cake
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 46. The excerpt below is the record exactly as published.
half a tea-spoonful of baking powder, and one tea- spoonful of grated lemon rind. Beat the butter and sugar to a cream ; add the eggs one by one, beating well ; mix together the cornflour and the ordinary flour, and the baking powder, and stir lightly into the batter ; cut the cherries in two, and add them; last of all, add the lemon rind and mix lightly. Pour the pre- pared mixture into a buttered and floured “Express” bag, seal up the end and place on a wire tray, and bake in a moderately heated oven for about 40 minutes. 118 THE PAPEK-BAG COOKEKY MANUAL. Cornflour Cake. Take 4 ozs. of cornflour, half a tea- spoonful of baking powder, 2 ozs. of butter, 8 ozs. of castor sugar, two eggs, and one lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.