vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cornflour Cake
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 74. The excerpt below is the record exactly as published.
Cornflour Cake. Half lb. Brown and Poison's cornflour, 2 oz. flour, 6 oz, butter, 6 oz. sugar, rind of a lemon grated, 4 eggs, 2 table- spoonfuls milk or cream, 1 teaspoonful baking powder. Work tho butter and sugar to a cream. Whip in the lemon rind, the eggs, and cornflour and flour mixed. Add the baking powder and cream, pour into a cake tin buttered and papered. Bake in a moderate oven 1 hour. If self-raising flour is used no baking powder is necessary. Economical Rice Cake. Half lb. ground rice, \ lb. flour, 6 oz. butter
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