Cornflour Cake
From Artizan recipes, 1896
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 71. The excerpt below is the record exactly as published.
Cornflour Cake. Ingredients. Two ounces of Flour. Two ounces of Cornflour. Quarter of a pound of loaf Sugar. T wo ounces of Butter. Half teaspoonful of Baking-powder. Two Eggs. Beat the butter into a cream, add the pounded loaf sugar, and mix well ; break in the eggs, and beat all well together. Now stir lightly into the mixture the cornflour, flour, and baking- powder, and beat it well for five minutes. Grease a cake-tin, pour the mixture in, and put it immediately into the oven to bake for half an hour. When done stand the cake on its side to prevent its getting heavy. Dough Cake. Ingredients. Half a quartern of Dough. One Egg. Quarter of a pound of Sugar. Quarter of a pound of Currants. Two ounces of Butter
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