vegetarianpescatariansoy-freefish-freeshellfish-free
Cornstarch Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 223. The excerpt below is the record exactly as published.
Cornstarch Cake. % cup butter, creamed. ly^ cup sugar. cup milk. ^2 teaspoonful almond. y^ cup cornstarch. Mix in the order given, and bake in a moderate oven. \% cup pastry flour. }/2 teaspoonful soda. 1}4 teaspoonful cream of tartar. Whites of 6 eggs. % teaspoonful soda. \% teaspoonful cream of tartar. Whites of 8 eggs. 1 teaspoonful almond extract. Snow Cake. {Alice Walcott.) ^ cup butter. 2 cups sugar. cup milk. 2% cups pastry flour
Cook this with the app: pantry check, scaling, and the assistant.