Dainty Cakes
From Bread, cakes, and biscuits, 1902
Cover lightly with paper to prevent over-colouring.
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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 102. The excerpt below is the record exactly as published.
4oz. fresh butter with Jib. caster sugar ; sift together 4oz. corn flour and 6oz. wheat flour, with a teaspoonful of cream of tartar and half a teaspoonful of bicarbonate of soda, then mix this lightly to the creamed butter in alternate spoonfuls with the stiffly-whipped whites of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.