Delicate Cake of Corn Starch

Name: Delicate Cake of Corn Starch
Ingredients: Take half a pound of sugar; one-fourth of a pound of butter; the whites of eight eggs; a quarter of a pound of corn starch; and a quarter of a pound of common flour

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 63. The excerpt below is the record exactly as published.

DELICATE CAKE OF COEN STARCH. Take half a pound of sngar, one-f ourth of a pound of butter, the whites of eight eggs, and a quarter of a pound of corn starch mixed with quarter of a pound of common flour. Beat ail very light, add tu the flour a teaspocnful of cream of tartar, and a half-spoon of fine soda (not saleratus). Flavor with lemon o^* rose. SODA TFAOAKES WITHOUT EGGS. Take half a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.