vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dessert Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one dozen cakes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 465. The excerpt below is the record exactly as published.
Dessert Cakes. — Beat a quarter of a pound of butter to a cream, and add to it gra- dually an equal weight of finely-sifted sugar, and the same of groiind rice, and as much baking j^owder as would cover a sixpence. Mix thoroughly, tlien stir in three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.