Egg-powder Cake
From Cassell's dictionary of cookery, 1892
Serves 3
The top may be glazed with beaten egg.
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 486. The excerpt below is the record exactly as published.
Egg-powder Cake. — Egg-powder, as it is called, is a vegetable compoimd, intended to serve as a substitute for eggs, to fom- of which one penny packet professes to be equivalent in cake-making, and sufficient to add to two pounds of flour. Some cooks, however, think it best to use it in addition to eggs. The powder is firstonixed with the floui", and then water or milk is added for plum, batter, and other pud- dings, cakes, pancakes, &c. For a cake, mix well together one quartern of flour, half a pound of butter, two ounces of sweet pork lard, tliree- quarters of a pound of well-washed cm-rants, half a pound of sugar, two packets of egg- powder, and three eggs. You may add mixed spices, grated nutmeg, and candied citron-peel
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