French Cake
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 42. The excerpt below is the record exactly as published.
French Cake to eat hot : — Take a dozen of eggs, and a quart of cream, and as much flour as will make it into a thick batter ; put to it a pound of melted butter, half a pint of sack, one nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.