Invalid's Cake
From The St. Mungo cookery book, 1904
If any flavouring is wished for, grated lemon rind is the most wholesome.
Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 75. The excerpt below is the record exactly as published.
3 kirge or 4 small eggs. The weight of 3 eggs in castor I teaspf)onful' baking jX)wder. sugar and flour. Line a cake tin with buttered paper. Beat the eggs and sugar until thick and nearly white, then stir the flour in very lightly ; add the baking powder last. Put it at 07ice into the tin and bake about f of an hour. N.B. — 1. If any flavouring is wished for, grated lemon rind is the most wholesome. 2. This is called “ Invalid’s Cake
Cook this with the app: pantry check, scaling, and the assistant.