Lady
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 25. The excerpt below is the record exactly as published.
Lady. One-half cup butter creamed, add giadually one cup sugar, one-half cup milk, one-half cup corn starch, one cup flour, one even teaspoon baking powder, whites of four eggs. Flavor with almond and a drop of lemon.
Cook this with the app: pantry check, scaling, and the assistant.