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Madeira Cake (1)
From The "A1" cookery book, 1901
Serves 3
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 88. The excerpt below is the record exactly as published.
Madeira Cake (i). — 6 eggs, 9 oz. sugar, 9 oz. flour, 6 oz. butter, 1^ oz. candied peel, the grated rind of l a lemon, 1 teaspoon of baking powder. Break the eggs in a basin and whisk them for ten minutes, then stir in the sugar, flour, and the butter just warmed enough to whisk lightly ; add the peel and lemon rind, and when ready to place in the tin stir in the baking powder. Bake in a moderate oven. Madeira Cake (2). — £ lb. butter, £ lb. castor sugar, 1-3 lbs. flour, 6 eggs, 2 oz. candied peel, the grated rind of 1 lemon
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