Magdalen Cake
From The encyclopædia of practical cookery, 1890
Serves 4
A delightful almond-flavored cake.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 8. The excerpt below is the record exactly as published.
Magdalen Cake. — (1) Break ten eggs into a basin and whisk them well, then add Jib. of finely-sifted sugar and beat again until the sugar is taken up. Work 6oz. of warmed butter with the hand until it forms a cream, then mix in the eggs very slowly. Dredge in Jib. of dried flour. Take 2oz. of coarsely-ground sweet almonds, and chop up 2oz. of candied orange-peel
Cook this with the app: pantry check, scaling, and the assistant.