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Magdalen Cake
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 2s.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 883. The excerpt below is the record exactly as published.
Magdalen Cake. — Beat well ten fresh eggs, and again beat with them eight ounces of finely-powdered sugar. Turn six ounces of butter to a cream with the hand, and mix the eggs very gradually with it ; lastly, add, lightly and at intervals, steadily stirring the mixture, MAG ( 400 ) MAI eight ounces of fine flour, well dried. Blanch and slice thinly two ounces of sweet alnionds, and the same of candied orange-peel
Cook this with the app: pantry check, scaling, and the assistant.