Malaprop Cake
From The encyclopædia of practical cookery, 1890
Serves 2
A light and fluffy 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 9. The excerpt below is the record exactly as published.
Malaprop Cake. — Beat the yolks of four eggs in a basin, and whisk the whites in another until they are of a stiff froth. Work Jib. of butter with the hand in a warm basin until it becomes like cream, and then mix in Jib. of caster sugar. Stir well together, and add the yolks, a fourth at a time ; when all are worked in, sift in lightly Jib. of dried flour, and, lastly, the whites of the eggs. Flavour according to fancy
Cook this with the app: pantry check, scaling, and the assistant.