Marble Cake
From The English-Chinese cookery book, 1890
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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 55. The excerpt below is the record exactly as published.
MARBLE CAKE. milE White part . — Half a cup of butter; one and a half cups of sugar, two of flour, half a cup of milk, the whites of four eggs, half a teaspoonful of cream of tartar, one fourth oi soda. Flavour with lemon. Dark part.— Half a cup of butter, one of sugar, half a cup of treacle, two and a half of flour, half a cup of milk, the yolks of four and the white of one egg, half a teaspoonful of soda, same quantity of cream of tartar, one beaspoonful of cloves, cinnamon^ nutmeg, and mace.
Cook this with the app: pantry check, scaling, and the assistant.