vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Marien Cakes
From The encyclopædia of practical cookery, 1890
Serves 2
Detach from the tin and leave to cool.
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 10. The excerpt below is the record exactly as published.
Marien Cakes. — Bub Jib. of butter into lib. of flour, and when quite smooth mix in lOoz. of caster sugar, the finely- grated rind of one lemon, and a small quantity of powdered cinnamon and nutmeg. Bind the above ingredients together with six well-beaten eggs and a little milk if necessary
Cook this with the app: pantry check, scaling, and the assistant.