Marlborough Cake
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 41. The excerpt below is the record exactly as published.
Marlborough Cake: — Take eight eggs, yolks and whites, beat and strain them, and put to them a pound of sugar K 130 Early Receipts . beaten and sifted ; beat it three-quarters of an hour together ; then put in three-quarters of a pound of flour well dried, and two ounces of carraway-seeds
Cook this with the app: pantry check, scaling, and the assistant.