vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mrs. Earle’s Cakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve on a large round plate.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 375. The excerpt below is the record exactly as published.
Mrs. Earle’S Cakes.— Take three eggs, put them in the scales and weigh against them three equal parts of flour, sugar, and butter. Then break the eggs, put the yolks into a basin, melt MRS. EARLE’S CAKES 54i the butter, add the flour and sugar, and mix the whole. At the last moment add the whites of the eggs, beat slightly, and put it into the oven in a round flat tin with a thin rim. Serve on a large round plate. No. 2. — Take the weight in flour of four eggs ; butter, sugar, rind of lemon grated, a few sultanas and citron
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.