My own Cake

Name: My own Cake
Ingredients: six ounces of butter; four ounces of sifted sugar; four ounces of flour; two ounces of rice flour; the yolks of four eggs; the rind of one lemon; the juice of half a lemon; one ounce of candied peel; two ounces of dried cherries; one ounce of angelica; the whites of two eggs

From The handy dictionary of cookery, 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 handy dictionary of cookery (1890) by Mary A. Everard, page 67. The excerpt below is the record exactly as published.

My own Cake. Cream six ounces of butter with four ounces of sifted sugar. Pass through a sieve four ounces of flour, and two ounces of rice flour. Add them to the butter. Also the yolks of four eggs well beaten, the rind of one lemon grated, the juice of half a lemon, one ounce of candied peel, two ounces of dried cherries, one ounce of angelica, finely mixed. Beat these altogether fifteen minutes ; then add the whites of two eggs

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