Neapolitan Ribbon Cake
From The "ideal" cookery book, 1902
Ice the whole cake with icing sugar mixed with cold water or orange juice.
Presented as published in 1902. 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 "ideal" cookery book (1902) by Lilian Clarke, page 19. The excerpt below is the record exactly as published.
Neapolitan Ribbon Cake. Weight of 3 eggs in butter. Castor sugar and flour. 2 teaspoonsful baking powder. Little milk
Cook this with the app: pantry check, scaling, and the assistant.