Nun’s Cake

Ingredients

• 8 oz. of fresh butter
• 1 lb. of sifted flour
• 1 lb. of caster sugar
• a grated nutmeg
• 1 tablespoonful of cold water
• the yolks of four eggs
• the whites of two eggs

Method

1. 1

   Cream 8 oz. of fresh butter, and mix with it 1 lb. of sifted flour, 1 lb. of caster sugar, a grated nutmeg, 1 tablespoonful of cold water, and the yolks of four eggs, previously beaten.

2. 2

   Whisk to a stiff froth the whites of two eggs, and add to the other.

3. 3

   Butter a mould, turn so much of the mixture in that it shall not quite reach the top of the tin, and bake for about one hour in a steady oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 16. The excerpt below is the record exactly as published.

Nun’s Cake. — Cream 8oz. of fresh butter, and mix with it ilb . of sifted flour, Jib. of caster sugar, a grated nutmeg, 1 table- spoonful of cold water, and the yolks of four eggs, pre- viously beaten. Whisk to a stiff froth the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.