Omelet Pan Ice Cake
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 111. The excerpt below is the record exactly as published.
OMELET PAN ICE CAKE rTTEN ounces of potato flour, two ounces of flour. twelve ounces of pounded sugar, twelve ounces of butter, two teaspoonfuls of baking powder, seven eggs and one lemon, grated, or vanilla
Cook this with the app: pantry check, scaling, and the assistant.