Othellos and Desdemonas
From Bread, cakes, and biscuits, 1902
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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 94. The excerpt below is the record exactly as published.
Othellos and Desdemonas. — Cream 4oz. fresh butter (or use rather less clotted cream) with Jib. caster sugar (previously beaten with four well-beaten egg yolks) till light, then stir in, in alternate spoonfuls, lib. of fine flour, previously sifted with a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.