Peppermint Cake
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Cut into shapes after it cools.
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 40. The excerpt below is the record exactly as published.
PEPPERMINT CAKE. Boil two pounds of raw sugar in about a teacupful of water, over a slow fire, until you perceive it begins to candy round the sides of the pan, or has reached the degree of blown, (see Sugar Boiling;) then take it off, MADE EASY. 79 and drop eighteen drops of the oil of peppermint
Cook this with the app: pantry check, scaling, and the assistant.