vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plumbe's Arrowroot Sponge Cake
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: Is. 6d. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1259. The excerpt below is the record exactly as published.
Plumbe's Arrowroot Sponge Cake. — Take a quarter of a pound of arrowroot, a quarter of a pound of butter, and two tea- spoonf Ills of baking-powder, and mix these in- gredients very well together. Take three eggs, and beat the yolks and whites separately for fifteen minutes, then add to them a quarter of a pound of bruised white sugar
Cook this with the app: pantry check, scaling, and the assistant.