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Rink Cake

Name: Rink Cake
Yield: 5 servings
Ingredients: Take three-quarters of a pound of fresh butter; three-quarters of a pound of sugar; one pound of flour; the yolks of seven eggs; the whites of four beaten to a snow; some almonds blanched and sliced; currants

From Cassell's dictionary of cookery, 1892

Serves 5

Ensure each square has almonds and currants.

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 1573. The excerpt below is the record exactly as published.

Rink Cake. — Take three-quarters of a pound of fresh butter, beat it up, and add to it three-quartei's of a pound of sugar, one pound of flour, the yolks of seven eggs and the whites of four beaten to a snow. When these ingre- dients are thoroughly incorporated, butter a sheet of white paper, and spread the paste upon it rather thinly; have ready some almonds blanched and sliced ; lay them upon the paste in rows, strewing currants

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