dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rum Cake
From Cassell's dictionary of cookery, 1892
Serves 7
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 1612. The excerpt below is the record exactly as published.
Rum Cake.— Take the yolks of twelve eggs, beat them up, and add three-quarters of a pint of cream, the same quantity of rum, and sugar to taste ; add also the grated peel of a lemon
Cook this with the app: pantry check, scaling, and the assistant.