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Sand Cake

Name: Sand Cake
Yield: 5 servings
Ingredients: half a pound of butter; the yolks of twelve eggs; half a lemon-peel grated; a quarter of a pound of fine flour; a quarter of a pound of potato-flour; half a pound of sifted sugar; the whites of the eggs whipped to a snow; half a wine-glassful of rum or brandy

From Cassell's dictionary of cookery, 1892

Serves 5

The cake will be richer with the addition of alcohol.

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 1704. The excerpt below is the record exactly as published.

Sand Cake. — Take haK a pound of butter and stir it to a cream, then add the yolks of twelve eggs and half a lemon-peel grated. Add to this preparation by degrees a quarter of a j)0und of tine flour, a quarter of a pound of potato-flour, and half a pound of sifted sugar. When these ingredients are thoroughly incor- porated add the whites of the eggs whipped to a snow. Stir well, and bake in a moderate oven. The sand cake will be made consider- ably richer by adding half a wine-glassful of rum or brandy

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