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Saucer Cake

Name: Saucer Cake
Yield: 1 servings
Ingredients: a quarter of a pound of flour; a quarter of a pound of best arrowroot; four ounces of butter; the same weight of powdered sugar; one ounce of candied peel finely shred; two well-whisked eggs

From Cassell's dictionary of cookery, 1892

Serves 1

If kept in an air-tight tin, it will keep good for some time.

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 1714. The excerpt below is the record exactly as published.

Saucer Cake. — Mix a quarter of a pound of flour with a quarter of a pound of best arrow- SAU ( 829 ) SATT root. Beat four ounces of butter to cream, add the same weight of powdered sugar, the flour and arrowroot, one ounce of candied peel finely shred, and two well-whisked eggs

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