Scotch Snow Cake

Ingredients

• Seven oz. white sugar
• 1 lb. arrowroot
• 1/2 lb. butter
• whites of 7 eggs
• any flavoring that is preferred

Method

1. 1

   Beat the butter until like cream, and while beating add gradually the arrowroot and sugar.

2. 2

   When the whites of the eggs are beaten to a stiff froth, mix with the other ingredients and beat for a quarter of an hour.

3. 3

   Flavor to taste, pour into buttered mould and bake for 1.5 hours.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 81. The excerpt below is the record exactly as published.

Scotch Snow Cake — Seven oz. white sugar, 1 lb. arrowroot, ^ lb. butter, whites of 7 eggs, any flavoring that is preferred. Beat the butter until like cream, and while beating add gradually the arrowroot and sugar. When the whites of the eggs are beaten to a stiff froth, mix with the other ingredients and beat for a quarter of an hour. Flavor to taste, pour into buttered mould and bake for 1}^ hours. White Bride Cake — Put i lb. of butter into a basin and beat it with your hand till it comes to a fine cream; add 1}^ lbs. pulverized sugar, and beat together until it is fine and white: then add 1 lb. sifted flour, give it a stir, and then add the whites of 14 eggs; continue to beat it and add another pound of flour and 14 more whites; beat well; mix all together, paper your dish around the sides and bottom, put in your batter and bake in a moderate oven. Shrewsbury Cake — One lb. sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. flour, a little rosewater, 3 eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind); add the rosewater to the eggs and mix with the flour, etc.; then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like. Marble Spice Cake — Three-quarters of a pound of flour, well dried; 1 lb. white sugar, }4, butter, whites of 14 eggs, 1 tablespoonful cream tartar mixed with flour. Bread and Cakes. 171 When the cake is mixed, take out about a teacupful of batter and stir into it 1 teaspoon- ful of cinnamon, 1 of mace, 1 of cloves, 2 of spice and 1 of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this, in several places, a spoonful of the dark mixture; then put in another layer of white, and add the dark as before; repeat this until your batter is used up. This makes one large cake. Corn-Starch Cake — Four eggs, whites only; 1 cup butter, % cup corn-starch, i-^ cup sweet milk, 1 cup flour, 2 teaspoonfuls baking-powder, lemon or rosewater flavoring. Cream the butter and sugar thoroughly either with the hand or a silver spoon; mix the corn- starch with the milk and add; then add the eggs, beaten stiff, next the sifted flour, into which the baking-powder has been stirred. Put into well greased mould and bake. Cracknels — One qt. flour, i^ nutmeg, 4 eggs, 4 spoonfuls rosewater, 1 lb. butter

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