Snow Cake

Ingredients

• one half pound corn-flour
• three ounces butter
• three ounces sugar
• three eggs
• one gill milk
• one half tea-spoonful baking-powder
• one tea-spoonful lemon-juice

Method

1. 1

   Place in a basin the butter and sugar, and beat them to a cream with the back of a wooden spoon.

2. 2

   Mix well on a plate the corn-flour and baking-powder.

3. 3

   Beat well in a basin the eggs.

4. 4

   Then add alternately to the butter and sugar the corn-flour and eggs — a very little of each at a time.

5. 5

   Add last of all the lemon-juice.

6. 6

   Half fill some small greased tins, and bake ten minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 145. The excerpt below is the record exactly as published.

SNOW CAKE — IRISH SEED CAKE. 223 crumb, add then the currants. Place on a plate the soda and cream of tartar, and smooth out all the lumps with the point of a knife ; add them to the flour and currants. Beat in a separate basin the eggs, add the milk, stir well together ; then mix well together the contents of both basins. Line with greased paper a cake-tin, and pour in the mixture. Place the tin in a moderate oven, and bake the cake for an hour and a half. Snow Cake. — One half pound corn-flour, three ounces butter, three ounces sugar, three eggs, one gill milk, one half tea-spoonful baking-powder, one tea-spoonful lemon- juic

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