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Snow Cake
From Temperance cook book, 1887
Serves 5
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 109. The excerpt below is the record exactly as published.
SNOW CAKE. Beat one cupful of butter to a cream, add one and a half cup- fuls of flour, and stir very thoroughly together; then add one cup- ful of cornstarch, one cupful of sweet milk, in which three tea- spoonfuls of Equity baking-powder have been dissolved; last, add the whites of eight eggs and two cupfuls of sugar well beat- en together; flavor to taste, bake in sheets, and put together with icing. MlNNEHAHA CAKE. Two cupfuls of sugar, half cup of butter, whites of six eggs, or four whole eggs, one-half cup of sweet milk, two and one-half cupfuls of flour, three teaspoonfuls of Equity baking-powder
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