Snow Cake
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 59. The excerpt below is the record exactly as published.
SNOW CAKE. i lb. cornflour I J lb. butter 6 ozs. sugar | 3 eggs Beat butter and sugar to a cream, add well-beaten eggs and cornflour alternately till all is mixed. Beat well for 25 minutes. Pour into a large flat tin which has been buttered and papered, and bake. Cool a little in tin, and cut in squares. Miss Bessie Keddie, Kelvinside. SNOW CAKE. 18 ozs. arrowroot £ lb. fresh butter \ lb. castor sugar 3 whole eggs and 3 whites 4 tablespoonfuls of cream A little almond flavouring
Cook this with the app: pantry check, scaling, and the assistant.