Snow Cake
From Temperance cook book, 1887
Serves 4
Never fails to be good.
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 102. The excerpt below is the record exactly as published.
SNOW CAKE. Three-fourths cup of butter, two cupf uls of powdered sugar, one cupful of sweet milk, one of cornstarch, two of flour, one and one-half teaspoonfuls of Equity baking-powder. Mix corn- starch, flour, baking-powder together, add to butter and sugar (which has been stirred to a cream), alternately with the milk; lastly, add the whites of seven eggs
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