vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Snow Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 10
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 223. The excerpt below is the record exactly as published.
Snow Cake. {Alice Walcott.) ^ cup butter. 2 cups sugar. cup milk. 2% cups pastry flour. Mix the soda and cream of tartar with the flour. Be sure to use one teaspoonful and a half of cream of tartar, as the extra amount is intended to stiffen the whites of the eggs. Rub the butter to a cream, add the sugar, and beat again ; add the milk and flour alternately, a httle at a time, and beat well. Lastly, add the beaten whites and the al- mond
Cook this with the app: pantry check, scaling, and the assistant.