Snow Cake

Ingredients

• BEAT eight ounces of fresh butter
• and add eight ounces of best sugar pounded
• and one pound of arrow-root
• stir in the whites of seven eggs whisked to a very stiff froth
• and a little flavouring of essence of lemon to taste

Method

1. 1

   Beat the mixture all the time.

2. 2

   When well mixed, again whisk the mixture for nearly half an hour, pour it into a buttered tin, and bake it in a moderately heated oven from one hour and a quarter to an hour and a half.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 50. The excerpt below is the record exactly as published.

SNOW CAKE. BEAT eight ounces of fresh butter to a cream before the fire, and add eight ounces of best sugar pounded and one pound of arrow-root, beating the mixture all the time. When well mixed, stir in the whites of seven eggs whisked to a very stiff froth, and a little flavouring of essence of lemon to taste

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