Sponge Cakes (General Rule)
From Cassell's dictionary of cookery, 1892
Serves 8
This is a general rule for making sponge cakes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1889. The excerpt below is the record exactly as published.
any number of fresh eggs, with their weighfr in sugar, half their weight in flour, and any flavouring that may be chosen
Cook this with the app: pantry check, scaling, and the assistant.