Sponge Cakes, Small
From Cassell's dictionary of cookery, 1892
Serves 2
Store in a covered tin canister.
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.
Sponge Cakes, Small.— No. l. Take eight eggs, with their weight in powdered sugar, and the weight of five of them in dried and sifted flour. Beat the yolks of the eggs with the sugar and whatever flavouiring is approved
Cook this with the app: pantry check, scaling, and the assistant.