Victoria Sandwiches
From Puddings and Pastry à la Mode, 1889
Cut the cake into fingers and mount them high on a dish.
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Victoria Sandwiches. Cream half a pound of butter ; work into it half a pound of white sugar, and the same of flour ; incor- porate them together gradually, beating the mix- ture all the time. Whisk four eggs to snow and stir them into the paste, continuing to beat ; butter a very shallow baking-tin, pour the batter in and bake in a good oven for twenty minutes ; when it is cold, spread jam on one half, turn the other half upon it, press the pieces together and sprinkle powdered sugar on the top
Cook this with the app: pantry check, scaling, and the assistant.