Victoria Sandwiches
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 106. The excerpt below is the record exactly as published.
Victoria Sandwiches. Take three eggs and their weight in butter, flour, and sifted sugar ; beat the butter to a cream. Put the yolks into a basin with the sugar, and stir them one way with a wooden spoon ten minutes ; add them to the creamed butter ; beat up the white to a stiff froth ; mix in a little flour and white of egg alternately until all are in ; spread it upon buttered tins of equal sizes ; bake a golden colour ; spread jam between
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