White Cake

Name: White Cake
Ingredients: half a pound of butter; an equal weight of sugar; the yolks and whites of eight eggs; two ounces of candied peel; half a teaspoonful of mace; a glass of brandy; one pound of flour; a pound and a quarter of currants

From The English-Chinese cookery book, 1890

Four ounces of pounded almonds are sometimes added to the cake.

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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 52. The excerpt below is the record exactly as published.

WHITE CAKE. BEAT half a pound of butter to a cream, add to it an equal weight of sugar ready sifted ; the yolks and whites of eight eggs separately whisked ; two ounces of candied peel ; half a teaspoonful of mace ; a glass of brandy ; one pound of flour, stirred in by degrees ; and a pound and a quarter of currants

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