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White Cake

Name: White Cake
Yield: 5 servings
Ingredients: 6oz. of butter; Jib. of flour; lib. of powdered white sugar; a little ground mace; chopped citron-peel; the whites of fourteen well-beaten eggs

From The encyclopædia of practical cookery, 1890

Serves 5

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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 60. The excerpt below is the record exactly as published.

White Cake.— (1) Bub 6oz. of butter into Jib. of flour and add lib. of powdered white sugar, a little ground mace and chopped citron-peel, and the whites of fourteen well-beaten eggs

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