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White Citron Cake

Name: White Citron Cake
Yield: 7 servings
Ingredients: Warm 12oz. of butter; 14oz. of caster sugar; the whites of fourteen eggs; lib. flour; the grated rind and juice of one lemon; ^ teacupful of milk; lib. of candied Citron cut in fine shreds

From The encyclopædia of practical cookery, 1890

Serves 7

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 374. The excerpt below is the record exactly as published.

White Citron Cake. — Warm 12oz. of butter with 14oz. of caster sugar, and add the whites of fourteen eggs, one at a time, and lib. flour. Beat all thoroughly together, and mix in the grated rind and juice of one lemon, and ^ teacupful of milk; then mix in lib. of candied Citron cut in fine shreds

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