White Cup Cakes

Ingredients

• as much fresh butter as will fill one cup
• as much powdered white sugar as will fill two cups
• as much flour as will fill three cups
• the whites of eight eggs
• a table-spoonful of powdered saleratus
• a table-spoonful of rose water
• as much milk or cream as will make the batter of the consistency of pound-cake batter

Method

1. 1

   Beat butter to cream, add sugar and flour.

2. 2

   Whisk egg whites and add gradually with saleratus dissolved in hot water, rose water, and milk or cream to achieve pound-cake batter consistency.

3. 3

   Fill small tins and bake in a well-heated oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2262. The excerpt below is the record exactly as published.

White Cup Cakes.— Take as much fresh butter as will fiU one cup, as much powdered white sugar as will fiU two cups, and as much flour as will fill three cups. Beat the butter to ■cream, add the powdered sugar and the flour. ■Whisk the whites of eight eggs to froth, and add them gradually to the mixture, together with a table-spoonful of powdered saleratus •dissolved in a little hot water, a table-spoonful of rose water, and as much milk or cream as will make the batter of the consistency of pound- cake batter

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