Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Leigditon Cake
From The encyclopædia of practical cookery, 1890
Serves 11
Ensure the mixture is well combined.
A modern interpretation · AI-generated from the original record
Ingredients
- lib. of butter
- 1 pint of cream
- 21b. of caster sugar
- 4 pints of flour
- 2 teaspoonfuls of fresh yeast
- 2 teaspoonfuls of essence of almonds
- the whites of twelve eggs
Method
Mix ingredients, put in a greased tin, and bake.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 2. The excerpt below is the record exactly as published.
Leigditon Cake. — Mix together lib. of butter, 1 pint of cream, 21b. of caster sugar, 4 pints of flour, with 2 teaspoonfuls of fresh yeast mixed in, 2 teaspoonfuls of essence of almonds, and the whites of twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.