Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Macdonald Cakes
From The encyclopædia of practical cookery, 1890
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- 6oz. of butter
- Jib. of pastry-flour
- 1 teaspoonful of cream of tartar
- J teaspoonful of bicarbonate of soda
- 3 teacupfuls of cornflour
- 3 teacupfuls of sugar
- 1 toaspoonful of essence of lemon
- whites and yolks of four eggs
- sufficient milk
Method
Rub butter into pastry-flour; add cream of tartar, bicarbonate of soda, cornflour, sugar, and essence of lemon.
Mix well and make into a stiff dough with the beaten eggs and sufficient milk.
Bake in two greased shallow tins in a moderate oven.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 5. The excerpt below is the record exactly as published.
Macdonald Cakes. — Rub 6oz. of butter into -Jib. of pastry- flour ; add 1 teaspoonful of cream of tartar, J teaspoonful of bicarbonate of soda, 1 teacupful of cornflour, 3 teacupfuls of sugar, and 1 toaspoonful of essence of lemon or other flavour- ing. Mix well together and make it into a stiff dough with the whites and yolks of four eggs beaten separately and sufficient milk
Cook this with the app: pantry check, scaling, and the assistant.