Snow-cakes
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- ½ Tablespoon of butter.
- 1 Tablespoon of sugar.
- Whites of two eggs.
- 1½ Cups of flour.
- 1 Saltspoon of salt.
- 1½ Teaspoons of baking-powder.
- 1 Cup of milk.
- Measure each of the ingredients carefully, then sift the flour, salt, and baking-powder together four times.
- Cream the butter and sugar with a little of the milk, then add the whites of the eggs well beaten, the rest of the milk, and last the flour.
- Bake this batter in hot buttered gem-pans from twenty minutes to half an hour.
- These cakes are delicious eaten hot for lunch or tea.
- This mixture may also be baked in small, round earthen cups.