Snow-Cake

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

1 lb. of arrowroot ↝ Arrowroot, raw [Vegetables and Vegetable Products]
1/2 lb. of pounded white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
1/2 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the whites of 6 eggs ↝ Egg, white only, raw [Eggs and omelets]
flavouring to taste, of essence of almonds, or vanilla, or lemon

Instructions (7)

Beat the butter to a cream.
Stir in the sugar and arrowroot gradually, at the same time beating the mixture.
Whisk the whites of the eggs to a stiff froth.
Add the egg whites to the other ingredients, and beat well for 20 minutes.
Put in whichever of the above flavourings may be preferred.
Pour the cake into a buttered mould or tin.
Bake it in a moderate oven from 1 to 1-1/2 hour.

Original Text

SNOW-CAKE.

(A genuine Scotch Recipe.)

1778. INGREDIENTS.—1 lb. of arrowroot, 1/2 lb. of pounded white sugar, 1/2 lb. of butter, the whites of 6 eggs; flavouring to taste, of essence of almonds, or vanilla, or lemon.

Mode.—Beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well for 20 minutes. Put in whichever of the above flavourings may be preferred; pour the cake into a buttered mould or tin and bake it in a moderate oven from 1 to 1-1/2 hour.

Time.—1 to 1-1/2 hour.

Average cost, with the best Bermuda arrowroot, 4s. 6d.; with St. Vincent ditto, 2s. 9d.

Sufficient to make a moderate-sized cake. Seasonable at any time.

Notes

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