Cornflour Cakes

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1 lb. Oswego cornflour ↝ Cornstarch [Cereal Grains and Pasta]
1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. sifted sugar ↝ Sugar, NFS [Sugars and honey]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
11/2 teaspoonsfuls baking powder ↝ Baobab powder [Fruits and Fruit Juices]
pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
the rind of a lemon grated ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Pass the Oswego through a sieve to free it of lumps, add the sugar to it, then the grated lemon and the well-beaten eggs.
Beat the butter to a cream, and add by degrees the Oswego flour.
When mixed, put a small teaspoonful into a buttered patty tin, and bake in a rather quick oven.
They should be ready in 10 minutes.

Original Text

Cornflour Cakes.
1 lb. Oswego cornflour, ¼ lb. butter, ½ lb. sifted sugar, 4 eggs, 1½ teaspoonsfuls baking powder, pinch of salt, the rind of a lemon grated.
Pass the Oswego through a sieve to free it of lumps, add the sugar to it, then the grated lemon and the well-beaten eggs. Beat the butter to a cream, and add by degrees the Oswego flour. When mixed, put a small teaspoonful into a buttered patty tin, and bake in a rather quick oven. They should be ready in 10 minutes.

Notes

—