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American cookbook, 1886
Page 109
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or custard. Snow Cake. 1 lb arrowroot. 1/2 lb of pounded white sugar 1/2 lb butter, the whites of six eggs - flavouring to taste of essence of almonds or lemon. Beat the butter to a cream - stir in the sugar and arrowroot gradually (after having carefully sifted both) at the same time beating the mixture. Whisk the whites of the eggs to a stiff froth, add them to the
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or custard. Snow Cake. 1 lb arrowroot. 1/2 lb of pounded white sugar 1/2 lb butter, the whites of six eggs - flavouring to taste of essence of almonds or lemon. Beat the butter to a cream - stir in the sugar and arrowroot gradually (after having carefully sifted both) at the same time beating the mixture. Whisk the whites of the eggs to a stiff froth, add them to the
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