Recipes > Desserts > Cakes > Snow Cakes > Snow-Cake



  • 1/2 pound of tous-les-mois
  • 1/4 pound of white pounded sugar
  • 1/4 pound of fresh or washed salt butter
  • 1 egg
  • juice of 1 lemon


Beat the butter to a cream; then add the egg, previously well beaten, and then the other ingredients; if the mixture is not light, add another egg, and beat for 1/4 hour, until it turns white and light. Line a flat tin, with raised edges, with a sheet of buttered paper; pour in the cake, and put it into the oven. It must be rather slow, and the cake not allowed to brown at all. If the oven is properly heated, 1 to 1 1/4 hour will be found long enough to bake it. Let it cool a few minutes, then with a clean sharp knife cut it into small square pieces, which should be gently removed to a large flat dish to cool before putting away. This will keep for several weeks.

Time: 1 to 1 1/4 hours.

Seasonable at any time.


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The Book of Household Management (1861).

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