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A genuine Scotch recipe.


  • 1 pound of arrowroot
  • 1/2 pound of pounded white sugar
  • 1/2 pound of butter
  • whites of 6 eggs
  • flavouring to taste, of essence of almonds, or vanilla, or lemon


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 hours.

Time: 1 to 1 1/2 hours.

Sufficient to make a moderate-sized cake.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

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