Dinner
Alma’s drop cakes
Marion Harland’s original method for Alma’s drop cakes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat five eggs light—yolks and whites separately.
- Into the yolks stir a cupful of powdered sugar, the juice of a lemon and half the grated peel—then the stiffened whites of the eggs.
- Sift together a heaping cupful of flour and a teaspoonful of baking-powder, and beat this into the other ingredients.
- Sift powdered sugar over them while hot.
Historical transcription
Source method
- 1
Beat five eggs light—yolks and whites separately. Into the yolks stir a cupful of powdered sugar, the juice of a lemon and half the grated peel—then the stiffened whites of the eggs. Sift together a heaping cupful of flour and a teaspoonful of baking-powder, and beat this into the other ingredients. Line a hot buttered pan with thick writing paper, well buttered; drop the batter by the spoonful upon the paper, and bake at once in a quick oven. Sift powdered sugar over them while hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.