Snow Cake (From Mrs Beeton's book)

1/2 lb of 'tous-les-mois' [A tropical starch; arrowroot will do]
1/4 lb of white pounded sugar [sugar used to come in a loaf, that had to
be cut or pounded]
1/4 lb of fresh or washed salt butter
1 egg
the 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 [300F, 150
C, gas mark 2] 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.