1298c. SWEDES.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

One pound of pounded sugar
twelve ounces of finely-shred almonds
four ounces of flour
a stick of vanilla (pounded and sifted)
one whole egg
the white of another
sheet-wafer, previously cut to the size of half-crown pieces
fine sugar

Instructions (10)

Mix all the fore-named ingredients together in a basin.
Using a tablespoon, mould the preparation into round balls the size of a large walnut.
Place the balls on pieces of sheet-wafer, previously cut to the size of half-crown pieces.
Place these on baking-sheets.
Slightly shake some fine sugar over them.
Bake in a slack oven until lightly coloured.

Alternative finishing method

Spread the preparation about half an inch thick upon sheet-wafer.
Bake until lightly coloured.
Immediately on its being taken from the oven, cut into wafer-like shapes.
Bend over a rolling pin until the pieces become cold and crisp.

Original Text

1298c. SWEDES.
INGREDIENTS:—One pound of pounded sugar, twelve ounces of finely-shred almonds, four ounces of flour, a stick of vanilla (pounded and sifted), and one whole egg, and the white of another. Let the whole of the fore-named ingredients be well mixed together in a basin, and then with a table-spoon proceed to mould the preparation into round balls the size of a large walnut, which are to be placed on pieces of sheet-wafer, previously cut to the size of half-crown pieces; these must now be placed on baking-sheets, and after slightly shaking some fine sugar over them, are to be baked of a light colour in a slack oven.
These cakes may also be finished in following manner: the preparation should be spread about half an inch thick upon sheet-wafer, and after being baked of a light colour, and immediately on its being taken from the oven, should be cut into wafer-like shapes, and bent over a rolling pin, till the pieces become cold and crisp.

Notes

—