Ratafia Cakes (No. 71)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

half a pound of blanched bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
half a pound of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the whites of four eggs ↝ Egg, white only, raw [Eggs and omelets]
two pounds and a quarter of loaf sugar, pounded and sifted ↝ Sugar, NFS [Sugars and honey]
the whites (by degrees) of nine eggs ↝ Egg, white only, raw [Eggs and omelets]

for reference

No. 71

Instructions (6)

Beat the almonds and the whites of four eggs quite fine in a mortar.
Stir in the pounded and sifted loaf sugar.
Rub them well together with the whites (by degrees) of nine eggs (try their lightness as in the last receipt).
Lay them out from the biscuit-funnel on cartridge-paper, in drops about the size of a shilling.
Bake them in a middling-heated oven, of a light brown colour.
Take them from the papers as soon as cold.

Original Text

Ratafia Cakes.—(No. 71.)

To half a pound of blanched bitter, and half a pound of sweet, almonds, put the whites of four eggs; beat them quite fine in a mortar, and stir in two pounds and a quarter of loaf sugar, pounded and sifted; rub them well together with the whites (by degrees) of nine eggs (try their lightness as in the last receipt); lay them out from the biscuit-funnel on cartridge-paper, in drops about the size of a shilling, and bake them in a middling-heated oven, of a light brown colour, and take them from the papers as soon as cold.

N.B. A smaller pipe must be used in the funnel than for other articles.

Notes

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