Cake, Alexandra

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

4/5lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4oz lard ↝ Lard [Fats and Oils]
3oz. of “vol.”
eight eggs beaten till light ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
10oz moist sugar ↝ Sugar, NFS [Sugars and honey]
4oz. freshly ground almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
4/5lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
4oz. finely shred lemon peel candied ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (3)

Cream together butter, lard, "vol.", and beaten eggs with sugar.
Mix together in another basin ground almonds, flour, and candied lemon peel.
Mix well and bake in a square tin (such as is used for tin loaf).

Original Text · last edited 4 days ago

Cake, Alexandra.
—Cream together ⅘lb. of butter, 4oz. lard, 3oz. of “vol.,” and eight eggs beaten till light, with 10oz. moist sugar; mix together in another basin 4oz. freshly ground almonds, ⅘lb. flour, and 4oz. finely shred lemon peel candied. Mix well and bake in a square tin—such as is used for tin loaf.

Notes

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