Cake, French

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)
Icing
Instructions (5)
  1. Whip ten eggs to a good froth.
  2. Stir in carefully 1/2lb. sugar, 1oz. finely shred orange peel, 4oz. fine sifted flour, and half a gill of rose or orange flower water.
  3. Put it into a well buttered flan tin or mould.
  4. Bake in a cool oven.
  5. When cold ice with chocolate glace, edge with rosettes of pink and white Vienna icing, and sprinkle lightly with crystallised rose or orange flowers.
Original Text · last edited 4 days ago
Cake, French.—Whip ten eggs to a good froth, then stir in carefully ½lb. sugar, 1oz. finely shred orange peel, 4oz. fine sifted flour, and half a gill of rose or orange flower water; put it into a well buttered flan tin or mould, and bake in a cool oven. When cold ice with chocolate glace, edge with rosettes of pink and white Vienna icing, and sprinkle lightly with crystallised rose or orange flowers.
Notes
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