Filbert

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 (10)
Instructions (4)
  1. Blanch and pound 8oz. filberts and 1oz. of bitter almonds, adding a little egg white now and again to prevent their oiling.
  2. Beat the yolks of three eggs till light with 4oz. caster sugar.
  3. Beat in 1oz. dry flour, 4oz. more of caster sugar, the pounded nuts, a little finely grated lemon rind, and, at the last, the very stiffly whipped whites of six eggs.
  4. Pour this mixture into metal place cases, and bake in a moderate oven.
Original Text · last edited 4 days ago
Filbert.—Blanch and pound 8oz. filberts and 1oz. of bitter almonds, adding a little egg white now and again to prevent their oiling. Beat the yolks of three eggs till light with 4oz. caster sugar, then beat in 1oz. dry flour, 4oz. more of caster sugar, the pounded nuts, a little finely grated lemon rind, and, at the last, the very stiffly whipped whites of six eggs. Pour this mixture into metal place cases, and bake in a moderate oven.
Notes
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