QUAKER’S CAKES

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

half-a-pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
the yolks and whites of seven eggs beaten separately ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the juice of one lemon ↝ Lemon, raw [Citrus fruits]
a half-pound of almonds beaten fine with rose water ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (2)

Beat the whites and yolks separately, then mix them with the other ingredients, except the flour.
Beat them together half-an-hour, then shake in the flour, and put the cakes in the oven.

Original Text

QUAKER’S CAKES.

Take half-a-pound of sifted sugar, the yolks and whites of seven eggs beaten separately, the juice of one lemon, and a half-pound of almonds beaten fine with rose water. Beat the whites and yolks separately, then mix them with the other ingredients, except the flour. Beat them together half-an-hour, then shake in the flour, and put the cakes in the oven.

Notes

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