ALMOND CAKE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Blanch and pound the almonds to a paste.
  2. Separate the whites from the yolks of the eggs.
  3. Beat the yolks, and add them to the almonds.
  4. Stir in the sugar, flour, and lemon-rind.
  5. Add the butter, which should be beaten to a cream.
  6. When all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth.
  7. Butter a cake-mould, put in the mixture, and bake in a good oven.
Original Text
ALMOND CAKE. 1752. INGREDIENTS.—1/2 lb. of sweet almonds, 1 oz. of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz. of butter. Mode.—Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the latter, and add them to the almonds. Stir in the sugar, flour, and lemon-rind; add the butter, which should be beaten to a cream; and when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. Butter a cake-mould, put in the mixture, and bake in a good oven from 1-1/4 to 1-3/4 hour. Time.—1-1/4 to 1-3/4 hour. Average cost, 1s. Seasonable at any time.
Notes
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