A Cake the Spanish Way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

twelve eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three quarters of a pound of the best moist sugar ↝ Sugar, NFS [Sugars and honey]
one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of pounded almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
two ounces of candied orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]
two ounces of citron
four large spoonfuls of orange-water ↝ Water, tap [Tap water]
half an ounce of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a glass of sack

Instructions (3)

Mill the eggs and sugar in a chocolate-mill, till they are all of a lather.
Mix in the flour, pounded almonds, candied orange-peel, citron, orange-water, cinnamon, and sack.
It is best baked in a slow oven.

Original Text

A Cake the Spanish Way.
HAVING provided twelve eggs, and three quarters of a pound
of the best moist sugar, mill them in a chocolate-mill, till they are
all of a lather; then mix in one pound of flour, half a pound of
pounded almonds, two ounces of candied orange-peel, two ounces
of citron, four large spoonfuls of orange-water, half an ounce of
cinnamon, and a glass of sack. It is best baked in a slow oven.

Notes

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