Gâteau de Cobourg

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1/4 lb. of sifted sugar ↝ Sugar, NFS [Sugars and honey]
yolks of 6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a glass of wine ↝ Wine, rice [Wine]
2 ozs. of pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
2 ozs. of chopped candied lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
whites of the eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/4 lb. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3/4 lb. of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (10)

Beat the sifted sugar into the yolks of 6 eggs.
Add a glass of wine, 2 ozs. of pounded cinnamon, and 2 ozs. of chopped candied lemon peel.
Beat all these well together.
Beat the whites of the eggs to a stiff froth by themselves first.
Add the beaten egg whites to the other mixture, as for a sponge-cake.
Melt 1/4 lb. of fresh butter and stir it in.
Have ready 3/4 lb. of bread-crumbs, and rub them through a sieve into the mixture.
Stir the mixture well all the time.
Fill a prepared mould.
Bake.

Original Text

Gâteau de Cobourg."
1/4 lb. of sifted sugar, to be beaten into the yolks of 6 eggs,
add a glass of wine, 2 ozs. of pounded cinnamon, and 2 ozs. of
chopped candied lemon peel.
Beat all these well together. Next beat the whites of the eggs
to a stiff froth, by themselves first, and add to the other things, as
for a sponge-cake. Melt 1/4 lb. of fresh butter and stir in; have
ready 3/4 lb. of bread-crumbs, and rub them through a sieve into the
mixture which should be well stirred all the time. Fill a
prepared mould and bake.

Notes

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