RATAFIA CAKES

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Blanch and beat the sweet and bitter almonds fine in orange, rose, or clear water, to keep them from oiling.
  2. Pound and sift a pound of fine sugar.
  3. Mix the sugar with your almonds.
  4. Mix the very well beaten whites of four eggs lightly with the almonds and sugar.
  5. Put the mixture in a preserving-pan and set it over a moderate fire.
  6. Keep stirring it quick one way until it is pretty hot.
  7. When it is a little cool, roll it in small rolls.
  8. Cut the rolls in thin cakes.
  9. Dip your hands in flour and shake the cakes on it.
  10. Give each cake a light tap with your finger.
  11. Put them on sugar papers.
  12. Sift a little fine sugar over them just as you are putting them into a second oven.
Original Text
To make RATAFIA CAKES. TAKE half a pound of sweet almonds, the same quantity of bitter, blanch and beat them fine in orange, rose, or clear water, to keep them from oiling, pound and sift a pound of fine sugar, mix it with your almonds, have ready very well beat the whites of four eggs, mix them lightly with the almonds and sugar, put it in a preserving-pan, and set it over a moderate fire, keep stirring it quick one way until it is pretty hot, when it is a little cool roll it in small rolls, and cut it in thin cakes, dip your hands in flour and shake them on it, give them each a light tap with your finger, put them on sugar papers, and sift a little fine sugar over them just as you are putting them into a second oven. To make RATAFIA CAKES a second Way.
Notes
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