Ratavia Cakes a second Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for the cakes

one pound and a half of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
half a pound of bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the whites of two eggs ↝ Egg, white only, raw [Eggs and omelets]
the whites of five eggs ↝ Egg, white only, raw [Eggs and omelets]
two pounds and a half of fine loaf sugar beat and sifted very fine

Instructions (5)

Beat the sweet and bitter almonds as fine as possible with the whites of two eggs.
Beat the whites of five eggs to a strong froth.
Shake in lightly two pounds and a half of fine loaf sugar beat and sifted very fine.
Drop them in little drops the size of a nutmeg on cap paper.
Bake them in a slack oven.

Original Text

To make RATAFIA CAKES a second Way.
TAKE one pound and a half of sweet almonds, and half a pound of bitter almonds, beat them as fine as possible with the whites of two eggs, then beat the whites of five eggs to a strong froth, shake in lightly two pounds and a half of fine loaf sugar beat and sifted very fine, drop them in little drops the size of a nutmeg on cap paper, and bake them in a slack oven.

Notes

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