Almond Cake—II

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Blanch and pound the almonds.
  2. Beat up the yolks of the eggs for ten minutes.
  3. Add the sugar.
  4. Beat again thoroughly.
  5. Add the almonds.
  6. When well mixed add the whites, which should be beaten stiff.
  7. Bake in a German tin (see p. 1).
Original Text
Almond Cake—II 7 eggs ¹⁄₂ lb. sifted sugar ¹⁄₂ lb. almonds Blanch and pound the almonds. Beat up the yolks of the eggs for ten minutes. Add the sugar. Beat again thoroughly. Add the almonds. When well mixed add the whites, which should be beaten stiff. Bake in a German tin (see p. 1). [Pg 17]
Notes
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