Ratafia Cakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Blanch and well dry the bitter and sweet almonds with a napkin.
  2. Finely pound the almonds with the white of an egg.
  3. Mix three quarters of a pound of finely pounded sugar with the almonds.
  4. Beat the whites of three eggs well, and mix them up with the sugar and almonds.
  5. Put the mixture with a tea-spoon on white paper.
  6. Bake it in a slow heat.
  7. When the cakes are cold, they come off easily from the paper.
  8. When almonds are pounded, they are generally sprinkled with a little water, otherwise they become oily.
  9. Instead of water take to the above the white of an egg or a little more.
Original Text
Ratafia Cakes. Bitter and sweet almonds, of each a quarter of a pound, blanched and well dried with a napkin, finely pounded with the white of an egg; three quarters of a pound of finely pounded sugar mixed with the almonds. Have the whites of three eggs beat well, and mix up with the sugar and almonds; put the mixture with a tea-spoon on white paper, and bake it in a slow heat; when the cakes are cold, they come off easily from the paper. When almonds are pounded, they are generally sprinkled with a little water, otherwise they become oily. Instead of water take to the above the white of an egg or a little more; to the whole of the above quantity the whites of four eggs are used.
Notes
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