To Make the Filling. — Make the puree by rub-
bing tinned apricots through a hair sieve, using
just a little of the syrup along with the fruit.
Warm the puree slightly, and add to it the gelatine
dissolved in a little water. Whip the cream, and
stir it lightly into the pured, and sweeten if neces-
sary. Add two or three drops of carmine, and use
the mixture when it is just setting.
To Finish the Cakes. — Make a slit at the bottom
of the cakes, scoop out some of the centre, fill up
with the cream mixture and close them up again.
Coat the cakes with glace or fondant icing flavoured
with noyeau or any other flavouring preferred, and
decorate with leaves of pale green icing and small
silver balls, or according to taste. Place the cakes
in paper cases, and use them as a dessert sweet or
for afternoon tea.
Time to bake, 12 to 15 minutes. Probable cost,
Id. to 1 \d. each.
2682. Barcelona Slices
Cake Mixture.
2 oz. Vienna flour.
\ lb. castor sugar.
& lb. shelled Barcelona
nuts.
4 eggs.
Filling.
1 gill double cream.
1 table-sp. sugar
2 table-sps. chopped
nuts.
A few drops vanilla
essence✪ Barcelona Slices.
Decoration — Coffee glace icing, glazed Barcelona
nuts, angelica.
To Make the Cake Mixture. — Place the shelled
nuts on a tin, and roast them in the oven for a few
minutes to improve the flavour. Then rub them
on the top of a sieve to remove the brown skin.
Grind the prepared nuts in a nut-mill or pound them
until fine in a mortar. Then put them into a basin
with the sugar and yolks of eggs, and cream well
together with a wooden spoon or whisk. Whip the
whites of the eggs to a stiff froth in another basin,
and add them alternately with the flour until all is
in. Mix very lightly, turning the mixture over
and over until all is thoroughly blended. Spread
out on a flat tin lined with paper, and bake in a
moderate oven until well risen and firm to the
touch. When ready, turn out on a sheet of sugared
paper to cool.
To Make the Filling. — Whip the cream until
thick, add the sugar and chopped nuts, slightly
toasted, and flavour with a few drops of essence of
vanilla.
To Glaze the Nuts. — Boil J lb. loaf sugar and
2 tablespoonfuls of water together until they just
turn brown. Add a squeeze of lemon juice, and
remove the saucepan from the fire. Dip in the nuts,
and lift them quickly on to an oiled plate or wired
stand to cool and dry.
To Finish the Slices. — Cut the cake into neat
slices or fancy-shaped pieces. Then split them
and put some of the cream filling between like a
sandwich. Coat them with coffee glace icing
(Recipe 2840), and decorate with glazed Barcelona
nuts and small leaves of angelica.
Note. — Walnuts or almonds may be used instead
of the Barcelona nuts.
Time to bake, 20 to 30 minutes. Probable cost,
Is. 6d.
2683. Bath Buns
1 lb. flour.
6 oz. butter.
1 oz. German yeast.
1 gill warm milk.
1 lb. sugar. 4 eggs.
2 or 3 oz. candied peel.
Rind of 1 lemon.
Some coarse sugar✪ Bath Buns.
Page 899 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Make the Filling. — Make the puree by rubbing tinned apricots through a hair sieve, using just a little of the syrup along with the fruit. Warm the puree slightly, and add to it the gelatine dissolved in a little water. Whip the cream, and stir it lightly into the pured, and sweeten if necessary. Add two or three drops of carmine, and use the mixture when it is just setting.
To Finish the Cakes. — Make a slit at the bottom of the cakes, scoop out some of the centre, fill up with the cream mixture and close them up again. Coat the cakes with glace or fondant icing flavoured with noyeau or any other flavouring preferred, and decorate with leaves of pale green icing and small silver dragees, or according to taste. Place the cakes in paper cases, and use them as a dessert sweet or for afternoon tea.
Time to bake, 12 to 15 minutes. Probable cost, Id. to 1 \d. each.
2682. Barcelona Slices
Cake Mixture.
2 oz. Vienna flour.
\ lb. castor sugar.
& lb. shelled Barcelona nuts.
4 eggs.
Filling.
1 gill double cream.
1 table-sp. sugar
2 table-sps. chopped nuts.
A few drops vanilla essence.
Decoration — Coffee glace icing, glazed Barcelona nuts, angelica.
To Make the Cake Mixture. — Place the shelled nuts on a tin, and roast them in the oven for a few minutes to improve the flavour. Then rub them on the top of a sieve to remove the brown skin.
Grind the prepared nuts in a nut-mill or pound them until fine in a mortar. Then put them into a basin with the sugar and yolks of eggs, and cream well together with a wooden spoon or whisk. Whip the whites of the eggs to a stiff froth in another basin, and add them alternately with the flour until all is in. Mix very lightly, turning the mixture over and over until all is thoroughly blended. Spread out on a flat tin lined with paper, and bake in a moderate oven until well risen and firm to the touch. When ready, turn out on a sheet of sugared paper to cool.
To Make the Filling. — Whip the cream until thick, add the sugar and chopped nuts, slightly toasted, and flavour with a few drops of essence of vanilla.
To Glaze the Nuts. — Boil J lb. loaf sugar and 2 tablespoonfuls of water together until they just turn brown. Add a squeeze of lemon juice, and remove the saucepan from the fire. Dip in the nuts, and lift them quickly on to an oiled plate or wired stand to cool and dry.
To Finish the Slices. — Cut the cake into neat slices or fancy-shaped pieces. Then split them and put some of the cream filling between like a sandwich. Coat them with coffee glace icing (Recipe 2840), and decorate with glazed Barcelona nuts and small leaves of angelica.
Note. — Walnuts or almonds may be used instead of the Barcelona nuts.
Time to bake, 20 to 30 minutes. Probable cost, Is. 6d.
2683. Bath Buns
1 lb. flour.
6 oz. butter.
1 oz. German yeast. 1 gill warm milk.
1 lb. sugar. 4 eggs.
2 or 3 oz. candied peel. Rind of 1 lemon.
Some coarse sugar.
Records on this page
Barcelona SlicesBath Buns