Sand Cakes. — (1) Large. — Slightly warm Jib. of butter, and beat
it until creamy with Jib. of caster sugar; add gradually the
beaten yolks of twelve eggs, 1 breakfast-cupful of fine wheat-
For details respecting Culinary Processes, Utensils,
Cakes — continued.
flour, 1 breakfast-cupful of potato-flour, and the grated peel
of half a lemon. Continue beating the ingredients until
thoroughly mixed, then stir in gently the whites of the twelve
eggs, which should have been whisked to a firm froth. Flavour
the hatter with 1 table-spoonful of brandy or rum (which
may be omitted). Thickly butter a Cake-tin, pour in the
mixture, and bake in a moderate oven.
(2) Warm Jib. of butter, and beat it until creamy with 4oz.
of caster sugar; then mix in the beaten yolks of six eggs,
Jib. of flour, 1 teacupful of mashed potatoes, and the grated
peel and juice of one lemon. Beat the mixture until all the
ingredients are well incorporated, then mix in lightly the
well-whisked whites of the six eggs. Butter a Cake-mould,
pour in the mixture, allowing room for it to rise, and bake
in a moderate oven. Blanch and peel 2oz. of sweet almonds,
cut them into thin fillets, and sift caster sugar and a small
quantity of powdered cinnamon over them. When the Cake
is about three-parts cooked, strew the almonds on the top of
it, cover it with a sheet of paper to prevent the almonds from
burning, and finish baking.
(3) Beat lib. of butter✪ Sand Cakes to a cream and mix in the yolks of
twelve eggs and the grated peel of a lemon ; then mix in
gradually Jib. of potato-flour and Jib. of powdered sugar, all
these thoroughly sifted. When they are well blended together,
add J wineglassful of rum or brandy, and the whites of
twelve eggs whipped to a froth ; stir it well, and bake in a
buttered tin in a steady oven.
(4) Warm Jib. of butter and rub it into Jib. of wheat-flour
and Jib. of potato-flour ; then add six eggs whisked, Jib. of
caster sugar, and the juice and grated rind of a lemon. Mix
well together and bake in a moderate oven till three-parts
done, when draw out the Cake and sprinkle over the following
mixture : 2oz. or 3oz. of blanched almonds minced, 1 tea-
spoonful of cinnamon finely-powdered, and 2oz. of sifted sugar.
Replace the Cake in the oven, and finish baking it, care being
taken that the almonds do not brown.
(5) Small. — Rub 4oz. of butter into 4oz. of flour and
2oz. of corn or potato-flour ; add 4oz. of sifted sugar and half
the rind of a lemon, finely chopped, and make the whole into
a stiff paste by adding half an egg. Set the paste in a cool
place for thirty minutes, roll out very thin, cut it into Cakes
with a plain round cutter, and dust them with a little sugar.
Put the Cakes into a moderate oven, and bake until a
good yellow colour ; take them out, and serve hot or cold as
desired.
Sand Cake with Marmalade (German). — Work the follow-
ing into a stiff paste : lib. of butter well rubbed into fib. of
flour, Jib. of ground almonds, 4 table-spoonfuls of sifted sugar,
seven whisked eggs, and the grated peel of a lemon. Roll
it out and cut into thin round slices. Put a layer of mar-
malade upon each slice, place them one on top of the other,
and bake very slowly. When they are about rather more
than half done, take them out and pour some icing over them
all, and then put back in the oven to finish baking.
Page 32 · 1 recipe record on this page
Presented as published in 1890. 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
Sand Cakes. — (1) Large. — Slightly warm Jib. of butter, and beat it until creamy with Jib. of caster sugar; add gradually the beaten yolks of twelve eggs, 1 breakfast-cupful of fine wheat-
For details respecting Culinary Processes, Utensils,
Cakes — continued.
flour, 1 breakfast-cupful of potato-flour, and the grated peel of half a lemon. Continue beating the ingredients until thoroughly mixed, then stir in gently the whites of the twelve eggs, which should have been whisked to a firm froth. Flavour the batter with 1 table-spoonful of brandy or rum (which may be omitted). Thickly butter a Cake-tin, pour in the mixture, and bake in a moderate oven.
(2) Warm Jib. of butter, and beat it until creamy with 4oz. of caster sugar; then mix in the beaten yolks of six eggs, Jib. of flour, 1 teacupful of mashed potatoes, and the grated peel and juice of one lemon. Beat the mixture until all the ingredients are well incorporated, then mix in lightly the well-whisked whites of the six eggs. Butter a Cake-mould, pour in the mixture, allowing room for it to rise, and bake in a moderate oven. Blanch and peel 2oz. of sweet almonds, cut them into thin fillets, and sift caster sugar and a small quantity of powdered cinnamon over them. When the Cake is about three-parts cooked, strew the almonds on the top of it, cover it with a sheet of paper to prevent the almonds from burning, and finish baking.
(3) Beat lib. of butter to a cream and mix in the yolks of twelve eggs and the grated peel of a lemon ; then mix in gradually Jib. of potato-flour and Jib. of powdered sugar, all these thoroughly sifted. When they are well blended together, add J wineglassful of rum or brandy, and the whites of twelve eggs whipped to a froth ; stir it well, and bake in a buttered tin in a steady oven.
(4) Warm Jib. of butter and rub it into Jib. of wheat-flour and Jib. of potato-flour ; then add six eggs whisked, Jib. of caster sugar, and the juice and grated rind of a lemon. Mix well together and bake in a moderate oven till three-parts done, when draw out the Cake and sprinkle over the following mixture : 2oz. or 3oz. of blanched almonds minced, 1 teaspoonful of cinnamon finely-powdered, and 2oz. of sifted sugar. Replace the Cake in the oven, and finish baking it, care being taken that the almonds do not brown.
(5) Small. — Rub 4oz. of butter into 4oz. of flour and 2oz. of corn or potato-flour ; add 4oz. of sifted sugar and half the rind of a lemon, finely chopped, and make the whole into a stiff paste by adding half an egg. Set the paste in a cool place for thirty minutes, roll out very thin, cut it into Cakes with a plain round cutter, and dust them with a little sugar. Put the Cakes into a moderate oven, and bake until a good yellow colour ; take them out, and serve hot or cold as desired.
Sand Cake with Marmalade (German). — Work the following into a stiff paste : lib. of butter well rubbed into fib. of flour, Jib. of ground almonds, 4 table-spoonfuls of sifted sugar, seven whisked eggs, and the grated peel of a lemon. Roll it out and cut into thin round slices. Put a layer of marmalade upon each slice, place them one on top of the other, and bake very slowly. When they are about rather more than half done, take them out and pour some icing over them all, and then put back in the oven to finish baking.
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Sand Cakes