(2) Warm 6oz. of butter, and beat it well ; when it begins
to look creamy beat in ten eggs, one at a time, then mix
in Jib. of flour and Jib. of caster sugar ; beat the mixture
for twenty minutes. Thinly slice ljoz. of candied orange-
peel, and mix it with the batter. Thickly butter the interior
of a Cake-tin, arrange round the sides and at the bottom
thin fillets of blanched and peeled sweet almonds ; pour in
the batter slowly so as not to disarrange the almonds, arrange
a few filleted almonds on the top, and bake at once.
Malaprop Cake. — Beat the yolks of four eggs in a basin,
and whisk the whites in another until they are of a stiff
froth. Work Jib. of butter with the hand in a warm basin
until it becomes like cream, and then mix in Jib. of caster
sugar. Stir well together, and add the yolks, a fourth at a
time ; when all are worked in, sift in lightly Jib. of dried
flour, and, lastly, the whites of the eggs. Flavour according
to fancy✪ Malaprop Cake, but if essence is used it must be mixed with the
cream. Grated peel, if used, should be mixed with the flour.
Put the Cake in a buttered mould, and bake for an hour in
a brisk oven.
Manon Cakes. — Butter a baking-sheet, and spread on it some
very thin puff paste ; put a layer of apricot marmalade over
it, brush the edge with a little egg, and put another layer
of paste on the top of the marmalade. The easiest way to
put on this top layer is to roll it out to the required size
and then roll it rrp on the roller and lay it on. Then put
some wash of egg yolks over the top and score it with
a knife, so that it will cut up in strips 2in. by 4in., and
mark with broad arrows along its length. These marks or
cuts will let out the air from the paste and prevent bubbles
or blisters. Glaze with white of egg and sugar✪ Manon Cakes before putting
into the oven. When cold, cut them up.
Manque Cake with Rum. — Warm Jib. of butter, beat it
well with Jib. of caster sugar, then mix in gradually fib.
of flour, Jib. of pounded sweet almonds, 1 pinch of salt, and
2 wineglassfuls of old Jamaica rum; bind the ingredients to-
gether with the well-beaten yolks of six eggs and two whole
ones. When well mixed, stir in very lightly the whites of
the six eggs, having first well whipped them. Make a large
square paper case, butter it well, pour in the biscuit mixture,
and bake in a moderate oven. Blanch and chop Jib. of
sweet almonds, cut them into thin fillets, and dry them in a
hot closet. Put the almonds into a basin with 3 table-spoonfuls
of caster sugar, and mix them well with the whites of two
eggs✪ Manque Cake with Rum. When the biscuit is nearly cooked, brush the top over
with a paste-brush dipped in beaten egg, then cover it with
the almond mixture. Place the Cake in the oven again to
finish cooking it, and slightly brown the almonds, then take
it out. When cold, cut the Cake into diamonds, or any other
shape preferred, and serve them on a fancy dish.
Cakes — continued.
Page 9 · 3 recipe records 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
(2) Warm 6oz. of butter, and beat it well ; when it begins to look creamy beat in ten eggs, one at a time, then mix in Jib. of flour and Jib. of caster sugar ; beat the mixture for twenty minutes. Thinly slice ljoz. of candied orangepeel, and mix it with the batter. Thickly butter the interior of a Cake-tin, arrange round the sides and at the bottom thin fillets of blanched and peeled sweet almonds ; pour in the batter slowly so as not to disarrange the almonds, arrange a few filleted almonds on the top, and bake at once.
Malaprop Cake. — Beat the yolks of four eggs in a basin, and whisk the whites in another until they are of a stiff froth. Work Jib. of butter with the hand in a warm basin until it becomes like cream, and then mix in Jib. of caster sugar. Stir well together, and add the yolks, a fourth at a time ; when all are worked in, sift in lightly Jib. of dried flour, and, lastly, the whites of the eggs. Flavour according to fancy, but if essence is used it must be mixed with the cream. Grated peel, if used, should be mixed with the flour. Put the Cake in a buttered mould, and bake for an hour in a brisk oven.
Manon Cakes. — Butter a baking-sheet, and spread on it some very thin puff paste ; put a layer of apricot marmalade over it, brush the edge with a little egg, and put another layer of paste on the top of the marmalade. The easiest way to put on this top layer is to roll it out to the required size and then roll it up on the roller and lay it on. Then put some wash of egg yolks over the top and score it with a knife, so that it will cut up in strips 2in. by 4in., and mark with broad arrows along its length. These marks or cuts will let out the air from the paste and prevent bubbles or blisters. Glaze with white of egg and sugar before putting into the oven. When cold, cut them up.
Manque Cake with Rum. — Warm Jib. of butter, beat it well with Jib. of caster sugar, then mix in gradually fib. of flour, Jib. of pounded sweet almonds, 1 pinch of salt, and 2 wineglassfuls of old Jamaica rum; bind the ingredients together with the well-beaten yolks of six eggs and two whole ones. When well mixed, stir in very lightly the whites of the six eggs, having first well whipped them. Make a large square paper case, butter it well, pour in the biscuit mixture, and bake in a moderate oven. Blanch and chop Jib. of sweet almonds, cut them into thin fillets, and dry them in a hot closet. Put the almonds into a basin with 3 table-spoonfuls of caster sugar, and mix them well with the whites of two eggs. When the biscuit is nearly cooked, brush the top over with a paste-brush dipped in beaten egg, then cover it with the almond mixture. Place the Cake in the oven again to finish cooking it, and slightly brown the almonds, then take it out. When cold, cut the Cake into diamonds, or any other shape preferred, and serve them on a fancy dish.
Cakes — continued.
Records on this page
Malaprop CakeManon CakesManque Cake with Rum