Cut some thin slices of bread as long as a quart
mould is deep, into strips about two inches wide, or
into round pieces, with a cutter; butter the mould; cut
one thin slice of bread as large as the bottom of your
mould, dip it into clarified butter, and lay it at the
bottom of the mould ; dip your pieces of bread in the
butter, one at a time, and as you have done them, put
MADE EAST.
31
them round the sides of the mould, so that they half
overlap one another, until they cover the whole of
the inside ; brush them over with egg, which will stick
them together.
Pare, cut in quarters, and core, some baking apples ;
put them into a stewpan with a little water, some
grated lemon peel, a piece of cinnamon, and a few
cloves : stew them over a slow tire till soft, and of the
consistence of a marmalade ; rub them through a hair
sieve; then put them again into the stewpan, with
sugar enough to sweeten them✪ A Charlotte of Apples, and boil for five mi-
nutes. If they taste flat, mix in the juice of a lemon
let them cool, and then till the mould. Cover it with
tart paste, and bake for an hour and a half in a mode-
rate oven.
CAKES AND BISCUITS.
ALMOND MIXTURKS.
TO BLANCH ALMONDS.
Set a saucepan of water on the fire, and let it boil
put in the almonds and let them boil, until Vou find
they *ill skm easily, by rubbing them in your hand, or
by squeezing one between your fingers; drain the water
from them and pour cold water over them, turn them
out on a rough cloth or sack, double it together, and
rub them well with the part of the cloth you turn over
hem. When you think they are blanched, put them
into a butcher s tray, and fan them up and down till
>ou see most of the skins are gone over. If they are
32
CONFECTIONARY
not all blanched, pick out those that are not; rub them
again, and fan them; continue this until they are
finished. Let them dry in a stove or proving oven
before using, and keep them dry, or they will turn sour.
Use them for the following mixtures: if the heat em-
ployed in drying them is too great, it will oil them, when
they will be almost useless.
ALMOND CAKES.
One pound of sweet almonds, two pounds and a half
of loaf sugar.
Pound the almonds in a mortar with the sugar, and
pass it through a Hour sieve. Put it in a clean pan, with
the whites of ten or twelve eggs✪ Almond Cakes, the number will greatly
depend on the dryness of the almonds and sugar, and
also on the heat of the oven, beat the whole well toge-
ther with a spaddle, drop two or three on a piece of
wafer paper, and try them by baking; see if they are
too light when baked, (that is, if they spread too much,
or open too freely) then add a little more almond and
sugar, beat and sifted. Try them again, and if they
are too stiff, add a small portion of white (half or
quarter the white of an egg is often too much) and beat
it well up. Drop them on wafer paper that is put on
clean iron plates, about the size of a walnut, an inch
apart, with a pipe and bag; have a few almonds cut
in thin slices, put a few pieces on the top of each,
give them a slight dust with fine powdered loaf sugar
and bake them in a slow oven. If you find they do
not crack sufficiently in baking, when you put more in
the oven sprinkle them lightly with a brush and clean
water. When they are cold, break the wafer paper
off round the edges.
ALMOND CAKES. (No. 2.) ✪ Almond Cakes (No. 2)
Page 15 · 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
Cut some thin slices of bread as long as a quart mould is deep, into strips about two inches wide, or into round pieces, with a cutter; butter the mould; cut one thin slice of bread as large as the bottom of your mould, dip it into clarified butter, and lay it at the bottom of the mould ; dip your pieces of bread in the butter, one at a time, and as you have done them, put
them round the sides of the mould, so that they half overlap one another, until they cover the whole of the inside ; brush them over with egg, which will stick them together.
Pare, cut in quarters, and core, some baking apples ; put them into a stewpan with a little water, some grated lemon peel, a piece of cinnamon, and a few cloves : stew them over a slow tire till soft, and of the consistence of a marmalade ; rub them through a hair sieve; then put them again into the stewpan, with sugar enough to sweeten them, and boil for five minutes. If they taste flat, mix in the juice of a lemon; let them cool, and then fill the mould. Cover it with
tart paste, and bake for an hour and a half in a moderate oven.
CAKES AND BISCUITS.
ALMOND MIXTURKS.
TO BLANCH ALMONDS.
Set a saucepan of water on the fire, and let it boil put in the almonds and let them boil, until you find they will skin easily, by rubbing them in your hand, or by squeezing one between your fingers; drain the water from them and pour cold water over them, turn them out on a rough cloth or sack, double it together, and rub them well with the part of the cloth you turn over hem. When you think they are blanched, put them into a butcher s tray, and fan them up and down till >ou see most of the skins are gone over. If they are
not all blanched, pick out those that are not; rub them again, and fan them; continue this until they are finished. Let them dry in a stove or proving oven before using, and keep them dry, or they will turn sour. Use them for the following mixtures: if the heat employed in drying them is too great, it will oil them, when they will be almost useless.
ALMOND CAKES.
One pound of sweet almonds, two pounds and a half of loaf sugar.
Pound the almonds in a mortar with the sugar, and pass it through a Hour sieve. Put it in a clean pan, with the whites of ten or twelve eggs, the number will greatly depend on the dryness of the almonds and sugar, and also on the heat of the oven, beat the whole well together with a spaddle, drop two or three on a piece of wafer paper, and try them by baking; see if they are too light when baked, (that is, if they spread too much, or open too freely) then add a little more almond and sugar, beat and sifted. Try them again, and if they are too stiff, add a small portion of white (half or quarter the white of an egg is often too much) and beat it well up. Drop them on wafer paper that is put on clean iron plates, about the size of a walnut, an inch apart, with a pipe and bag; have a few almonds cut in thin slices, put a few pieces on the top of each, give them a slight dust with fine powdered loaf sugar and bake them in a slow oven. If you find they do not crack sufficiently in baking, when you put more in the oven sprinkle them lightly with a brush and clean water. When they are cold, break the wafer paper off round the edges.
ALMOND CAKES. (No. 2.)
Records on this page
A Charlotte of ApplesAlmond CakesAlmond Cakes (No. 2)