pound in a mortar very thoroughly eight ounces
of sweet and one oimce of bitter almonds. Add
six table-spoonfuls of sifted sugar and eight eggs
well beaten. Dry before the fire six table-
spoonfuls of fine flour, and work this in with
the rest. The rind of a lemon finely-grated
will be an improvement. A quaiier of a pound
of perfectly sweet butter beaten to a cream
must now be put in, a little at a time ; and
great care should be taken to keep on beating-
lightly during the whole process of making the
cake, or it will be heavy. Put the mi-xture intO'
a well-buttered mould, allowing room for the
cake to rise, and bake it in a quick oven, but do
not allow it to biu-n. Time to bake, about
an hour. Probable cost, 2s.
Almond Cakes (or Macaroons).—
Blanch and pound six ounces of sweet abiionds
with one pound oi sifted sugar. Add the whites
of six eggs thoroughly whisked, two ounces
of ground rice, and a table- spoonful of brandy.
Beat all well together, and drop the mixture
in small quantities on wafer-paper, leaving a
little distance between each. Bake in a mo-
derate oven. It is best to bake one little cake
first, and if it is at all heavy to add a little more
ALM
( 5 )
ALM
■white of egg. Place a strip of blanched al-
mond in the middle of each cake, and do not
let them bake too brown. Time, about twenty
minutes. Probable cost, Is. 6d.
Almond Candy (or Hardbake).—
BoU one pound of sugar and half a pint of
water until it becomes brittle when dropped in
cold water ; then add a quarter of a pound of
almonds blanched and split, the juice of half a
lemon, and one ounce of butter. Boil until the
candy hardens at once in the water. Pour it
out on a well-oiled dish. AVTien cold, it may be
taken off the plate and kept for use in a tin
box. Time, half au hour. Probable cost, 7d.
Almond Cheesecakes. — Blanch and
pound foui' ounces of sweet and five or six
bitter almonds with a few drops of water ; add
a quarter of a pound of sugar rubbed with
lemon-rind, a spoonful of cream, a small piece
of butter, and the whites of two eggs thoroug-hly
TARTLET-TINS.
whisked. Mix, and fill small tartlet-tins, lined
with puff paste, and bake in a moderate oven for
twenty minutes. Probable cost, 8d.
Almond Chocolate Drops. — Put a
metal mortar in a hot oven till it is well heated,
throw into it a quarter of a pound of cake
chocolate, broken into small pieces ; pound it to
a paste, then mix with it a quarter of a pound
of finely-sifted sugar. Blanch, slice, and dry
in a cool oven; two ounces of sweet almonds ;
roll each slice smoothly in a little of the choco-
late paste, and put them upon sheets of writing-
paper till they are cold. Time to prepare,
about one hour. Probable cost, 8d. Sufficient
for half a pound of flrops. ✪ Almond Creams
Page 124 · 6 recipe records on this page
Presented as published in 1892. 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
pound in a mortar very thoroughly eight ounces of sweet and one oimce of bitter almonds. Add six table-spoonfuls of sifted sugar and eight eggs well beaten. Dry before the fire six tablespoonfuls of fine flour, and work this in with the rest. The rind of a lemon finely-grated will be an improvement. A quaiier of a pound of perfectly sweet butter beaten to a cream must now be put in, a little at a time ; and great care should be taken to keep on beatinglightly during the whole process of making the cake, or it will be heavy. Put the mi-xture intO' a well-buttered mould, allowing room for the cake to rise, and bake it in a quick oven, but do not allow it to biu-n. Time to bake, about an hour. Probable cost, 2s.
Almond Cakes (or Macaroons).—
Blanch and pound six ounces of sweet almonds with one pound oi sifted sugar. Add the whites of six eggs thoroughly whisked, two ounces of ground rice, and a table- spoonful of brandy. Beat all well together, and drop the mixture in small quantities on wafer-paper, leaving a little distance between each. Bake in a moderate oven. It is best to bake one little cake first, and if it is at all heavy to add a little more
ALM
( 5 )
ALM
■white of egg. Place a strip of blanched almond in the middle of each cake, and do not let them bake too brown. Time, about twenty minutes. Probable cost, Is. 6d.
Almond Candy (or Hardbake).—
BoU one pound of sugar and half a pint of water until it becomes brittle when dropped in cold water ; then add a quarter of a pound of almonds blanched and split, the juice of half a lemon, and one ounce of butter. Boil until the candy hardens at once in the water. Pour it out on a well-oiled dish. When cold, it may be taken off the plate and kept for use in a tin box. Time, half au hour. Probable cost, 7d.
Almond Cheesecakes. — Blanch and pound foui' ounces of sweet and five or six bitter almonds with a few drops of water ; add a quarter of a pound of sugar rubbed with lemon-rind, a spoonful of cream, a small piece of butter, and the whites of two eggs thoroughly
TARTLET-TINS.
whisked. Mix, and fill small tartlet-tins, lined with puff paste, and bake in a moderate oven for twenty minutes. Probable cost, 8d.
Almond Chocolate Drops. — Put a
metal mortar in a hot oven till it is well heated, throw into it a quarter of a pound of cake chocolate, broken into small pieces ; pound it to a paste, then mix with it a quarter of a pound of finely-sifted sugar. Blanch, slice, and dry in a cool oven; two ounces of sweet almonds ; roll each slice smoothly in a little of the chocolate paste, and put them upon sheets of writingpaper till they are cold. Time to prepare, about one hour. Probable cost, 8d. Sufficient for half a pound of drops.
Records on this page
Almond CreamsAlmond Cake, RichAlmond Cakes (or Macaroons)Almond Candy (or Hardbake)Almond CheesecakesAlmond Chocolate Drops