Break four eggs, and put the whites upon a
plate and the yolks into a basin. Beat the
whites, and when they are fii-m add them to the
well-beaten yolks of the eggs, together wifeli
half a pound of flour, half a pound of powdered
and sifted sugar, a small glassful of brandy, and
a pinch of salt. Lastly, work in half a jjound of
butter melted bu^not oiled✪ Venetian Biscuit for Dessert, and beat the mix-
ture with a wooden spoon till the ingredients
are thoroughly blended. Pour the batter a
quarter of an inch thick into a baking-dish, and
bake in a moderate oven. When it is cold,
stamp it into pieces about three inches long and
of an oblong shape. Split these in halves, and
insert a little jam between them. Press them
closely together, and cover one half with pink
icing, and the other half with white icing. Dry
the icing, and the biscuits will be ready for
serving.
Venetian Biscuit with Chocolate
Icing. — Break six eggs, and beat the yolks
and whites separately. Mix gradually with the
yolks half a pound of powdered sugar, and beat
the paste briskly for twenty minutes. Whisk
the whites to a froth, and add them to the yolks,
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and, lastly, work in a quarter of a pound of flour.
Butter a plain mould, sprinkle a little fine sugar
into it, and pour in the batter. Bake the cake
in the oven. When it is done enough turn it
upon a sieve, let it get cold, and cover with
chocolate icing. Let it dry in a cool oven, and
it will be ready for use. The icing may bo made
as follows : — Break three-quarters of a jjound of
best French chocolate into small pieces, and put
these in a Siiucepan with a pint and a half of
water and a pound of sugar✪ Venetian Biscuit with Chocolate Icing. Stir the mixture
till the chocolate is dissolved, strain it into a
clean boiler, and stir until it registers 38 deg.,
or grand plume on a saccharometer. Take it
off the fire, and work briskly till it thickens.
When cool, it will be ready for pouring over
the cake.
Venetian Biscuit with lee Cream.
— Make a Venetian biscuit as in the last recipe.
Bake it, let it cool, and scoop out the inside,
leaving a wall an inch thick all round. Make
a small mould of vanilla ice cream the same
size as the hollow part of the biscuit. Place it
on a napkin in a dish, place the biscuit crust
upon it, and serve.
Venetian Cake. — Blanch, dry thoroughly,
and pound to a smooth paste seven ounces
of sweet almonds and one ounce of bitter
almonds. Whilst pounding, add a few drops
of orange-flower water to keep the almonds
from oiling. Mix a pound of flour with the
almonds, and break into the mixture half a
pound of firm cool butter. Hub four or five
large lumps of sugar upon the rind of a lemon.
Crush this to powder, and put -nath it additional
sugar to make up the weight to half a pound.
Work the ingredients to a smooth paste with
the woU-beaten yolks of three large eggs or
four small ones. Eoll the paste to the thickness
of a quarter of an inch, place it on a baking-
sheet, and bake in the oven till it is firm, and
lightly and equally bro\vned. Take it out, let
it get cold, and divide it into six or seven por-
tions of equal size. Spread jam of different
colours upon all of these but one, and lay them
one upon the other, placing the one without jam
upon the top. Ico the top of the cake, and orna-
ment with coloured sugar.
Page 2194 · 3 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
Break four eggs, and put the whites upon a plate and the yolks into a basin. Beat the whites, and when they are firm add them to the well-beaten yolks of the eggs, together with half a pound of flour, half a pound of powdered and sifted sugar, a small glassful of brandy, and a pinch of salt. Lastly, work in half a pound of butter melted but not oiled, and beat the mixture with a wooden spoon till the ingredients are thoroughly blended. Pour the batter a quarter of an inch thick into a baking-dish, and bake in a moderate oven. When it is cold, stamp it into pieces about three inches long and of an oblong shape. Split these in halves, and insert a little jam between them. Press them closely together, and cover one half with pink icing, and the other half with white icing. Dry the icing, and the biscuits will be ready for serving.
Venetian Biscuit with Chocolate Icing. — Break six eggs, and beat the yolks and whites separately. Mix gradually with the yolks half a pound of powdered sugar, and beat the paste briskly for twenty minutes. Whisk the whites to a froth, and add them to the yolks,
VEN
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and, lastly, work ina quarter of a pound of flour. Butter a plain mould, sprinkle a little fine sugar into it, and pour in the batter. Bake the cake in the oven. When it is done enough turn it upon a sieve, let it get cold, and cover with chocolate icing. Let it dry in a cool oven, and it will be ready for use. The icing may bo made as follows : — Break three-quarters of a pound of best French chocolate into small pieces, and put these in a saucepan with a pint and a half of water and a pound of sugar. Stir the mixture till the chocolate is dissolved, strain it into a clean boiler, and stir until it registers 38 deg., or grand plume on a saccharometer. Take it off the fire, and work briskly till it thickens. When cool, it will be ready for pouring over the cake.
Venetian Biscuit with lee Cream.
— Make a Venetian biscuit as in the last recipe. Bake it, let it cool, and scoop out the inside, leaving a wall an inch thick all round. Make a small mould of vanilla ice cream the same size as the hollow part of the biscuit. Place it on a napkin in a dish, place the biscuit crust upon it, and serve.
Venetian Cake. — Blanch, dry thoroughly, and pound to a smooth paste seven ounces of sweet almonds and one ounce of bitter almonds. Whilst pounding, add a few drops of orange-flower water to keep the almonds from oiling. Mix a pound of flour with the almonds, and break into the mixture half a pound of firm cool butter. Hub four or five large lumps of sugar upon the rind of a lemon. Crush this to powder, and put with it additional sugar to make up the weight to half a pound. Work the ingredients to a smooth paste with the woU-beaten yolks of three large eggs or four small ones. Eoll the paste to the thickness of a quarter of an inch, place it on a bakingsheet, and bake in the oven till it is firm, and lightly and equally browned. Take it out, let it get cold, and divide it into six or seven portions of equal size. Spread jam of different colours upon all of these but one, and lay them one upon the other, placing the one without jam upon the top. Ico the top of the cake, and ornament with coloured sugar.
Records on this page
Venetian Biscuit for DessertVenetian Biscuit with Chocolate IcingVenetian Cake