Genoa Cake.— Mix a quarter of a pound
of currants, a quarter of a pound of raisins, a
quarter of a pound of candied lemon, orange,
and citron together — all being finely minced —
as much powdered cinnamon as will stand
on a tlireepenny piece, six table-spoonfuls
of moist sugar, half a poimd of flour, and
the finely-chopped rind of a fresh lemon.
Beat these ingredients for several minutes,
with half a pound of clarified butter, four
well-beaten eggs, and two table-spoonfuls of
brandy. Put the mixture in a. well-buttered
shallow tin, and bake about thi'ee-quarters of
an hour. Mix the white of an egg with a
table-spoonful of powdered loaf sugar, and a
tea-spoonful of sherry. Brush the top of the
cake with this, and strew some finely-chopped
blanched almonds on the surface. Put it in the
oven a few minutes longer, to brown the
almonds slightly. Probable cost. Is. lOd., ex-
clusive of the brandy. Sufficient for a tin two
and a half inches deep, and four inches square.
Genoa Sauce for Fish. — Pound
smoothly in a mortar half a clove of garlic,
three dessert-spoonfuls of capers, a dessert-
spoonful of curry-powder, a tea-spoonful of raw
mustard, and six boned anchovies. WTien
thoroughly mixed, add four table-spoonfuls of
sherry, a small tumblerful of cold water, and
three table-spoonfuls of vinegar. Boil all
together in a saucepan, and mix in half a pint
of good melted butter. Time, a quarter of an
hour to boU. Probable cost, 8d. Sufficient for
one pint of sauce.
Genoese Cake.— Melt half a pound of
butter by letting it stand near the fire. Mix
thoroughly half a pound of flour✪ Genoa Cake, half a pound
of sugar, a pinch of salt, and the finely -minced
rind of a lemon. Make them into a paste with
a wine-glassful of brandy, four eggs, well
GEN
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GER
■beaten, and the clarified butter. Beat for ten
minutes with a wooden spoon. Pour the ndx-
ture into a well-buttered pie-dish, and bake in
a moderate oven. When the cake is sufficiently-
cooked (this may be ascertained by pushing a
skewer into it, and if it comes out dry and
clean it is done enough), take it out, and cover
it with sugar and blanched almonds {see Genoa
Cake). Time, three-quarters of an hour to
bake, a quarter of an hour extra to brown
the almonds. Sufficient for a pudding-dish two
inches deep and five inches square. Probable
cost, Is. 6d., exclusive of the brandy.
Genoese Sauce for Pish.— Make half
a pint of good brown sauce, thickened with a
little flour and butter. Put it into a saucepan,
and stir into it a table-spoonful of finely-minced
parsley, a table-spoonful of port, twenty di-ops
of the essence of anchovies, a dessert-spoonful
of walnut ketchup, and as much pounded mace
us will stand on a thi-eepenny piec✪ Genoese Sauce for Fishe. Boil
for five or six minutes, stirring all the time, and
serve in a tm-een. Time, twenty minutes.
Probable cost, exclusive of the port, Gd. for this
quantity. Sufficient for rather more than half
a pint of sauce.
Page 588 · 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
Genoa Cake.— Mix a quarter of a pound of currants, a quarter of a pound of raisins, a quarter of a pound of candied lemon, orange, and citron together — all being finely minced — as much powdered cinnamon as will stand on a threepenny piece, six table-spoonfuls of moist sugar, half a poimd of flour, and the finely-chopped rind of a fresh lemon. Beat these ingredients for several minutes, with half a pound of clarified butter, four well-beaten eggs, and two table-spoonfuls of brandy. Put the mixture in a well-buttered shallow tin, and bake about three-quarters of an hour. Mix the white of an egg with a table-spoonful of powdered loaf sugar, and a tea-spoonful of sherry. Brush the top of the cake with this, and strew some finely-chopped blanched almonds on the surface. Put it in the oven a few minutes longer, to brown the almonds slightly. Probable cost. Is. lOd., exclusive of the brandy. Sufficient for a tin two and a half inches deep, and four inches square.
Genoa Sauce for Fish. — Pound smoothly in a mortar half a clove of garlic, three dessert-spoonfuls of capers, a dessertspoonful of curry-powder, a tea-spoonful of raw mustard, and six boned anchovies. When thoroughly mixed, add four table-spoonfuls of sherry, a small tumblerful of cold water, and three table-spoonfuls of vinegar. Boil all together in a saucepan, and mix in half a pint of good melted butter. Time, a quarter of an hour to boU. Probable cost, 8d. Sufficient for one pint of sauce.
Genoese Cake.— Melt half a pound of
butter by letting it stand near the fire. Mix thoroughly half a pound of flour, half a pound of sugar, a pinch of salt, and the finely -minced rind of a lemon. Make them into a paste with a wine-glassful of brandy, four eggs, well
GEN
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GER
■beaten, and the clarified butter. Beat for ten minutes with a wooden spoon. Pour the ndxture into a well-buttered pie-dish, and bake in a moderate oven. When the cake is sufficiently cooked (this may be ascertained by pushing a skewer into it, and if it comes out dry and clean it is done enough), take it out, and cover it with sugar and blanched almonds (see Genoa Cake). Time, three-quarters of an hour to bake, a quarter of an hour extra to brown the almonds. Sufficient for a pudding-dish two inches deep and five inches square. Probable cost, Is. 6d., exclusive of the brandy.
Genoese Sauce for Pish.— Make half a pint of good brown sauce, thickened with a little flour and butter. Put it into a saucepan, and stir into it a table-spoonful of finely-minced parsley, a table-spoonful of port, twenty di-ops of the essence of anchovies, a dessert-spoonful of walnut ketchup, and as much pounded mace as will stand on a threepenny piece. Boil for five or six minutes, stirring all the time, and serve in a tureen. Time, twenty minutes. Probable cost, exclusive of the port, Gd. for this quantity. Sufficient for rather more than half a pint of sauce.
Records on this page
Genoa CakeGenoese Sauce for FishGerman Asparagus Soup