Blanch in boiling water for three minutes half a pound of
Jordan almonds ; cool, peel, wash, drain, and wipe them in
a cloth ; then pound them to a paste in a mortar ; moi^n
with a few drops of lemon juice while they are being
390 PRACTICAL HOUSEHOLD COOKERY.
pounded, to prevent them from turning oily ; when this is
done, add to the mortar half a pound of butter, half a
pound of pounded sugar, one tablespoonful of orange-flower
water, and a pinch of salt ; pound all these well together,
adding three eggs✪ Almond Paste, broken one after the other ; when well
mixed, put in a basin. Make one pound of puff paste as
described in No. 319, give it five turns, cut it into two
equal pieces, and roll with the rolling-pin each separately to
half an inch thick, then put one half on a buttered baking-
sheet, spread the almond paste on it, leaving a margin of
about one inch and a half all round ; wet the edge of the
paste and lay the other piece over, press with the thumb all
round to stick the two together, egg the top, and bake
in the oven for fifty minute& Let the cake cool, then
sprinkle some pounded sugar over, and serva
794. VICTORIA CAKE.
The following ingredients are required to make the above
cake : One pound of sifted flour, ten ounces of fresh butter,
six eggs, three ounces of pounded sugar, three ounces of
pounded almonds, four ounces of dried cherries, two ounces
of green citron shred fine, one teaspoonful of cinnamon
powder, a gill of whipped cream, half an ounce of German
yeast, half a gill of brandy, and one teaspoonful of salt✪ Victoria Cake.
Place the butter in a good-sized white kitchen pan, and
work it with a clean wooden spoon for about ten minutes,
by which time the butter should {>resent the appearance
of thick cream ; then add three eggs, the cinnamon, pounded
sugar and almonds, the cherries, citron, brandy, and about
one-fourth part of the flour; work the whole quickly to-
gether for a few minutes with the spoon, then add gradually
the remainder of the flour and eggs, still working the
paste with the wooden spoon. When the lot has been
used up, spread the paste out in the centre of the pan,
PRACTICAL HOUSEHOLD COOKERY. 391
and add to it the yeafit and salt dissolved in a spoonful
of tepid water, and the cream, whipped first before being
added. When the paste is properly mixed, take a tin hoop
measuring about six inches in diameter by three deep,
line the inside of this hoop with buttered paper cut three
and a half inches wide, lay this on a baking-sheet lined
also with a sheet of buttered paper, put the paste in the
mould and let it rise by fermentation, to twice its original
quantity, by keeping it in a moderately warm place, then
put in an oven, not too hot, to be baked till of a light
colour.
Note, — It is impossible to determine on the exact length
of time that this or any other cake should remain in the
oven before it is done. This depends mainly upon the con-
struction of the oven, but the way to ascertain whether a
cake is properly baked is by running a small wooden
skewer down its centre ; if this should be found diy and
free from paste when withdrawn, the cake may be safely
turned out of the hoop, when it will be found of a light
colour, and have a smooth surface;
795. PARISIAN CAKE.
Have the following ingredients ready to make the paste
required for Parisian cake : One pound of sifted flour, ten
ounces of fresh butter, three ounces of pounded sugar,
four whole eggs and four yolks, half a pint of cream, four
ounces of Jordan almonds and one of bitter ditto, two
ounces of candied orange peel, half an ounce of yeast, and
a teaspoonful of salt✪ Parisian Cake.
Shred in small narrow strips the orange peel. Blanch
and remove the hulls from the almonds, then wash and
pound them to a very soft paste, adding a few drops of
water to prevent them becoming oily, and mix with the
392 PRACTICAL HOUSEHOLD COOKERY.
Page 172 · 3 recipe records on this page
Presented as published in 1891. 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
Blanch in boiling water for three minutes half a pound of Jordan almonds ; cool, peel, wash, drain, and wipe them in a cloth ; then pound them to a paste in a mortar ; moisten with a few drops of lemon juice while they are being
pounded, to prevent them from turning oily ; when this is done, add to the mortar half a pound of butter, half a pound of pounded sugar, one tablespoonful of orange-flower water, and a pinch of salt ; pound all these well together, adding three eggs, broken one after the other ; when well mixed, put in a basin. Make one pound of puff paste as described in No. 319, give it five turns, cut it into two equal pieces, and roll with the rolling-pin each separately to half an inch thick, then put one half on a buttered bakingsheet, spread the almond paste on it, leaving a margin of about one inch and a half all round ; wet the edge of the paste and lay the other piece over, press with the thumb all round to stick the two together, egg the top, and bake in the oven for fifty minutes. Let the cake cool, then sprinkle some pounded sugar over, and serva
794. VICTORIA CAKE.
The following ingredients are required to make the above cake : One pound of sifted flour, ten ounces of fresh butter, six eggs, three ounces of pounded sugar, three ounces of pounded almonds, four ounces of dried cherries, two ounces of green citron shred fine, one teaspoonful of cinnamon powder, a gill of whipped cream, half an ounce of German yeast, half a gill of brandy, and one teaspoonful of salt.
Place the butter in a good-sized white kitchen pan, and work it with a clean wooden spoon for about ten minutes, by which time the butter should present the appearance of thick cream ; then add three eggs, the cinnamon, pounded sugar and almonds, the cherries, citron, brandy, and about one-fourth part of the flour; work the whole quickly together for a few minutes with the spoon, then add gradually the remainder of the flour and eggs, still working the paste with the wooden spoon. When the lot has been used up, spread the paste out in the centre of the pan,
and add to it the yeafit and salt dissolved in a spoonful of tepid water, and the cream, whipped first before being added. When the paste is properly mixed, take a tin hoop measuring about six inches in diameter by three deep, line the inside of this hoop with buttered paper cut three and a half inches wide, lay this on a baking-sheet lined also with a sheet of buttered paper, put the paste in the mould and let it rise by fermentation, to twice its original quantity, by keeping it in a moderately warm place, then put in an oven, not too hot, to be baked till of a light colour.
Note, — It is impossible to determine on the exact length of time that this or any other cake should remain in the oven before it is done. This depends mainly upon the construction of the oven, but the way to ascertain whether a cake is properly baked is by running a small wooden skewer down its centre ; if this should be found diy and free from paste when withdrawn, the cake may be safely turned out of the hoop, when it will be found of a light colour, and have a smooth surface;
795. PARISIAN CAKE.
Have the following ingredients ready to make the paste required for Parisian cake : One pound of sifted flour, ten ounces of fresh butter, three ounces of pounded sugar, four whole eggs and four yolks, half a pint of cream, four ounces of Jordan almonds and one of bitter ditto, two ounces of candied orange peel, half an ounce of yeast, and a teaspoonful of salt.
Shred in small narrow strips the orange peel. Blanch and remove the hulls from the almonds, then wash and pound them to a very soft paste, adding a few drops of water to prevent them becoming oily, and mix with the
Records on this page
Almond PasteVictoria CakeParisian Cake