Albert Cake or Biscuits

Ingredients

• the yolks of twelve eggs and the whites of two
• ten ounces of pounded sugar
• eight ounces of finely-chopped almonds
• six ounces of flour
• two ounces of finely-shred candied orange-peel
• a tea-spoonful of cinnamon powder
• half a tea-spoonful of ground cloves
• a little grated lemon-rind

Method

1. 1

   Beat yolks and whites of eggs, mix with sugar and almonds.

2. 2

   Whisk remaining egg whites, mix with flour, orange-peel, cinnamon, cloves, and lemon rind.

3. 3

   Pour batter into a mould and bake.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 120. The excerpt below is the record exactly as published.

Albert Cake or Biscuits. — T^.v; the yc^.ks of twelve eggs and the whites Ci. i;wo, and beat them up with ten ounces of pounded sugar and eight ounces of finely - chopped almonds, for twenty minutes. Whisk the remaining whites of the eggs, and mix with them six ounces of flour, two ounces of finely- shred candied orange-peel, a tea-spoonful of cinnamon powder, half a tea-spoonful of ground cloves, and a little grated lemon-rind. Slix aU thoroughly together, and pour the ALB ( 3 ) ALE batter into a convenient sized mould, and bake in an oven with a moderate beat for about an liour. When aono, and sufficiently cold, cut CAKE MOULD. into thin slices ready for serving. Albert biscuits may be also baked in small tins or moulds, which should be buttered and floured. Probable cost, 2s. 6d. Sufficient for a quart mould. Albert Pudding. — Beat half a pound of butter quite thin, then gradually mix with it five well-beaten eggs, half a pound of flour, and si.x ounces of loaf sugar on which the rind of a lemon has been grated ; add half a pound of stoned raisins, and place the entir-e mixture in a mould wliich has been well buttered and lined ALBERT PUDDING. with slices and stars made of citron, peel, and figs. Tie it up closely, and steam or boil it for at least three hours. Serve it with good melted butter, flavoured with lemon and brandy. Sufficient for six persons. Probable cost, 2s., exclusive of brandy. Albert Pudding (another way). — Beat a quarter of a pound of butter to a cream, and stir into it the yolks of three eggs. Add gradually a quarter of a pound of sugar, quarter of a pound of flour, quarter of a pound of sultana raisins, and last of all, the whites of the eggs, well whisked. Pour into a buttered mould, cover -with an oiled paper and a cloth, and steam it. Serve with wine sauce. Time to steam, three hours. Probable cost, Is. Suf- ficient for foTO- persons. Albert's (Prince) Pudding.— Lay the thin rind of a lemon over half a pound of crumbled Savoy cake, and pour over them haK a pint of boiling milk ; add a good pinch of salt, tjhe yolks of four eggs and the whites of two,

Cook this with the app: pantry check, scaling, and the assistant.