Almond Cake

Ingredients

• two pints of flour
• a piece of fresh butter the size of an egg
• a pinch of salt
• four eggs
• five ounces of powdered sugar
• seven ounces of well-powdered almonds

Method

1. 1

   Mix flour, butter, salt, eggs, sugar, and almonds.

2. 2

   Place in a mold and bake.

3. 3

   Ice the cake with pink icing sugar when done.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 23. The excerpt below is the record exactly as published.

Almond cake. Grey mullet with melted butter. Broil the mullet, and pour fresh melted butter with chopped parsley, pepper, and salt over it. Tendons of veal with white sauce. Prepare the tendons in the same way as breast of veal (see 16th of December). Stewed turnips. Peel the turnips all to one size, blanch, and drain ; butter a saucepan large enough for the turnips to lay side by side, place them on the butter and moisten with stock, flavour with salt, a little powdered sugar, and a stick of cinnamon ; as soon as they begin to boil, cover with a sheet of buttered paper, take the saucepan off the fire, place it near the oven and put hot coals on the cover, when suffciently cooked uncover the saucepan and leave the turnips until glazed ; when cold place them on a dish, melt the glaze with a little stock, take out the cinnamon, and pour this sauce over the turnips. Almond cake. Mix two pints of flour with a piece of fresh butter the size of an egg, a pinch of salt, four eggs, five ounces of powdered sugar, seven ounces of well-powdered almonds

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