Almond Cake

Name: Almond Cake
Yield: 10 servings
Ingredients: Beat the yolks of twelve eggs; with two cups of powdered sugar; beat the whites of the eggs; add gradually, one quart of sifted flour; with three teaspoonfuls of Equity baking-powder; half pound of blanched almonds; three tablespoonfuls of thick, sweet cream

From Temperance cook book, 1887

Serves 10

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 104. The excerpt below is the record exactly as published.

ALMOND CAKE. Beat the yolks of twelve eggs to a froth, with twc cups of powdered sugar, beat the whites of the eggs, and stir into the yolks and sugar; add gradually, one quart of sifted flour, with three teaspoonfuls of Equity baking-powder, half pound of blanched almonds, pounded, with rose water, beat well and add three tablespoonfuls of thick, sweet craam

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