Almond Cake

Name: Almond Cake
Ingredients: One-half cupful of butter; two of sugar; two and a half of flour; three-quarters of a cupful of sweet milk; one-half a teaspoonful of soda; one teaspoonful of cream of tartar; whites of eight eggs beaten to a stiff froth; one pound of soft-shelled almonds blanched

From The housekeeper's companion, 1883

Almonds should be blanched by steeping in boiling water until skins are loose.

Presented as published in 1883. 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 The housekeeper's companion (1883), page 141. The excerpt below is the record exactly as published.

Almond Cake. — One-half cupful of butter, two of sugar, two and a half of flour, three-quarters of a cupful of sweet milk, one-half a teaspoonful of soda, one teaspoonful of cream of tartar, whites of eight eggs beaten to a stiff froth, one pound of soft-shelled almonds blanched

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