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Almond Cake
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 67. The excerpt below is the record exactly as published.
Almond Cake Weigh three eggs, take their weight of flour, butter, and white sugar; blanch three ounces almonds, and pound them well with a tablespoon of lemon juice
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