Frenchdessert

Almond Cakes

Name: Almond Cakes
Yield: 4 servings
Cuisine: French
Ingredients: 8 ounces sweet almonds; 1 ounce bitter almonds; 6 tablespoonfuls of sugar; 8 eggs well beaten; 6 tablespoonfuls of dry flour; ½ pound of butter; small buttered tins

From With a saucepan over the sea, 1902

Serves 4

A celebrated recipe from Pithiviers.

Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 55. The excerpt below is the record exactly as published.

ALMOND CAKES. (Pithiviers.) This French town is as celebrated for its al- mond cakes as Basle is for honey cakes. Travel- lers ask for them, but can rarely obtain a recipe for either. II 161 With a Saucepan over the Sea Blanch and pound 8 ounces sweet almonds and I ounce bitter almonds, add 6 tablespoonfuls of sugar, and 8 eggs well beaten, 6 tablespoonfuls of dry flour, and the zest or rind of a lemon. Add yi pound of butter, and stir all lightly. Pour into small buttered tins

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