vegetarianpescatariansoy-freefish-freeshellfish-free
Almond Cakes a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 2
Serve decorated with candied fruit or maraschino cherries.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 509. The excerpt below is the record exactly as published.
One cup butter, one small cup sugar, one egg, two cups flour, one teaspoon Royal baking powder. Free butter from salt by putting it in cold water, dry it on a cloth, stir the butter in a bowl to a cream, add sugar, then the egg, brandy, flour, and baking powder. Line small cake tins very thin, and bake. When baked, do not turn out of the forms but fill. Filling. Whites of two eggs, two tablespoons chopped almond paste, two tablespoons powdered sugar, one tablespoon brandy
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