Almond Cakes

Ingredients

• 6oz. of finely-shred almonds
• hoz. each of ground cloves
• hoz. each of ground cinnamon
• half a grated nutmeg
• the grated rinds of two lemons
• 6oz. of sifted crushed loaf sugar
• 2oz. ca di of finely-chopped orange-
• lemon- and citron-peels
• lemon- and citron-peels
• a liqueur-glassful of kirschenwasssr
• about the same quantity of orange-flower water
• 4 >z. of bicarbonate of soda
• 1 table-spoonful of water
• 14>z. of sifted flour
• 2oz. more of the flour

Method

1. 1

   Mix all ingredients over a slow fire for about six minutes.

2. 2

   Turn the mixture into a basin, cover, and set aside for three days.

3. 3

   Divide into four parts, roll out to 0.5 in thickness, place on baking sheets, mark into oblong shapes, remove excess flour, bake until three-parts done, cover with royal icing, bake to a light color, cool, break where marked, and store in a dry place for six or seven months.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 275. The excerpt below is the record exactly as published.

6oz. of finely-shred almonds, hoz. each of ground cloves and cinnamon, half a grated nutmeg, and the grated rinds of two lemons. Mix well, put in 6oz. of sifted crushed loaf sugar, 2oz. ca di of finely-chopped orange-, lemon- and citron-peels, a liqueur-glassful of kirschenwasssr, and about the same quantity of orange-flower water ; incorporate thoroughly, add 4 >z. of bicarbonate of soda dissolved in 1 table-spoonful of water, and lastly 14>z. of sifted flour. Work the whole together over a slow fire for about six minutes, turn the mixture out into a basin, cover, and set it aside in a co il place for about three days before using. Divide the paste into four equal parte, put them on a board with 2oz. more of the flour

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