Almond Cheese Cake

Ingredients

• Beat one-half pound sugar
• whites of five eggs
• four ounces almonds
• one teaspoon of almond extract
• one teaspoon of rose extract

Method

1. 1

   Blanch and pound the almonds, beat with the sugar and eggs, add extracts and bake in puff paste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 86. The excerpt below is the record exactly as published.

Almond Cheese Cake. Beat one-half pound sugar and whites of five eggs, blanch and pound four ounces almonds, beat with the sugar and eggs, New Century Cook Book, 171 add one teaspoon each of almond and rose extract and bake in puff paste. Almond Cake. Two cups of sugar, one cup sweet milk, one cup butter, three cups of flour, three teaspoonfuls baking powder, five eggs beaten separate. Bake in jelly tins. Filling for Cake. — Blanch and grate a pound of almonds and mix with a half pint of sour cream, and sweeten to taste. Spread between the cakes. Mrs. B. F. Head. Almond Loaf Cake. Beat ten eggs separately, the yolks with one and one-half cups of powdered sugar, added the grated rind and juice of one lemon, one cup of blanched chopped almonds, one heaping cup of sifted cracker flour, the whites beaten to a froth; bake in a moderate oven. Bertha Lewald. White Cake. One cup sugar, whites of four eggs, one-half cup of butter, one-half cup sweet milk, one and one-half teaspoonful baking powder. Use as much flour as necessary. Mrs. Josie Baker. White Cake. Cream together one and half cups sugar, with one-half cup butter. When thoroughly creamed add three-fourths of a cup of milk, at intervals, and the whites of four eggs, beaten to a stiff froth, sift two teaspoonfuls of baking powder with two and one-half cups flour, and add; flavor with vanilla. This is also good for loaf as layer cake. Laura C. Bates, M. D. White Cake. One half cup of butter, two cups of sugar, one cup of milk, or half water, three cups of flour, three teaspoonfuls of baking powder. Beat up with whites of five eggs. Flavor to suit. Mrs. Garigus. White Cake. One cup of butter, two cups of sugar, three cups of flour, one cup of water, whites of four eggs, two teaspoons of baking powder. Beat the whites stiff and add the last thing. Mrs. Forester. 172 New Century Cook Book. White Cake. One cup sugar, one-half cup butter beaten to cream, three cups of flour, one large teaspoon of baking powder sifted with flour and then stirred into the butter and sugar; add the whites of five eggs beaten to a stiff froth, one cup of cold water; flavor. Delicious and inexpensive White Cake. Cream together one cup sugar, one-half cup butter, 'then add the whites of four eggs well beaten, three-fourths of a cup of water, two teaspoons baking powder in two cups finely sifted flour. Bake in shallow tins and cut in small squares. Flavor to taste. Mrs. Weatherson. White Cake. Whites of four eggs, three-fourths of a cup of butter, one and one-half cups of sugar, three-fourths of a cup of sweet milk, four cups of flour, two teaspoonfuls of baking powder; cream butter and sugar together, add milk, flour and baking powder, lastly add whites of eggs beaten stiff; flavor with vanilla. Mrs. E. A. Stearns. White Layer Cake. Two cups sugar, whites of four eggs, four tablespoonfuls melted butter, one cup milk, two and three-quarter cups flour, two tablespoonfuls Dr. Price's baking powder, flavor with vanilla. Mrs. E. S. Smith. White Cake. Two cups sugar, one-half cup butter, three-fourths cup of milk, whites of eight eggs, three and one-half cups flour, two teaspoons baking powder. Mrs. W. Everett. White Cake. Two cups sugar, one-half cup butter, one cup milk, eight eggs, two teaspoonfuls baking powder, three cups flour. Fla- voring. Mrs. L. McDougall. White Cake. One cup sugar, beaten to a cream, with one-half cup of butter, stir in gradually two-thirds of a cup of sweet milk, add two cups sifted flour, containing two even teaspoons baking powder, then add the whites of three eggs beaten to a stiff froth. Flavor with almond. Mrs. J. H. Thomas. New Century Cook Book. Blueberry Cake. One cup butter, three cups sugar, one cup sweet milk, four _ cups flour, two teaspoons baking powder, one-fourth teaspoon soda, five eggs beaten separately, a little nutmeg, one quart blueberries added the last thing after flouring thoroughly. Bake in a dripping pan, then sift powdered sugar on top. Mrs. James Angus. Blueberry Cake. One and a half cups sugar, two eggs, three-fourths cup sweet milk, three cups flour, two teaspoons baking powder, one tablespoon hard butter, one quart box blueberries; bake in. steady oven one hour. Do not beat the berries in but stir in carefully the last thing. Very good to eat fresh. Mrs. B. F. Head. Marble Cake. Whites of two eggs, half cup white sugar, piece of butter as large as an egg, half cup sweet milk, one cup flour, two tea- spoons baking powder. Dark Part. — Yolks of two eggs, half cup butter, two tablespoons molasses, half cup brown sugar, half cup sour milk, one cup sugar, one teaspoon each of cinnamon and cloves, a little nutmeg, one teaspoon soda. Mrs. E. W. Burke. Marble Cake. White Part. — Half cup of butter, one cup of sugar, beaten to a cream; two- thirds cup of sweet milk, one tea- spoon of lemon extrac

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