Almond Flowers

Ingredients

• an egg
• almonds
• powdered sugar
• strips of apple jelly
• strawberry jam

Method

1. 1

   Blanch and cut almonds into strips lengthwise; press them slanting into paste closely around smaller circles, sift over powdered sugar and bake twenty minutes.

2. 2

   Garnish between the almonds with strips of apple jelly, and place in center of top a little strawberry jam; pile high on dish and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 429. The excerpt below is the record exactly as published.

an egg, and place one of the smaller pieces on each. Blanch and cut almonds into strips len^hwise ; press them slanting into paste closely around smaller circles, sift over powdered sugar and bake twenty minutes. Garnish between the almonds with strips of apple jelly, and place in center of top a little strawberry jam ; pile hign on dish and serve. To make Alrrumd Tablets, roll Puff Paste verv thin and cut with the pastry i'ageer into strips three inches and a half long, and an inch and a lalf wide. Spread half of them Vith a thin filmy layer of jam or marmalade, (not jelly) lay on each a strip without jam and bake ir^ quick oyen. When well risen and brown take out, brush with Pastry Frostins as directed, sprinkle chopped almonds over and return to oven till frosting is well set, and almonds just colored. Serve hot or cold on napkin, piled log-cabin fashion. Risaolettea. — Roil out very thin, about as thick as a fifty-cent piece, any trimmings of Puff Paste ; put about half a tablespoon mar- malade or jam on it, in places about an inch apart, wet lightly round each, and place a piece of paste over all ; take a small round, cutter an inch and a half in diameter and press round the part where the marmalade or jam is with the thick part of the cutter : cut them out with a cutter a size larger, lay on baking tin, brush over with white of egg ; add the inch circles as in Almond Flowers and finish in same way, omitting the almonds. Serve in pyramid form. Preserve Sandwiches^ — Roll Puff Paste out thin and place in a square baking pan, cut to fit, and spread with peach, green-gage or any preserve ; place over this another thin layer of paste, press edges well together and lightly mark the top crosswise in lines one inch apart, and lengthwise two inches apart, to show where to cut when done. Bake half an hour and just before done use Pastry Frosting as directed and brown in oven. When cold, cut off in two-inch lengths, arrange in a circle overlapping each other, as illustrated and serve with whipped cream in center. Peach Short'Cdke, — Bake three sheets of sponge-cake as for jelly cake ; cut peaches in thin slices and sprinkle with sugar a few minutes before using, keeping closely covered ; prepare cream by whipping, sweetening and adding flavor of vanilla if desired ; put layers of peaches between the sheets of cake, and also on top, and pour the cream over each layer and over the top. Strawberry and Raspberry Short-cake made same way. Or, instead of the whipped cream, spread a meringue over each layer of fruit, allowing white of one egg for each layer. 600 PASTBY. Strawberry Short-cake. — Bake a sponge-cake in three or four layers, or cut the sheet obtained from baker to fit the platter, and build by placing on each layer or sheet, a layer of strawberries J>reparea as aboye, and covering with custard, previously made as oUows : . Heat pint milk with half cup sugar to almost boiling, then stir in well-beaten yolks of three eggs, and stir until it begins to thicken ; let cool and favor with vanilla or almond extract. May be handsomely finished by placing layer of berries on top, covered with a meringue of the whites of eggs ; or leave ofi* the berries and whip into the meringue enough bright jelly to color nicely and heap on top. Or, if wanted served individually, line paper cases witn strips of sponge-cake cut to fit the sides, then fit in a bottom piece and fill with the following preparations. Mash quart strawberries with two cups sugar and rub •through sieve ; dissolve one and a half ounces gel- atine m a cup milk, set where it will warm gradu- smratoi* swt csk*. ally ; whip three pints thick sWeet cream, to a froth, then whip in dissolved gelatine, add strawberry pulp, and when partially stiffened fill the prepared cases, cover each with a layer of strawberries, care- fully setting each berry on end, and sprinkle powdered sugar

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