vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Gateaux
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 83. The excerpt below is the record exactly as published.
Almond Gateaux. Half gill of cream, \ gill of water, 2 oz. butter, 1 oz. iugar, 3 oz. almonds, desiccated ; 4 yolks of eggs, 2 whites of eggs, \ teaspoonful essence of Vanilla. Put the cream, water, butter, and sugar into a stewpan, and let it come to the boil ; then mix into this the desiccated almonds. Stir well, and cook gently for five minutes. Put the yolks and Vanilla into a basin, and stir eight or nine minutes. Add the almond mixture to this; then the whites of eggs, stiffly whipped. Pour into a round shallow tin \\ inch deep, , linecj wi£h 208 MISS CAMERON'S COOKERY BOOK. buttered paper, and bake in a moderate oven twenty-five minutes. Cover with transparent icing, and decorate 'with pistachio nuts. Ginger Nuts. One lb. of flour, £ lb. brown sugar, 2 oz. ground ginger, 1 ofc- beef dripping, or 1 oz. Hugon's beef suet, 1 oz. butter* 1 teaspoonful baking powder, 2 eggs. Rub -the butted and dripping into the flour, add the sugar, ginger, and powdef* then the eggs beaten. Mix into a firm paste. Roll out o-** the board, and cut into small rounds with a cutter, and bak^ on a greased baking sheet, in a steady oven, for ten minutes, Shrewsbury Oakes. Quarter lb. butter, 2 eggs, 6 oz. flour, 4 oz. sugar.
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