Aurelian Cake

Name: Aurelian Cake
Yield: 2 servings
Ingredients: half a pound of ground rice; half a pound of loaf sugar; the well-whisked yolks of twelve; the whites of seven eggs; a little brandy; a few drops of essence of almonds

From Cassell's dictionary of cookery, 1892

Serves 2

Time to bake: half an hour. Probable cost: 1s. 8d. Sufficient for a medium-sized mould.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 184. The excerpt below is the record exactly as published.

a few drops of essence of almonds, pour the mixture into a well-oUed mould, tie in a cloth, and boU it. Tima out, and serve with sweet sauce. A little brandy wiU be an improvement. Time to boil, two hours. Probable cost, Is. Sufficient for four or five persons. Aurelian Cake.— Mix half a pound of ground rice and half a pound of loaf sugar well together. Add to them the well- whisked yolks of twelve and the whites of seven eggs, with a little brandy

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