Ballette
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 83. The excerpt below is the record exactly as published.
^ lb. fresh butter. ^ lb. castor sugar. | lb. ground almonds. 2 eggs. 1 oz. casumen. Place the casumen, 5 oz. of the flour and all the butter before the fire for a few minutes, then mix it with the sugar, almonds and eggs. Turn the mixture on to a floured board and roll out thin, using the remaining 3 oz. of flour in so doing. Take 2 round biscuit cutters, one two sizes smaller than the other and stamp the paste out in rings, place them on a greased tin, sprinkle them with ground almonds and white sugar, and bake 15 minutes in a brisk oven. ALMOND ROCK CAKES. 4 oz. almonds, blanched and cut into spikes. 3 oz. mixed peel. 1 oz. flour, lb. castor sugar. 2 oz. butter. 2 whites of eggs. Beat the whites, and mix all the ingredients together to a light paste. Place the mixture in small heaps on wafer paper. Bake in a moderate oven for about 20 minutes. CAKES, BREAD AND BISCUITS. 153 BALLETTES. \ lb. fresh butter. 1 oz. creme deriz (Groult’s). 2 oz. line flour. 3 whole eggs. £ oz. baking-powder. Grated lemon rind. 3 oz. vanilla sugar. H oz. ratafia crumbs. Pink icing. Carmine.
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