Breton Cake

Ingredients

• Half a pound of flour
• 1 tablespoonful of rum
• 1 pinch of salt
• quarter of a pound of brown sugar
• quarter of a pound of fresh butter
• quarter of a pound of chopped and pounded Jordan almonds
• the yolks of 4 eggs
• the whites of 2
• some chopped candied peel
• a few drops of essence of vanilla

Method

1. 1

   Mix all ingredients into a very smooth paste and let it stand for three-quarters of an hour.

2. 2

   Place on a flat tin with raised sides, rub with beaten egg, and bake until cooked.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 82. The excerpt below is the record exactly as published.

Breton Cake. Half a pound of flour, 1 tablespoonful of rum, 1 pinch of salt, quarter of a pound of brown sugar, quarter of a poimd of fresh butter, quarter of a pound of chopped and pounded Jordan almonds, the yolks of 4 eggs, and the whites of 2, some chopped candied peel, a few drops of essence of vanilla

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