Cake (Almond)

Ingredients

• 1 lb. Almonds blanched and pounded
• 6 Eggs
• 5 Tablespoonfuls of Finest Pounded Biscuit
• 1 oz. Bitter Almonds
• 1 lb. Loaf Sugar (sifted)

Method

1. 1

   Blanch and pound almonds, beat yolks of eggs, mix with sugar, then alternately add whites and almonds, then biscuit.

2. 2

   Bake in a buttered mould for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 8. The excerpt below is the record exactly as published.

CAKE {ALMOND). (Mrs. Versfeld's old Dutch Recipe.) Ingredients. I lb. Almonds blanched and pounded la Eggs. with Rose Water. S Tablespoonfuls of Finest Pounded I oz. Bitter Almonds. Biscuit. 1 lb. Loaf Sugar (sifted), (500 Almonds go to a lb. ) Blanch and pound the almonds, beat up the yolks of the eggs, mix with the sugar; then add alternately the whites and almonds, then the biscuit. Bake in a well- buttered mould for an hour and a half in a moderate oven, with a buttered paper over the mould. Very good. CAKE {BERG RIVER). (Mrs. Melck's Recipe.) Ingrediend. > Eggs. 25 Sweet Almond! Their weight in Sugar. 10 Bitter Almonds. The weight of 3 Eggs in Flour. Some Citron Preserve; I Lemon. Whisk the eggs to a froth, the whites and sugar tO be mixed first, then the yolks and other ingredientSt Bake in buttered mould for one hour. Good. C] CAKE (BIRTHDAY— BUTTERMILK— CHOCOLATE). CAKE {.BIRTHDAY). (Mrs. Andrews' Recipe.) Ingredients. I lb. or Finest Flour. \ lb. Almonds blauched and :ut I lb. Sugar. small. I lb. Butter. J lb. Candied Preserve*. I lb. Currants. 7 Eggs. J lb. Chopped Raisins. 1 Glass of Brandy. A few Cloves, Cinnamon, Nutmeg, and Ginger. Beat the butter to a cream, mix with sugar, then eggs, yolks first, then whites, then flour, currants, etc. ; mix all very well. Bake in well-buttered mould for two hours, with buttered paper over, in moderate oven. CAKE {BUTTERMILK). (A cheap, homely Cake.) Ingredients. S cups Flour. I bottle Buttermilk. 2 cups Sugar. 2 tablespoons Cinnamon. 1 Qup Currants. Some " Naartje " (Tangerine Otange) I tablespoon Butter. Peel. 3 teaspoons Carbonate of Soda. Vanilla Essence may be used instead. Mix the butter and sugar ; then mix with the flour the spices, soda, and currants. Stir in alternately a little flour and buttermilk. Have ready buttered moulds. Bake in a moderately quick oven. CAKE {CHOCOLATE). Ingredients. Whites of 7 Eggs. i lb. Sugar, i lb. Grated Chocolate. Whisk the whites stiffly, mix with sugar and chocolate, first roll the chocolate and sugar together ; drop on a well- buttered paper. Let it stand for an hour to dry before putting into the oven, which is not to be quite so warm. Bake about ten minutes. When quite cold remove from the paper. CAKE (COCOANUT— MRS. FAURE'S— GENOA). CAKE {COCOANUT). (Mrs. Ried of Swellendam's Recipe.) Insyedtenis. X Large or s Small Cuooanuts. i lb. Batior. X lb. Loaf Sugar. | lb. Fluui'. 6 Eggs

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