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Cake de Pitilliviers

Name: Cake de Pitilliviers
Yield: 2 servings
Ingredients: four ounces of pounded almonds; half a pound of powdered sugar; two ounces of chopped, candied lemon-peel; a quarter of a pound of good, fresh butter; four eggs, well beaten

From The table, 1889

Serves 2

Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 296. The excerpt below is the record exactly as published.

Cake de Pitlliviers. — Put in a vessel four ounces of pounded almonds (No. 1207), half a pound of powdered sugar, two ounces of chopped, candied lemon-peel, and a quarter of a pound of good, fresh but- ter. Mix in gradually four eggs, well beaten

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