Cake (Gateau) a la Minnehaha

Ingredients

• Half cup fruit jelly
• one cup raisins
• one cup currants
• half cup almonds
• two and a half cups water
• four tablespoons brandy
• juice of half lemon
• two tablespoons sugar
• two tablespoons cornstarch

Method

1. 1

   Cook jelly with two cups water; add fruit, almonds, sugar, lemon juice, and brandy, when boiling thicken with the cornstarch dissolved in half cup water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 588. The excerpt below is the record exactly as published.

two tablespoons cornstarch that has been dissolved in half cup water; add the yolks of three eggs stirred with five tablespoons sugar to a souffle; mix — carefully, so as not to take the lightness out of the yolks. Fill the cake, frost with a boiled caramel frosting, decorate with white frosting according to taste. Honey Cake ( Gateau au Miel) a la Mildred Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One cup honey, a pinch of salt, two cups water, the juice of a lemon and a little of the rind, two tablespoons corn¬ starch, yolks of three eggs, three tablespoons powdered sugar, three tablespoons brandy, a pinch of salt. How to Make the Filling. Put three-quarters cup honey and one and a half cups water on stove, leaving the rest of the honey for the frosting. Dissolve cornstarch in half cup water; thicken the honey — adding lemon juice, rind, and salt. Stir sugar and yolks to a souffle; add it slowly. Fill the cake, frost with a royal honey frosting, decorate with white frosting according to taste. Cocoanut Cake ( Gateau au Coco ) a la Ericsson Hammond Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One pound cocoanut, two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, three- quarters cup sugar, and a pinch of salt. How to Make the Filling. Put one and a half cups milk on stove, thicken with the cornstarch dissolved in half cup milk. Stir yolks of eggs and sugar to a souffle, add cocoanut — leaving one quarter of it for the decoration. Add brandy, yolks, and sugar. Fill cake, frost with a boiled chocolate frosting, and sprinkle with cocoanut all around. Cocoanut Chocolate Cake a la Lydie Matilde Gateau au Coco et au Chocolat, a la Lydie Matilde Four eggs, one cup sugar, two tablespoons brandy, three table¬ spoons cornstarch, four tablespoons melted butter, one cup flour, one teaspoon Royal baking powder, four ounces chocolate. How to Make It. Stir yolks and sugar to a souffle with a pinch of salt and brandy. Dissolve chocolate in half cup hot water; add (slowly) the yolks, flour, cornstarch, and the baking powder; mix together; last add the whites of the eggs — beaten stiff. Bake in two layers; split each in halves and fill. Filling. One pound cocoanut, two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, three- quarters cup sugar, a pinch of salt. How to Make the Filling. Put one and a half cups milk on stove, thicken with the cornstarch dissolved in half cup milk. Stir yolks of eggs and sugar to a souffle, add cocoanut — leaving one quarter of it for the decoration. Add brandy, yolks, and sugar. Fill cake, frost with a boiled chocolate frosting, and sprinkle with cocoanut all around. Cocoanut Cream Cake a la Ethel Bayes Gateau au Coco, Creme fouettee, a la Ethel Bayes Three eggs,' four tablespoons powdered sugar, four tablespoons flour, one tablespoon brandy, one small teaspoon Royal baking powder. How to Make It. Stir yolks and sugar to a souffle; add flour, brandy, and baking powder, then the whites — beaten stiff. Bake in two layers, then split each in halves and fill. Filling. One and a half cups water, five tablespoons granu¬ lated sugar, two tablespoons cornstarch, four ounces cut-up choco¬ late, two cups whipped cream. How to Make the Filling. Put one cup water on stove, add sugar, thicken with the cornstarch dissolved in half cup water, add chocolate. Take pan off stove, put on ice, stir very slowly until the custard becomes cold, add whipped cream — gently. Fill the cake, sprinkle with cocoanut in between the layers. (If fresh cocoanut is not at hand, the dried will do.) Frost with a boiled chocolate frosting; sprinkle with cocoanut. THE SWEDISH, FRENCH Jelly Layer Cake a la Emma Charlotte Gateau a la Gelee en couches, a la Emma Charlotte Three eggs, one cup powdered sugar, three tablespoons cream, one cup flour, one teaspoon Royal baking powder, a pinch of salt, one tablespoon brandy. How to Make It. Beat yolks of eggs and sugar to a souffle; add salt, brandy, and cream. Sift the flour with the baking powder, add a little at a time, beat well, last add the whites — well beaten. Bake, in four layers, from five to ten minutes. When cold, spread with currant jelly or any kind of fruit, put one layer on top of another, frost with a boiled pink frosting, decorate with white according to taste. Cream Fruit Cake with Pignolias Gateau aux Fruits a la Creme aux Pignolats Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one teaspoon Royal baking powder, one tablespoon btandy. How to Make It. Stir sugar and yolks to a souffle; add melted I butter, flour, baking powder, brandy, a pinch of salt, and, last, the whites of the eggs — well beaten. Bake in cake tins, in two layers; split each in halves and fill. Filling. One cup fruit syrup, one and a half cups water, two tablespoons cornstarch, two cups whipped cream, quarter pound pignolia nuts — part chopped very fine. Put the fruit syrup on stove, flavor with brandy and lemon juice, then add one cup water, thicken with the cornstarch dissolved in the other half cup water, stir on ice until cold. When cold, add two cups whipped cream. Fill the layers, sprinkle with the chopped pignolia nuts in between, put one layer on top of another, frost with a boiled pink frosting, decorate with white frosting and roses of the pignolia nuts. Cake ( Gateau ) a la Minnehaha Make the batter [see recipe: Cream Fruit Cake a la Pignolia]. Filling. Half cup fruit jelly, one cup raisins, one cup currants, half cup almonds, two and a half cups water, four tablespoons brandy, juice of half lemon, two tablespoons sugar

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