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Cake with Filling

Name: Cake with Filling
Yield: 8 servings
Ingredients: 3 ounces butter; the yolks of 2 eggs; 2Y8 tablespoonfuls powdered sugar; 1 teaspoonful vanilla extract; lYs ounce fine-cut citron; 3 ounces fine-cut hazelnuts; 2 ounces fine-cut pistachio; 3 to 4 tablespoonfuls Madeira or sherry wine

From European and American cuisine, 1914

Serves 8

Bake the cake layers in paper-lined jelly tins until a delicate brown.

Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 373. The excerpt below is the record exactly as published.

3 ounces butter to a light white cream, add the yolks of 2 eggs, one at a time, while constantly stirring ; next 2Y8 tablespoonfuls powdered sugar, 1 teaspoonful vanilla extract, lYs ounce fine-cut citron, 3 ounces fine-cut hazelnuts, 2 ounces fine-cut pistachio, and 3 to 4 tablespoonfuls Madeira or sherry wine

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