Cherry Cake (German)

Ingredients

• A quarter of a pound of Butter
• A quarter of a pound of Breadcrumbs
• Two pounds of black Cherries
• Two ounces of Almonds
• Cinnamon
• Cloves
• The whites of six Eggs
• Two ounces of castor Sugar
• a pint of Milk

Method

1. 1

   Pick and stone the cherries.

2. 2

   Make the milk hot and melt the butter in it.

3. 3

   Blanch the almonds and put them through the nut mill, and pound them well in a mortar.

4. 4

   Mix the almonds with the breadcrumbs, sugar, and a pinch each of cloves and cinnamon.

5. 5

   Pour over the milk and melted butter, mix again carefully, and add the cherries.

6. 6

   Stir in the whites of eggs, which must be well beaten.

7. 7

   Bake in a shallow tin in a moderate oven for an hour.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 54. The excerpt below is the record exactly as published.

e pint of Milk. Quarter pint of Cream. Whites of Rind of half a Lemon (grated). Half a wineglass of Sherry. Two ounces of Sugar. Four ounces of Macaroons, four Eggs. Soak the gelatine in a little of the milk ; whip the whites of the eggs very stiff, also the cream ; boil the rest of the milk with the sugar and lemon rind, add it to the gelatine, stirring all the time ; when dissolved turn into a bowl, and mix all together. Add the sherry and beat until it is thick. Line a plain buttered mould with the macaroons, pour the mixture in, and let it stand until next day. (May be coloured with cochineal if liked.) 235. Cherry Cake (German). Ingredients. A quarter of a pound of Butter. A quarter of a pound of Bread- crumbs. Two pounds of black Cherries. Quarter of a Two ounces of Almonds. Cinnamon. Cloves. The whites of six Eggs. Two ounces of castor Sugar

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