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Cherry Cakes
From The encyclopædia of practical cookery, 1890
Serves 4
Serve cold if preferred.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 279. The excerpt below is the record exactly as published.
Cherry Cakes. — (1) Prepare lib. of tart-paste, cut into halves, and roll it out thin. Put small groups of preserved Cherries all over the paste, leaving a short space between each ; brush all round them with beaten egg, then put the other half of the paste on the top, and press it gently round each group of Cherries. Cut out the cakes, prick them, and brush them over with a paste-brush dipped in beaten egg. Butter a baking-sheet, place the cakes on it a short distance from each other, and bake in a quick oven. When cooked, take the cakes off the tin, arrange on a folded napkin or an ornamental dish-paper, and serve. They may be served cold if preferred See Pig. 439. (2) Well beat six eggs, mix with them Jib. of crumb of bread that has been soaked in milk, Jib. of sugar, 4oz. of butter that has been slightly warmed, 2oz. of blanched and pounded almonds, and a small quantity of powdered cinnamon. Work the ingredients until well mixed, and add 1 Jib. of Cherries
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