Duchess Cakes
From Puddings and Pastry à la Mode, 1889
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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.
Duchess Cakes. Take half an ounce of flour, and stir half an egg with it, add three yolks of eggs, two ounces of powdered sugar, three pounded macaroons, a pinch of salt, the whites of two eggs ; stir till all is well mixed ; add half a gill of cream, a few strips of citron, a dessertspoonful of currants, a very little chopped angelica, and glac^ cherries, and two or three preserved orange-flower leaves
Cook this with the app: pantry check, scaling, and the assistant.