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Fancy Small Cakes with Almonds a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 601. The excerpt below is the record exactly as published.
Fancy Small Cakes with Almonds a la Ericsson Hammond Petits Gateaux de Fantasie, aux Amandes, a la Hammond Two tablespoons butter, two eggs, two tablespoons cream, two tablespoons cornstarch, three tablespoons powdered sugar, three tablespoons chopped almonds, three tablespoons flour, one table¬ spoon brandy, one teaspoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle, add the melted butter, flour, baking powder, cornstarch, cream, and brandy. Beat whites of the eggs to a stiff froth. Mix gently. Put on a buttered baking sheet, sprinkle with chopped almonds, and bake; cut in fancy shapes, while hot frost with a boiled or fondant frosting, decorate with flowers made from almond paste. How to Make the Flowers. Quarter cup almond paste, three tablespoons sugar, quarter teaspoon lemon juice. Mix all to¬ gether; work a long time. Make into any color and shape desired. Fancy Maple-Sugar Cakes a la Gustaf Gateaux de Fantasie au Sucre d’Erable, a la Gustaf Three eggs, four tablespoons flour, four tablespoons powdered sugar, one small teaspoon Royal baking powTder, one tablespoon brandy
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