Filbert Cakes

Ingredients

• 4 ozs. of shelled almonds
• 4 ozs. of shelled filberts
• the yolks of twelve eggs
• Y2 lb. of stale sponge cake
• Y2 lb. of butter
• From 1 Y2 lbs. of sugar
• about a cupful of water

Method

1. 1

   Blanch almonds and beat to a paste with orange-flower water.

2. 2

   Blanch and toast filberts, then pound to a powder.

3. 3

   Beat yolks of eggs for half an hour, add almonds, filberts, and powdered sponge cake.

4. 4

   Melt butter and mix in.

5. 5

   Make a heavy syrup with sugar and water, add to mixture while stirring.

6. 6

   Heat until a thick paste forms, drop by teaspoonful on floured tins, and bake in a hot oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 60. The excerpt below is the record exactly as published.

Filbert Cakes.* — Blanch 4 ozs. of shelled almonds and beat them to a paste, adding a few drops of orange- flower water from time to time to pre- vent them from getting oily. Blanch 4 ozs. of shelled filberts, toast them, and pound to a powder. Beat the yolks of twelve eggs for a half-hour, and when very light, add the almonds, the filberts, and Y2 lb. of stale sponge cake, which has also previously been powdered. Melt Y2 lb. of butter and add to this mixture. Stir thoroughly to mix the whole well. From 1 Y2 lbs. of sugar make a heavy syrup by add- ing about a cupful of water

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