vegetarianpescatariansoy-freefish-freeshellfish-free
Fine Venetian Cake
From Modern cookery, in all its branches, 1884
Serves 12
Can be decorated with preserves and icing.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 475. The excerpt below is the record exactly as published.
FINE VENETIAN CAKE OR CAKES. Take of sound Jordan almonds, blanched and well dried at the mouth of a cool oven or in a sunny window, seven ounces, full weight, and one of bitter almonds with them ; pound the whole to a perfect paste with a few drops of white of egg or orange-flower water ; then mix them thoroughly with one pound of flour and eight ounces of butter (which should be cool and firm, or it will render the paste too soft), and break this down quite small ; then 548 MODERN COOKERY. [chap. xxvi. add eight ounces of pounded sugar, on part of which the rind of a fine lemon has been rasped previously to its being crushed to powder. Make these into a paste with the yolks of four eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.