Gateau a l'Ecossaise
From The Dudley book of cookery and household recipes, 1909
When the cakes are cold, lay them one upon the other with a layer of some kind of preserve between each.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 63. The excerpt below is the record exactly as published.
two ounces of Hungarian flour, six ounces sifted white sugar, twelve ounces of butter, a little salt, the yokes of six eggs, the whites of three eggs, cream the butter and sugar together, then the yolks of eggs. ¥ SCOTCH SHORTBREAD MIX three-quarters of a pound of butter into one poimd of flour. Add one teaspoonful of salt and a quarter of a pound of fine sugar, roll out and bake very slowly. Sugared carraway seeds may be sprinkled on top of the cakes if liked, the edges can be gauffred with a knife before baking. 216 CAKES, BISCUITS, SCONES, ETC, ORANGE CAKE SIX ounces of Vienna flour, five ounces of castor sugar, the rind of two oranges grated, one tea- spoonful of baking powder, three eggs. Beat the eggs and sugar together to a smooth cream, add the flour and baking powder sifted, and the orange rind. Mix all well together and bake in a quick oven for a quarter of an hour. When cold ice it with French icing, made of half a pound of icing sugar worked well with the juice of the oranges. When well mixed pour this all over the cake. ¥ GATEAU A LA PORTUGUESE Half a pound of ground sweet almonds, two or three bitter almonds also gi’ound. Place in a basin the rinds of two oranges, finely grated, also the juice of the oranges, three-quarters of a pound of fine castor sugar, the yolks of sixteen fresh eggs. Stir all together until it becomes like a creamy sponge. Whisk the whites of ten eggs very stiff, and dredge the same into the mixture slowly and lightly with six ounces of potato flour. Bake very much like a sponge cake in a deep cake tin. Turn out on to a pastry wire, whilst hot, so as to mark the cake with the impression of the wire. Serve with compote of fruit for lunch. 217 THE DUDLEY RECIPES GATEAU A L’ECOSSAISE QIIX ounces of flour, four ounces of butter, two ^ ounces of sugar, half an ounce of ground almonds, the yolk of one egg
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