Gateau a la Reine

Name: Gateau a la Reine
Ingredients: an eight-egg sponge cake; French flour; a quarter of a pound of almonds; half a pound of best butter; a thick syrup; with vanilla

From The Dudley book of cookery and household recipes, 1909

Mask with syrup or chocolate.

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 66. The excerpt below is the record exactly as published.

GATEAU A LA REINE Prepare an eight-egg sponge cake made with French flour in which you have mixed a little vanilla in powder. Bake it in a charlotte mould, and when cold cut it across in slices three-quarters of an inch thick. Pound a quarter of a pound of almonds very dry — sweet almonds — and pass them through a tammy. Then break up with this half a pound of best butter. When firm add a thick syrup with vanilla

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