Gateau de Noisettes
From Bread, cakes, and biscuits, 1902
Serve hot or cold, may be served with a rich sabayou or liqueur-flavoured custard sauce.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 102. The excerpt below is the record exactly as published.
Gateau de Noisettes (French). — Beat the yolks of six eggs and 4oz. caster sugar for fifteen minutes, then add in gradually 4oz. ground Barcelona nuts, loz. ground almonds, two powdered cloves, and five coffee beans powdered
Cook this with the app: pantry check, scaling, and the assistant.