Gateau Malakoff
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 76. The excerpt below is the record exactly as published.
GATEAU MALAKOFF— FRENCH Break half a pound of blanched almonds into small pieces, powder them with sifted sugar and brown lightly in the oven ; then pound fine in a mortar. Cream a quarter of a pound of fresh butter with half a pound of powdered sugar for twenty-five minutes, then mix well with the almonds. Have ready two cups of rich custard
Cook this with the app: pantry check, scaling, and the assistant.