Gateau Napolitaine
From Cassell's dictionary of cookery, 1892
Serves 8
Time: one hour to prepare.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 583. The excerpt below is the record exactly as published.
te au, Napolitaine .—Cut a large round spongecake into shces nearly an inch thick. Spread a little good jam on each shce, and re- place it in its original position, allowing it to soak in a little noyeau or maraschino before another slice is placed upon it. The topmost piece of cake should have jam on the under side. Sweeten a breakfast-cupful of thick cream, and flavour it according to taste. Pour this round the cake, which should be orna- mented with sugar-icing, coloured with cochi- nea
Cook this with the app: pantry check, scaling, and the assistant.