Guernsey Cake

Ingredients

• six ounces of butter
• four ounces of flour
• two ounces of ground rice
• a pinch of salt
• a quarter of a pound of finely-sifted loaf sugar
• an ounce of candied lemon, finely minced
• two ounces of dried cherries
• one ounce of angelica, chopped small
• the yolks of four eggs
• four drops of almond essence
• a table-spoonful of brandy

Method

1. 1

   Rub the butter to a cream, and work into it the flour and ground rice.

2. 2

   Add the salt, sugar, candied lemon, dried cherries, and angelica.

3. 3

   Blend thoroughly, then add the yolks of the eggs, almond essence, and brandy.

4. 4

   Line a cake-tin with oiled paper, add the whisked egg whites, beat all together for ten minutes, pour into the mould, and bake in a quick oven for three-quarters of an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 664. The excerpt below is the record exactly as published.

Guernsey Cake. — Rub six ounces of butter to a cream, and work into it four ounces of flour and two ounces of ground rice ; add a pinch of salt, a quarter of a pound of finely- sifted loaf sugar, an ounce of candied lemon, finely minced, two ounces of dried cherries, and one ounce of angelica, chopped small. When those ingredients are thoroughly blended, add the yolks of four eggs, well beaten, four drops of almond essence, and a table-spoonfid of brandy

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