Jessina Sultana

Ingredients

• one-half pound of flour
• six ounces of butter
• the yolks of two eggs
• grated peel of one-half a lemon
• two tablespoonfuls of water
• four ounces of almond paste
• the whites of two eggs
• one quart of fine strawberries

Method

1. 1

   Sift flour, mix with butter, yolks of eggs, lemon peel, and water to form a paste.

2. 2

   Blend almond paste with egg whites, mix both pastes, and chill.

3. 3

   Roll out, cut into rounds, bake, and fill with strawberries and cream.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 31. The excerpt below is the record exactly as published.

JESSINA SULTANA — Sift one-half pound of flour in a bowl. Into the center of this put six ounces of butter and the yolks of two eggs, grated peel of one-half a lemon and two tablespoonfuls of water. Mix to a firm paste. Blend four ounces of almond paste with the whites of two eggs, mix the two pastes together on a floured board and work until per- fectly smooth, then place on ice for an hour. Fill the shells of two meringues with pink whipped cream. Roll out the paste one-half an inch thick, cut into a round piece, lay on buttered paper and bake in a moderate oven. When cold, put one quart of fine strawberries

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