Jessina Sultana

Ingredients

• Sift y^ pound of flour
• the yolk of 1 egg
• 3 ounces butter
• the fine-chopped peel of ^t lemon
• 2 tabledpoonfuls cream
• 2 ounces almond paste
• the whites of 2 eggs
• 1 quart fresh strawberries
• 3 tablespoonf uls powdered sugar
• 1 pint whipped cream

Method

1. 1

   Mix flour, yolk of 1 egg, butter, lemon peel, and cream into a firm paste.

2. 2

   Combine almond paste with egg whites, add to the paste, and chill for 1 hour.

3. 3

   Roll out and cut into rounds, brush with beaten eggs, and bake until golden.

4. 4

   Once cooled, fill with strawberries, sprinkle with powdered sugar, and top with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 384. The excerpt below is the record exactly as published.

Jessina Sultana. — Sift y^ pound of flour into a bowl, make a hollow in center, put in the yolk of 1 egg, 3 ounces butter, the fine-chopped peel of ^t lemon, and 2 tabledpoonfuls cream; mix all into a firm paste. Mix 2 ounces almond paste with the whites of 2 eggs, add it to the above paste^ work it for 3 minutes on a board, then place it for 1 hour on ice ; then roll out the paste y^ an inch in thickness, out it out into a round piece, lay it on buW tered paper, place on a baking sheets brush over with beaten eggs, and bake to a fine golden color in a medium hot oven ; remove, and when cold put 1 quart fresh strawberries in the center, sprinkle over 3 tablespoonf uls powdered sugar, cover with 1 pint whipped cream

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