Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Leaf Cake
From The encyclopædia of practical cookery, 1890
Serves 12
Serve when icing is dry.
A modern interpretation · AI-generated from the original record
Ingredients
- Jib. of sweet almonds
- half-a-dozen bitter ones
- yolks of eight hard-boiled eggs
- fib. of butter
- ljlb. of flour
- Jib. of caster sugar
- three well-beaten eggs
- sufficient milk to make a consistent paste
Method
Pound almonds, rub yolks smooth, mix with butter and flour, add sugar, eggs, and milk.
Roll thin, bake, layer with preserves, and ice.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 1. The excerpt below is the record exactly as published.
Leaf Cake. — Blanch and pound Jib. of sweet almonds with half-a-dozen bitter ones; rub the yolks of eight hard-boiled eggs until quite smooth. Bub fib. of butter in ljlb. of flour, and when quite smooth mix in the above ingredients with Jib. of caster sugar, three well-beaten eggs, and sufficient milk to make a consistent paste
Cook this with the app: pantry check, scaling, and the assistant.