Milanese Cake, No. 1

Ingredients

• 2% lbs. butter
• 2^ lbs. sugar
• 5 lbs. flour
• 15 or 16 eggs
• y% oz. ammonia
• The grated rind of two lemons

Method

1. 1

   Cream the butter and sugar, add flavor and work in the eggs; add the ammonia and flour; set on ice to harden, or make the day before using.

2. 2

   Roll out into a thin sheet, cut in rings, stars, leaves or crescents; egg-wash and sprinkle with chopped almonds; bake in medium heat to a nice color.

3. 3

   These cakes may be decorated before baking with a firm Macaroon paste, with bag and star tube; or iced with royal icing, decorated with angelica and cherries, etc.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 45. The excerpt below is the record exactly as published.

MILANESE CAKE, NO. i. 2% lbs. butter 2^ lbs. sugar 5 lbs. flour 15 or 16 eggs y% oz. ammonia The grated rind of two lemons

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