Mixed Peel and Nut Cake

Name: Mixed Peel and Nut Cake
Ingredients: minced mixed peel, Jib.; sweet almonds, ground, Jib.; shelled and ground Brazil nuts, Jib.; ground pine kernels, Jib.; glace cherries, Jib.; warmed butter, Jib.; six eggs; juice and rind of three lemons; about eight bitter almonds, finely ground

From The new practical cookery guide, 1913

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

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As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 169. The excerpt below is the record exactly as published.

minced mixed peel, Jib. sweet almonds, ground, Jib.' shelled and ground Brazil nuts, Jib. ground pine kernels, Jib. glace cherries, Jib. warmed butter, six eggs, juice and rind of three lemons, about eight bitter almonds, finely ground, mixed thoroughly, and steam in a buttered mould six hours. Gateaux et Patisserie (Cakes and Pastries). Abricotine — Brioche cake with dice of preserved A I apricots, served with apricot syrup. Aloxa — Genoise cake containing honey, and iced with honey fondant and decorated. Anglais — Is a plum cake : lib. sugar, eight eggs, lib. flour, lib. warmed butter, Jib.

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