Napoleon Cake
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
Method
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.
Napoleon Cake. Mix half a pound of flour, six ounces of butter, two ounces of pounded sweet almonds, and two ounces of sugar together, and bind with the yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.