Napoleon Cakes
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 61. The excerpt below is the record exactly as published.
NAPOLEON CAKES. i lb. flour. 2 ozs. sugar. 6 ozs. butter. 2 ozs. ground almonds. The yolk of i egg. Rub the butter into the flour, add sugar and almonds, mix with enough yolk of egg to make a very stiff paste, set aside for i hour. Roll into 2 thin sheets and bake a pale brown in a moderate oven. Spread i with jam or jelly and lay other on to]i and cut into fingers while hot. Sprinkle icing sugar on top. Miss Mackintosh, Glasgow. 135 NUTRINA PANCAKES* 1 lb. flour
Cook this with the app: pantry check, scaling, and the assistant.