Napolitai tries a la Suisse

Ingredients

• lb. caster sugar
• 4 eggs
• 1 lb. butter
• 1 gill of milk
• pinch of carbonate of soda
• a little pounded nutmeg
• 1 teaspoonful chopped lemon-rind
• 10 oz. best flour
• 2 oz. sweet almonds
• puff-paste trimmings
• macaroon or almond paste
• greengage and apricot jam
• 1 tablespoonful ground chocolate
• a few drops of liquid carmine

Method

1. 1

   Cream butter and sugar, add eggs one at a time.

2. 2

   Mix in nutmeg, lemon-rind, carbonate, and flour.

3. 3

   Divide into three portions, color two portions pink and brown.

4. 4

   Bake in layers, then assemble with apricot jam and alternating layers of colored mixtures.

5. 5

   Cover with meringue and almonds, bake until set, and cut into pieces.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 482. The excerpt below is the record exactly as published.

Napolitai tries a la Suisse. — \ lb. caster sugar, 4 eggs,. 1 lb. butter, 1 gill of milk, pinch of carbonate of soda, a little pounded nutmeg, 1 teaspoonful chopped lemon-rind, 10 oz. best flour,. 2 oz. sweet almonds, puff-paste trimmings, macaroon or almond paste, greengage and apricot jam, 1 tablespoonful ground chocolate , a few drops of liquid carmine

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