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Orange Cake
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about half an hour to bake.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1024. The excerpt below is the record exactly as published.
Orange Cake. — Blanch two oimces of sweet almonds, and pound them in a mortar with a little white of egg ; mix with them two ounces of powdered sugar, two well-beaten eggs, and the yolks of two hard-boiled ones which have been made smooth with the back of a wooden spoon. Slice four ounces of fresh butter into six ounces of flour, add the almond mixture and two or three spoonfuls of milk, enough to make a firm paste. Poll this out in a round form, about a quarter of an inch thick, and ornament the edge with a thick twist, made of the trimmings of the pastry. Bake on buttered paper in a moderate oven imtil the cake is lightly browned, and when nearly cool spread upon it a mixture made as follows:- — Beat thoroughly the yolks of four eggs and the white of one. Rub two ounces of loaf sugar upon the yellow rind of two oranges
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