vegetarianpescatariansoy-freefish-freeshellfish-free
Parisian Cake
From Practical household cookery, 1891
Serves 5
It is advisable to put these cakes back in the oven for two or three minutes after they are turned out of the mould.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 172. The excerpt below is the record exactly as published.
PARISIAN CAKE. Have the following ingredients ready to make the paste required for Parisian cake : One pound of sifted flour, ten ounces of fresh butter, three ounces of pounded sugar, four whole eggs and four yolks, half a pint of cream, four ounces of Jordan almonds and one of bitter ditto, two ounces of candied orange peel, half an ounce of yeast, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.