Parisian Cake

Ingredients

• lib. of blanched filberts
• 1 qt. of cream
• 6oz. of pistachio-kernels
• 4oz. of candied orange-peel
• 12oz. of flour
• ljoz. of yeast
• 1 breakfast-cupful of warm milk
• ten eggs
• ten more yolks
• 18oz. of flour
• 2 handfuls of flour

Method

1. 1

   Roast the filberts in a pan, then pound them to a pulp with a little cream.

2. 2

   Combine with cream in a basin.

3. 3

   Prepare a sponge with flour, yeast, and warm milk.

4. 4

   Cream butter, add warmed butter, then mix in eggs and yolks.

5. 5

   Add flour and the liquor from the kernels mixed with flour.

6. 6

   Incorporate the sponge, filberts, and candied orange-peel.

7. 7

   Place in a buttered mould and bake in a moderate oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 17. The excerpt below is the record exactly as published.

Parisian Cake. - — Put lib. of blanched filberts into a pan over the fire and roast them, stirring them continually with a wooden spoon. Let them get cold, put them into a mortar, and pound to a pulp, adding a little cream to prevent oiling. Turn them into a basin with 1 qt. of cream, pouring in a little at a time, and strain the whole through a fine sieve or cloth. Have ready peeled and cut into halves 6oz. of pistachio-kernels, also 4oz. of candied orange-peel, cut the same length as the nuts and about Jin. in thick- ness. Prepare a sponge with 12oz. of flour, ljoz. of yeast, and 1 breakfast-cupful of warm milk, and set it to rise. Cream ljlb. of butter, add Jib. of warmed butter, and mix in two at a time, ten eggs and ten more yolks, beating each lot in separately for about two minutes. Then add 18oz. of flour and 1 breakfast-cupful of the liquor from the kernels mixed up with 2 handfuls of flour

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