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Piedmont Cake
From Cassell's dictionary of cookery, 1892
Serves 12
Check doneness by inserting a skewer; it should come out dry.
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 1173. The excerpt below is the record exactly as published.
Piedmont Cake. — Take four ounces of sweet almonds and eight bitter ones. Blanch them, and pound them in a mortar, putting in haK a tea-spoonful of orange-flower water every now and then to prevent them oiling. "When they are soft and smooth, soak them in haK a pint of cream for three-quarters of an hour, then pass the cream through a jelly-bag, and rub the almond-paste well with the back of a wooden spoon to squeeze as much of it into the liquid as possible. Keep the flavoured cream in a cool place until wanted for use. Prepare two ounces of candied-peel and four oimces of pistachio kernels, by cutting the peel into small pieces, and blanching the pistachios and cutting them into quarters ; then put both aside until required. Beat three-quarters of a pound of butter to a cream. Add gradually four ounces of powdered sugar, half a salt-spoonful of salt, a quarter of a pound of dried flour, and the well-beaten yolks of two eggs; and when these are thoroughly mixed, work in gradually three-quarters of a pound more of floui", two m«re egg yolks, and four whole eggs. Beat the paste with a wooden spoon. Dissolve thi-ee- quarters of a pound of German yeast
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