Pistache Cake
From San Rafael cook book, 1906, 1906
Serves 10
Should not be eaten for twelve hours.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 74. The excerpt below is the record exactly as published.
PISTACHE CAKE— Mrs. Geo. C. Boardman. 1 % cups flour, 1% cups powdered sugar, 4 eggs. Beat eggs ten min- utes, add sugar and beat ten minutes more, then add flour and beat ten minutes longer, pour immediately in buttered cake pan and bake 1 hour in moderate oven. When done cut off candied or hard crust, slice with large sharp knife into thin layers and fill with following: Filling — %pint cream whipped stiff, 1 cup almonds chopped (not 162 CAKES, COOKIES, DOUGHNUTS, ETC. too fine), 2 tablespoons powdered sugar, extract of pistasche to taste, 1 drop of coloring
Cook this with the app: pantry check, scaling, and the assistant.