Portuguese Cake
From The encyclopædia of practical cookery, 1890
Serves 7
Mask with apricot marmalade and orange-flavoured icing.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 18. The excerpt below is the record exactly as published.
Portuguese Cake. — Beat in a basin until quite frothy the yolks of six eggs and Jib. of caster sugar ; pound Jib. of blanched almonds with the white of an egg to prevent oiling, rub them through a sieve into a kitchen basin (ground almonds will do as well), and mix with them 1 pinch of grated orange- peel (zest) and the juice of four oranges. When the yolk3 of eggs and sugar are frothy, mix gradually in Jib. of potato- flou
Cook this with the app: pantry check, scaling, and the assistant.