Queen Cake

Ingredients

• 1 lb. Butter
• 10 Eggs
• 1 tablespoonful Orange-flower Water
• 1 ij lb. of Flour
• 1 lb. White Sugar
• 4 lb- Almonds

Method

1. 1

   Beat butter to a cream; add orange-flower water; then the sugar (pounded), the eggs beaten very light, a pound and a half of finest flour.

2. 2

   Beat all well together; add half a pound of blanched almonds.

3. 3

   Butter tins; line with paper; put in the mixture an inch and a half deep.

4. 4

   Bake in a quick oven one hour.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 11. The excerpt below is the record exactly as published.

lib. Butter. NaartjePeel{TangerineOrange), I lb. Sugar. dried and powdered ; and some lib. Flour. Nutmeg. Whisk the eggs (whites and yolks) separately. Stir the butter to a cream ; add dry sifted sugar, then yolks, well whisked, then flour and spices, previously well mixed, and lastly, the whites. Have a well-buttered mould, dusted with fine biscuit j a buttered paper on the top of mould. Bake in moderate oven for two hours. CAKE {PRUSSIAN). (Berg River Recipe.) Ingredients, % Eggs. 250 Sweet Almonds, 1 lb. Flour. 20 Bitter Almonds. I lb. White Sugar. Wineglass of Brandy. Whisk the yolks and whites separately. Blanch and pound the almonds. Beat the yolks and sugar together ; then the whites ; add flour, and lastly, almonds. Bake one hour and a half. Vety good cake. CAKE {QUEEN). Ingredients. I lb. Butter. 10 Eggs. I tablespoonful Orange-flower WatCT. ij lb. of Flour. I lb. White Sugar. 4 lb- Almonds

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