Queen Charlotte's Cake
From In foreign kitchens, 1893
Cover with comfits or powdered sugar.
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 6. The excerpt below is the record exactly as published.
half a pound of can- died orange and lemon peel cut fine, half an ounce each of powdered cinnamon and all- spice. Beat all together thoroughly. Roll a sheet of puff paste a little more than an eighth of an inch thick, and cut in oval shapes about four inches long, putting a large teaspoonful of the mixture on each. Flatten with the rolling-pin when the edges have been well pinched together, dust with sugar, and bake in a hot oven to a pale brown. ftneen Charlotte's Cake. — Make a sponge precisely as above, and when very light add half a pound of butter beaten to a cream, with quarter of a pound of powdered sugar, four eggs, and a cup of flour, with half a ENGLAND. 23 pound of candied peel cut fine, and a tea- spoonful of powdered cinnamon. Add a small cup of blanched almonds cut in bits ; let it stand half an hour, and then bake for one hour in a moderate oven. While still hot, prick holes with a sharp knife and pour in a syrup made of one cup of sugar and a large tablespoonful of water
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