Riscasoli Cake
From The encyclopædia of practical cookery, 1890
Serves 10
When cooled, cut horizontally into slices and rebuild the cake, soaking each with alkermes liqueur.
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 23. The excerpt below is the record exactly as published.
Riscasoli Cake.— The following receipt is given by Dubois for the preparation of this Cake : Mix together fib. of wheat- and potato-flour in equal parts, lib. of caster sugar, 5oz. of butter warmed to melting, the yolks of six eggs, a little salt, and vanilla or any other flavouring to taste. Make it into a dough with milk
Cook this with the app: pantry check, scaling, and the assistant.