Sand Tourte

Ingredients

• Eight ounces of butter
• twelve ounces of sugar
• eight ounces of cornstarch
• four ounces of flour
• fourteen yolks
• twelve whites of eggs
• the grated rind of one lemon
• one-quarter of a teaspoonful of mace

Method

1. 1

   Cream butter and sugar and add the yolks gradually with a spoonful of starch and flour, and work it into the cream together; add the flavor and the whites beaten firm.

2. 2

   Bake in a slow heat in a large ring form.

3. 3

   Ice with a maraschino fondant and decorate nicely.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 40. The excerpt below is the record exactly as published.

SAND TOURTE. Eight ounces of butter, twelve ounces of sugar, eight ounces of cornstarch, four ounces of flour, fourteen yolks and twelve whites of eggs, the grated rind of one lemon, one-quarter of a tea- spoonful of mac

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