Small Fancy Cakes with Pignolias, a la Justina

Ingredients

• three eggs
• four tablespoons powdered sugar
• one small teaspoon Royal baking powder
• four tablespoons flour
• one tablespoon brandy
• two tablespoons melted butter
• some pignolias

Method

1. 1

   Stir yolks and sugar to a souffle; add brandy, flour, baking powder, and melted butter, last add whites of the eggs — well beaten to a stiff froth.

2. 2

   Spread on a buttered baking sheet and bake.

3. 3

   When baked, cut in any shape desired.

4. 4

   Cover with a boiled frosting — part pink and part white.

5. 5

   Decorate with pignolia nuts — made to look like a daisy, with a currant in the centre and stem of angelica.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 601. The excerpt below is the record exactly as published.

one tablespoon brandy, one tea¬ spoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle; add melted butter, brandy, flour, and baking powder; last add the whites of the eggs — well beaten. Drop teaspoonfuls on a buttered baking sheet, sprinkle with currants. Bake until golden brown. Cakes ( Gateaux ) a la Madeleine Half cup butter, one and a half cups sugar, four eggs, half cup cornstarch, one and a half cups flour, three tablespoons chopped almond paste, one teaspoon Royal baking powder, half cup milk. How to Make Them. Stir butter and sugar to a cream; add eggs, flour, baking powder, almond paste, and milk; bake in little buttered oblong moulds; turn out; frost with a white transparent icing or fondant. Fancy Small Cakes with Almonds a la Ericsson Hammond Petits Gateaux de Fantasie, aux Amandes, a la Hammond Two tablespoons butter, two eggs, two tablespoons cream, two tablespoons cornstarch, three tablespoons powdered sugar, three tablespoons chopped almonds, three tablespoons flour, one table¬ spoon brandy, one teaspoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle, add the melted butter, flour, baking powder, cornstarch, cream, and brandy. Beat whites of the eggs to a stiff froth. Mix gently. Put on a buttered baking sheet, sprinkle with chopped almonds, and bake; cut in fancy shapes, while hot frost with a boiled or fondant frosting, decorate with flowers made from almond paste. How to Make the Flowers. Quarter cup almond paste, three tablespoons sugar, quarter teaspoon lemon juice. Mix all to¬ gether; work a long time. Make into any color and shape desired. Fancy Maple-Sugar Cakes a la Gustaf Gateaux de Fantasie au Sucre d’Erable, a la Gustaf Three eggs, four tablespoons flour, four tablespoons powdered sugar, one small teaspoon Royal baking powTder, one tablespoon brandy. How to Make Them. Stir yolks and sugar to a souffle; add flour, brandy, baking powder, and then whites of the eggs — well beaten. Spread on a well-buttered baking sheet. Bake in a quick oven from five to six minutes. Filling. Quarter pound maple sugar, three tablespoons water, whites of two eggs. Cook the sugar and water until it ropes. In the meantime, beat up whites of the eggs, add to them the sugar, color with a little caramel, flavor with lemon juice and brandy. Split the cake in halves and fill. Cut in diamond or any shape desired, frost with a maple-sugar frosting, decorate with white. Chocolate Bretelles ( Bretelles au Chocolat ) a la Teckla Half cup butter, half cup sugar, one tablespoon milk, one egg, one square of chocolate, one cup flour, one tablespoon cornstarch, one tablespoon brandy, half teaspoon Royal baking powder. How to Make Them. Work butter and sugar to a cream, add egg, milk, then the dissolved chocolate, brandy, flour, cornstarch, and baking powder. Put through a fancy tube in any shape de¬ sired on a buttered baking sheet. Bake in oven until brown. Can also be made in S’s and circles. Lady Fingers (Doigts de Dame ) a la Sicilienne Four eggs, eight tablespoons sugar, four tablespoons potato flour, two tablespoons flour, a pinch of salt, one teaspoon vanilla. How to Make Them. Stir yolks and sugar to a souffle, add the flour, vanilla, salt, and last whites of the eggs — well beaten. Bake in well-buttered lady-finger pans. Lady Fingers ( Doigts de Dame ) a la Mabel Beat the yolks of two eggs with three tablespoons sugar to a souffle, add three tablespoons flour, one tablespoon cornstarch, one tablespoon brandy, one tablespoon melted butter and one teaspoon Royal baking powder. Beat the whites of three eggs stiff, add; put in buttered lady-finger pans and bake in a hot oven. Vanilla Snaps a la Olive Griffin Craquelins a la Vanille, a la Olive Griffin Small half cup butter, small half cup milk, three-quarters cup su8ar’ ®ne eSg> quarter cup cornstarch, three-quarters cup flour, one tablespoon vanilla, one teaspoon Royal baking powder. How to Make Them. Stir butter and sugar; add the yolk, milk, vanilla, baking powder, and cornstarch; last add white of the THE SWEDISH, FRENCH egg — well beaten. Put spoonfuls on a buttered baking sheet, spread very thin, and bake until done. Brandy Snaps a la James Gilliland Craquelins au Cognac, a la Janies Gilliland One cup butter, one cup sugar, whites of two eggs, half cup brandy, three cups flour, one large teaspoon Royal baking powder. Stir butter and sugar to a cream; add brandy, flour, baking powder; last add whites of the eggs — unbeaten. Make into a firm dough that can be rolled out. Roll very thin, cut in any shape desired — round, heart, square, diamond, etc. Sprinkle with coarse granulated sugar. Bake in a quick oven. Cocoanut Cookies ( Petits Gateaux au Coco ) a la Winifred Half cup butter, one cup sugar, two eggs, one cup grated cocoa- nut, one teaspoon Royal baking powder, two to three cups flour, one tablespoon brandy, one tablespoon cream. How to Make Them. Stir butter and sugar to a cream; add the eggs, grated cocoanut, baking powder, brandy, and flour; last add the cream; make into a firm dough, flour the table, put the dough on, roll out thin, cut with the small fancy ring cutter or in any shape desired, brush cream on top, sprinkle with unchopped cocoanut. Put on a buttered baking sheet and bake until a delicate brown. Small Fancy Cakes with Pignolias, a la Justina Petits Gateaux aux Pignolats a la Justina Three eggs, four tablespoons powdered sugar, one small tea¬ spoon Royal baking powder, four tablespoons flour, one table¬ spoon brandy, two tablespoons melted butter, some pignolias

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