St. Honore Cake

Ingredients

• 1 pound sugar
• 1 cup water
• 3 seedless oranges
• 2 dozen large grapes
• 1 pint of whipped cream
• 1 gill of pounded and sifted macaroons
• y, gill of sherry wine
• 1 gill of powdered sugar
• 1 teaspoonful of vanilla

Method

1. 1

   Bake a small sponge cake in a deep jelly tin 1 inch in thickness to serve as the bottom of St.

2. 2

   Honore.

3. 3

   Divide the oranges in sections and lay them on paper to dry; boil sugar with water to a crack; dip in the oranges when dry, and lay them on a buttered tin pan.

4. 4

   Prepare half the quantity of cream-cake paste, put it into a pastry bag with a No.

5. 5

   3 tube, and press onto buttered tins small round cakes 0.5 inch in diameter, brush over with beaten egg and bake to a pale brown.

6. 6

   When done, cut them open on the side and fill them with currant jelly.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 375. The excerpt below is the record exactly as published.

St. Honore Cake. — Bake a small sponge cake in a deep jelly tin 1 inoh in thickness to serve as the bottom of St. Honore. Divide 3 seedless oranges in section and lay them on paper to dry ; have ready 2 dozen large grapes. Boil 1 pound sugar with 1 cup water to a crack ; dip in the oranges when dry, and lay them on a buttered tin pan ; treat the grapes the same way. Prepare half the quantity of cream-cake paste (see page 571), put it into a pastry bag with a No. 3 tube, and press on to buttered tins small round cakes Vs ii^ch in diameter, brush over with beaten egg and bake to a pale brown ; when done, cut them open on the side and fill them with currant jelly, and glaze them the same as the oranges. Add to 1 pint of whipped cream 1 gill of pounded and sifted macaroons, y, gill of sherry wine, 1 gill of powdered sugar, and 1 teaspoonful of vanilla

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