St. Honors Cake

Ingredients

• the yolks of six raw eggs
• an ounce and a half of potato or rice flour
• half a pint of milk
• half a pound of sifted powdered sugar
• the whites of six eggs beaten to a stiff froth
• some almonds
• some white grapes
• some quarters of mandarin oranges
• some French candied fruits
• some cherries

Method

1. 1

   In a thick saucepan, combine the yolks of eggs, flour, and milk.

2. 2

   Stir constantly until smooth and thickened.

3. 3

   Remove from heat, stir with an egg-whip, and mix in powdered sugar with beaten egg whites.

4. 4

   Return to heat and beat until smooth.

5. 5

   Pour into an earthen dish to cool.

6. 6

   Prepare almonds, grapes, oranges, and cherries on skewers for decoration.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 236. The excerpt below is the record exactly as published.

the yolks of six raw eggs, an ounce and a half of potato or rice flour, and half a pint of milk, and stir them constantly until the mixture is quite smooth, and begins to thicken ; then take it off the fire, stir with an egg-whip for a minute ; mix half a pound of sifted powdered sugar with the whites of six eggs beaten to 1 stiff froth, and then whip this meringue with the custard, return it to the fire, and beat it for a moment with the egg- whip ; when it is quite smooth, pour it into an earthen dish, and cool it ; it will be ready to use for the St. Honor^ cake as soon as it is cold. After the custard is made, blanch some almonds by pouring boiling water upon the kernels, and then rubbing them on a wet towel to remove the skins ; cut some white grapes in clusters of two and three, and make ready some quarters of mandarin oranges, or French candied fruits, and some cherries, and put each one on the end of a long wire skewer. 438 PRACTICAL AMERICAN COOKERY. TO GLAC^ FRUIT. Put a pound of loaf-sugar over the fire in a copper sugar- boiler, with a gill of cold water, and boil it until the top is covered with large bubbles ; then drop a little of it into cold water ; if, when it is cold, it breaks with a snap, it is ready ; the sides of the boiler must occasionally be wiped with a wet cloth to free them from sugar, and the sugar closely watched lest it boil beyond the point just indicated ; when the sugar is ready, take the boiler from the fire, and gla^e the nuts and fruit by dipping them into the sugar, and then laying them on a dish slightly coate'd with salad-oil. ST. HONORS CAKE

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