Turkish Cakes (Large)

Ingredients

• the whites of twelve eggs
• a little more than -)lb. of wheat-starch
• sufficient water
• a breakfast-cupful of milk
• about 1 pint of boiling syrup
• a small quantity of rose-water
• a thick layer of clotted cream

Method

1. 1

   Whip the whites of twelve eggs to a stiff froth, mix in wheat-starch, and gradually add water to make a thin batter.

2. 2

   Cook in a hollowed circular sheet of iron over a dull fire.

3. 3

   Layer the cakes with milk flavored with rose-water and clotted cream, pouring syrup over them.

4. 4

   Cut into squares when cold and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 55. The excerpt below is the record exactly as published.

the whites of twelve eggs to a stiff froth, then mix in by degrees a little more than -)lb. of wheat-starch ; mix well, then stir in gradually sufficient water to make a thin batter. Procure a slightly hollowed circular sheet of iron, place it over a dullish fire, and when warmed pour in some of the batter, making it spread out thinly. Directly the Cake is cooked (it will not take above a minute) take it out of the pan and pour in some more batter, the same quantity as the last lot ; proceed like this until all is cooked. Put one of the rounds of Cake in a deep dish, flavour a break- fast-cupful of milk with rose-water, and sprinkle some of it over the Cake; place another Cake on the top, and proceed thus until half are used. Then spread a thick layer of clotted cream over them, and lay the remainder of the Cakes over, proceeding as before. Pour about 1 pint of boiling syrup over the Cakes, cover them, and put in a cool place. When cold, cut the Cakes into squares or any shape desired, and serve. Pounded almonds can be used in place of clotted cream if preferred. (2) Boil lib. of loaf sugar in lqt of water until reduced to a syrup. Beat the whites of fifteen eggs, and mix gradually in with them sufficient water and flour to make a thin batter ; pour a layer of it in a slightly-domed circular sheet of iron that has been placed over a slow fire, and cook it for one or two minutes ; then take it out, put in more batter, and so on until all are used. Pour the boiling syrup into a rather deep baking-tin, put this over a slow fire, then put in the Cakes, one at a time, and mash them into the syrup with the back of a wooden spoon. ■When the syrup is thick, sprinkle a few drops of rose-water over it, and leave it until cold. Turn the mixture out on to a dish, decorate the top with blanched and shredded almonds and pistachios, and serve. (3) Small.— Beat the whites of fifteen eggs, and mix with them fib. of powdered wheat-starch ; then pour in sufficient water to make a thin batter, and continue stirring until smooth. Procure a circular, slightly-domed, sheet of iron, place it on a moderate fire, and when warm pour in a thin layer of the batter. In a minute or so the batter will be cooked; then take it out and replace it with more, continuing thus until all the batter has been cooked. Blanch and peel 3oz. or 4oz. of almonds, or pistachios, and pound them in a mortar. Sprinkle a small quantity of rose-water

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