Turkish Cakes (Small)

Ingredients

• the whites of fifteen eggs
• fib. of powdered wheat-starch
• a small quantity of rose-water
• 3oz. of almonds
• about 1| pints of boiling syrup

Method

1. 1

   Beat the whites of fifteen eggs and mix with powdered wheat-starch and sufficient water to make a thin batter.

2. 2

   Cook in a circular sheet of iron.

3. 3

   Blanch and pound almonds, sprinkle with rose-water, fold the cakes, dip in beaten egg, and fry until browned.

4. 4

   Soak in boiling syrup and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 56. The excerpt below is the record exactly as published.

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 over the Cakes, double them in halves, then sift the pounded almonds over them, and fold again, giving them a wedge, quarter, or triangular shape. Beat two or three eggs, put a lump of butter in a frying-pan, and place it over the fire. Dip the Cakes in the beaten egg, then put them in the hot butter and fry until lightly browned. Put them in a basin, pour over about 1| pints of boiling syrup

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