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Venetian Cakes
From San Rafael cook book, 1906, 1906
Serves 3
Serve as soon as cool.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 75. The excerpt below is the record exactly as published.
VENETIAN CAKES— Mrs. Fronmuller. 1 cup butter, 1 cup powdered sugar, grated rind of 1 lemon, 4 eggs, 2 cups pastry flour, 1 teaspoon vanilla, y^ cup almonds, blanched and chopped
Cook this with the app: pantry check, scaling, and the assistant.