(2) Pound to a smooth paste 6oz. of sweet almonds and loz.
of bitter, adding occasionally a little orange-flower water to
prevent the mass oiling. Mix with the almonds Jib. of fresh
butter, 1 pint of flour, the grated rind of one lemon, Jib. of
caster sugar, and 1 pinch of salt ; beat the yolks of six eggs,
mix with the others, and let them remain in a cool place for
half-an-hour. Dust a little flour over a slab, put the paste
on it, and roll it out to about Jin. thick ; cut into 2Jin.
diameter rounds with a cutter or teacup, flour a baking-sheet,
lay the rounds on it, and bake in a good oven a light yellow
colour. When done trim the edges, and when quite cold spread
the rounds with different jams, and pile on top of each other.
Sift a little sugar over the top before serving.
For detail s respecting Culinary Processes, Utensils, Sauces,
Cakes — continued.
(3) Get some jelly-cake pans and put in first a layer of
pound Cake and then a layer of jelly, and so on until the
size required. Trim and ornament.
(4) Put Jib. of flour on the table, make a bay or well in
the centre, put into that Jib. of caster sugar, Jib. of butter,
two whole eggs, two yolks, a little chopped lemon-rind, and
1 pinch of salt ; mix the butter, eggs, sugar, and almonds
first, and lastly the flour ; keep it on ice for one hour, when
very stiff sift a little flour on the table, put the paste on it,
divide it into twelve pieces about the size of an egg, roll
them out into thin round flats, 6in. wide, take them up on a
flat lid, and put them on baking-sheets ; cut them round with
a great charlotte -mould (so as to trim them) of the diameter
which is to be given to the Neapolitan Cake ; then cut out
the flats in the centre with a smaller cutter, so as to form
flat rings. Bake- the flat rings in a steady oven, taking
care to bake them all the same colour. When done take
them up with a flat tin without breaking, place them one
over the other in sixes, and cover them with a charlotte-
mould so as to lightly press them. When cool mask the
flats one by one on one side with apricot marmalade ; raise
one above the other so as to get a nice shape and quite
straight. Slightly cut the Cake all round, smooth its surfaces,
put it on a solid flat of office-paste, and mask with tepid
transparent marmalade ; when the marmalade has cooled and
dried, ornament the sides of the Cake with almond paste or
white puff paste, or else with cut preserved fruits, and, lastly,
with icing sugar squeezed through a cornet ; the decoration
is entirely dependent upon artistic taste and ability This
Cake is better served on the second day. Dish the Cake,
fill the hollow with whipped cream flavoured with vanilla, and
sugared.
Nelson Cake.- — Boll out lib. of puff paste, cover it with
1 Jib. of well-washed currants, Jib. of sugar, and a little spice;
sprinkle over a little water to make the currants and sugar
bind, cover with another pound of rolled paste, and bake.
When done, ice it, let it set, and serve. ✪ Nelson Cake
Page 15 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Pound to a smooth paste 6oz. of sweet almonds and loz. of bitter, adding occasionally a little orange-flower water to prevent the mass oiling. Mix with the almonds Jib. of fresh butter, 1 pint of flour, the grated rind of one lemon, Jib. of caster sugar, and 1 pinch of salt ; beat the yolks of six eggs, mix with the others, and let them remain in a cool place for half-an-hour. Dust a little flour over a slab, put the paste on it, and roll it out to about Jin. thick ; cut into 2Jin. diameter rounds with a cutter or teacup, flour a baking-sheet, lay the rounds on it, and bake in a good oven a light yellow colour. When done trim the edges, and when quite cold spread the rounds with different jams, and pile on top of each other.
Sift a little sugar over the top before serving.
For details respecting Culinary Processes, Utensils, Sauces,
Cakes — continued.
(3) Get some jelly-cake pans and put in first a layer of pound Cake and then a layer of jelly, and so on until the size required. Trim and ornament.
(4) Put Jib. of flour on the table, make a bay or well in the centre, put into that Jib. of caster sugar, Jib. of butter, two whole eggs, two yolks, a little chopped lemon-rind, and 1 pinch of salt ; mix the butter, eggs, sugar, and almonds first, and lastly the flour ; keep it on ice for one hour, when very stiff sift a little flour on the table, put the paste on it, divide it into twelve pieces about the size of an egg, roll them out into thin round flats, 6in. wide, take them up on a flat lid, and put them on baking-sheets ; cut them round with a great charlotte -mould (so as to trim them) of the diameter which is to be given to the Neapolitan Cake ; then cut out the flats in the centre with a smaller cutter, so as to form flat rings. Bake- the flat rings in a steady oven, taking care to bake them all the same colour. When done take them up with a flat tin without breaking, place them one
over the other in sixes, and cover them with a charlottemould so as to lightly press them. When cool mask the flats one by one on one side with apricot marmalade ; raise one above the other so as to get a nice shape and quite straight. Slightly cut the Cake all round, smooth its surfaces, put it on a solid flat of office-paste, and mask with tepid transparent marmalade ; when the marmalade has cooled and dried, ornament the sides of the Cake with almond paste or white puff paste, or else with cut preserved fruits, and, lastly, with icing sugar squeezed through a cornet ; the decoration is entirely dependent upon artistic taste and ability This Cake is better served on the second day. Dish the Cake, fill the hollow with whipped cream flavoured with vanilla, and sugared.
Nelson Cake.- — Boll out lib. of puff paste, cover it with 1 Jib. of well-washed currants, Jib. of sugar, and a little spice; sprinkle over a little water to make the currants and sugar bind, cover with another pound of rolled paste, and bake. When done, ice it, let it set, and serve.
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Nelson Cake