sugar until the coloured part is all transferred to the sugar ;
pound up the lumps and add more sugar to make up fib.
Beat the whites of three eggs to a froth and add the sugar,
stirring together ; then add the yolks of six well-beaten eggs.
When all these are thoroughly incorporated, mix in slowly
7oz. of flour. Pour the batter into a tin lined with buttered
paper, and bake until it is done a light brown.
Vienna Cakes. — (1) Lakge.— For this you must use four or
five large plates, and stretch paper over them. Make an edge
round them with more paper, and sew them to the rounds.
Butter them well, and put them on a baking-tin. Prepare a
mixture made by working together fib. of butter beaten to
a cream, the yolks of twelve well-beaten eggs, and the grated
peel of half a lemon; then add gradually fib. of pounded
sugar, fib. of flour, and the same of potato-flour. Mix all well
together, and then add the whites of twelve eggs whipped
until like snow. This must be spread over the plates not
thicker than fin. Bake until of a nice yellow colour, but
not to let them even slightly brown. When done, turn
out and let them get cold, and then take off the paper
without breaking the Cakes. Put one on top of the other
with a layer of different coloured preserves and marmalades
between them. Then take a little powdered sugar, dissolve
it in lemon-juice, and spread it thickly over the top and
sides. Put it in the oven to dry, and then ornament the top
with preserved fruit or marmalade.
(2) Take 7oz. of sweet and loz. of bitter almonds, blanch
them, and put them in a mortar with a few drops of orange-
flower water and pound thoroughly. The orange-flower water
will prevent them oiling. Then mix in lib. of flour and
break into this fib. of butter. Kub a few lumps of sugar
upon the rind of a lemon and break them to a powder,
adding fib. more. Then beat in the yolks of three well-
whisked eggs, and when the paste is made put it on a board
and roll out to about fin. in thickness ; put it on a baking-
sheet and bake in a moderate oven until it is browned equally
all over. Then take it out and cut into six or seven equal
portions, spreading jam of different colours upon all but one ;
put them one on top of the other, and the one not spread
with jam on the top of all. Cover the top with icing and
ornament with coloured-sugar piping. Another way of cutting
them is so that the bottom is the largest and the layers
become smaller in gradation towards the top, leaving a border
of about lin. on each piece, which can be masked with
different coloured jams or preserved fruits.
Page 58
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
sugar until the coloured part is all transferred to the sugar ; pound up the lumps and add more sugar to make up fib. Beat the whites of three eggs to a froth and add the sugar, stirring together ; then add the yolks of six well-beaten eggs. When all these are thoroughly incorporated, mix in slowly 7oz. of flour. Pour the batter into a tin lined with buttered paper, and bake until it is done a light brown.
Vienna Cakes. — (1) Large. — For this you must use four or five large plates, and stretch paper over them. Make an edge round them with more paper, and sew them to the rounds. Butter them well, and put them on a baking-tin. Prepare a mixture made by working together fib. of butter beaten to a cream, the yolks of twelve well-beaten eggs, and the grated peel of half a lemon; then add gradually fib. of pounded sugar, fib. of flour, and the same of potato-flour. Mix all well together, and then add the whites of twelve eggs whipped until like snow. This must be spread over the plates not
thicker than ¼in. Bake until of a nice yellow colour, but not to let them even slightly brown. When done, turn out and let them get cold, and then take off the paper without breaking the Cakes. Put one on top of the other with a layer of different coloured preserves and marmalades between them. Then take a little powdered sugar, dissolve it in lemon-juice, and spread it thickly over the top and sides. Put it in the oven to dry, and then ornament the top with preserved fruit or marmalade.
(2) Take 7oz. of sweet and loz. of bitter almonds, blanch them, and put them in a mortar with a few drops of orangeflower water and pound thoroughly. The orange-flower water will prevent them oiling. Then mix in lib. of flour and break into this fib. of butter. Rub a few lumps of sugar upon the rind of a lemon and break them to a powder, adding fib. more. Then beat in the yolks of three wellwhisked eggs, and when the paste is made put it on a board and roll out to about fin. in thickness ; put it on a bakingsheet and bake in a moderate oven until it is browned equally all over. Then take it out and cut into six or seven equal portions, spreading jam of different colours upon all but one ; put them one on top of the other, and the one not spread with jam on the top of all. Cover the top with icing and ornament with coloured-sugar piping. Another way of cutting them is so that the bottom is the largest and the layers become smaller in gradation towards the top, leaving a border of about lin. on each piece, which can be masked with different coloured jams or preserved fruits.