ALMOND CAKE. — Bake It in a
mould, or baking hoop ; bruise 1 lb. ol
sweet almonds very fine, and 12 bitter
almonds, adding a little whites of eggs,
to hinder them from oiling ; then put to
it 34 lb. of fine sugar powder by de-
grees, two whole eggs, and “lemon peel,
finely chopped or rasped ; when this is
properly mixed, add 8 eggs✪ Almond Cake, the yodts
and whites first beat up separately : stir
It, and mix it all properly : pour into the
mould, to bake about an hour ; serve it
in its natural colour. (Glaze with white
of egg, and frost with fine loaf sugar.)
ALMOND CHEESECAKES.
— Blanch and pound f-our ounces of
almonds, and a few bitteT, with a spoon-
ful of water ; then add four ounces of
sugar pounded, a spoonful of cream,
and the whites of two eggs well beaten ;
mix all as quickly as possible ; put into
very small pattypans ; and bake in >x
pretty warm oven under twenty minutes.
Another Way. — Blanch and pound’
four ounces of almonds✪ Almond Cheesecakes, with a little
orange-flower or rose-water ; then stir
in the yolks of six and the whites oof
three eggs, well beaten, five ounces of
butter wanned, the peel of a lemon
grated, and a little of the juice, sweeten
with fine powdered sugar. When well
mixed, bake in a delicate paste, in small
pans.
Another Way. — Press the whey
from as much curd as will make two
dozen small ones ; then put it on tho
back of a sieve, and with half an ottnc*
ALM
16
AMA
of butter rub it through with the back
of a spoon ; put to it six yolks, and
three whites of eggs, and a few bitter
almonds, pounded with as much sugar |
as will make the curd property sweet :
•nix with it the rind of a lemon grated,
and a glass of brandy. Put a puff
paste into the pans, and ten minutes
will bake them.
ALMOND CUSTARD.—
Blanch and beat four ounces of almonds
fine with a spoonful of water ; beat a
pint of cream with two spoonfuls of
water, and put them to the yolks of four
eggs, and as much sugar as will make it
pretty sweet ; then add the almonds ;
stir over a slow fire till of a proper thick-
ness ; but don’t boil. Pour into cups.
ALMOND ICEING for Bride-
cake and other Cakes. — Beat the
whites of three eggs to a strong froth ;
beat x lb. of Jordan almonds very fine
with rose-water ; mix them with the
eggs lightly together, x lb. of common
loaf sugar beat very fine, and put in by
degrees. When your cake is enough
take it out, and lay your iceing on, then
put it in to brown.
ALMOND PUDDING, Small.
— Pound eight ounces of almonds, and
a few bitter, with a spoonful of water ;
mixed with four ounces of butter warm-
ed, four yolks and two whites of eggs,
sugar to taste, two spoonfuls of cream,
and one of brandy✪ Almond Pudding, Small ; mix well, and bake
in little cups buttered. Serve with
pudding-sauce.
ALMOND PUDDING, Baked.
— Beat fine four ounces of almonds, four
bitter, a little wine, yolks of six eggs,
peel of two lemons grated, six ounces of
butter, a quart of cream, and juice of a
lemon✪ Almond Pudding, Baked. Mix well ; bake half an hour ;
with paste round the dish.
ALMOND PUDDING. — Beat
half a pound of sweet and a few bitter
almonds with a spoonful of water ; then
mix four ounces of butter, four eggs,
two spoonfuls of cream, warm with the
butter, one of brandy, a little nutmeg,
and sugar to taste. Butter some cups,
half-fill, and bake. Serve with nutter,
wine, and sugar.
Consult me
1902Page 11 · 4 recipe records on this page
Presented as published in 1902. 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
ALMOND CAKE. — Bake It in a mould, or baking hoop ; bruise 1 lb. ol sweet almonds very fine, and 12 bitter almonds, adding a little whites of eggs, to hinder them from oiling ; then put to it 34 lb. of fine sugar powder by degrees, two whole eggs, and lemon peel, finely chopped or rasped ; when this is properly mixed, add 8 eggs, the yolks and whites first beat up separately : stir It, and mix it all properly : pour into the mould, to bake about an hour ; serve it in its natural colour. (Glaze with white of egg, and frost with fine loaf sugar.)
ALMOND CHEESECAKES. — Blanch and pound f-our ounces of almonds, and a few bitter, with a spoonful of water ; then add four ounces of sugar pounded, a spoonful of cream, and the whites of two eggs well beaten ; mix all as quickly as possible ; put into very small pattypans ; and bake in >x pretty warm oven under twenty minutes.
Another Way. — Blanch and pound’ four ounces of almonds, with a little orange-flower or rose-water ; then stir in the yolks of six and the whites of three eggs, well beaten, five ounces of butter wanned, the peel of a lemon grated, and a little of the juice, sweeten with fine powdered sugar. When well mixed, bake in a delicate paste, in small pans.
Another Way. — Press the whey from as much curd as will make two dozen small ones ; then put it on the back of a sieve, and with half an ounce
ALM
AMA
of butter rub it through with the back of a spoon ; put to it six yolks, and three whites of eggs, and a few bitter almonds, pounded with as much sugar | as will make the curd property sweet : •nix with it the rind of a lemon grated, and a glass of brandy. Put a puff paste into the pans, and ten minutes will bake them.
ALMOND CUSTARD.— Blanch and beat four ounces of almonds fine with a spoonful of water ; beat a pint of cream with two spoonfuls of water, and put them to the yolks of four eggs, and as much sugar as will make it pretty sweet ; then add the almonds ; stir over a slow fire till of a proper thickness ; but don’t boil. Pour into cups.
ALMOND ICEING for Bridecake and other Cakes. — Beat the whites of three eggs to a strong froth ; beat x lb. of Jordan almonds very fine with rose-water ; mix them with the eggs lightly together, x lb. of common loaf sugar beat very fine, and put in by degrees. When your cake is enough take it out, and lay your iceing on, then put it in to brown.
ALMOND PUDDING, Small.
— Pound eight ounces of almonds, and a few bitter, with a spoonful of water ; mixed with four ounces of butter warmed, four yolks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy ; mix well, and bake in little cups buttered. Serve with pudding-sauce.
ALMOND PUDDING, Baked. — Beat fine four ounces of almonds, four bitter, a little wine, yolks of six eggs, peel of two lemons grated, six ounces of butter, a quart of cream, and juice of a lemon. Mix well ; bake half an hour ; with paste round the dish.
ALMOND PUDDING. — Beat half a pound of sweet and a few bitter almonds with a spoonful of water ; then mix four ounces of butter, four eggs, two spoonfuls of cream, warm with the butter, one of brandy, a little nutmeg, and sugar to taste. Butter some cups, half-fill, and bake. Serve with nutter, wine, and sugar.
Records on this page
Almond CakeAlmond CheesecakesAlmond Pudding, SmallAlmond Pudding, Baked