Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-free
Almond Cake
From Consult me, 1902
Serves 10
Serve in its natural color.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. of sweet almonds
- 12 bitter almonds
- ¾ lb. of fine sugar
- 8 eggs
- lemon peel, finely chopped or rasped
Method
Bruise almonds, mix with sugar and eggs.
Pour into a mould and bake for about an hour.
Glaze with egg white and frost with sugar.
Nutrition per serving
595Calories
17 gProtein
53 gCarbs
40 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 10. The excerpt below is the record exactly as published.
ALMOND CAKES. — Rub 2 ozs. of butter into 5 ozs. of flour, 5 ozs. pow- dered lump sugar ; beat an egg with half the sugar, then put it to the other ingredients. Add 1 oz. blanched al- monds, and a little almond flavour ; roll them in your hand the size of a nutmeg, and sprinkle with fine lump sugar. They should be lightly baked. 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
Cook this with the app: pantry check, scaling, and the assistant.