Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Layer Cake
From The encyclopædia of practical cookery, 1890
Serves 3
Serve when built up and decorated.
A modern interpretation · AI-generated from the original record
Ingredients
- lib. of puff paste
- cut ten rounds out of the paste
- a little cold water
- sift a little rather coarsely-ground sugar
- currant jolly, apricot and orange marmalade
- mask the whole with Jib. of apricot marmalade
- any fresh fruits that happen to be in season
- sprinkle finely-chopped pistachios round about
- decorate with icing
Method
Roll out puff paste about Jin. thick, cut into rounds, sprinkle with water and sugar, bake until crisp.
Layer with jams and mask with apricot marmalade.
Decorate with fruits and pistachios, serve.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 1. The excerpt below is the record exactly as published.
Layer Cake. — Make lib. of puff paste, nine turns, and roll it out about Jin. thick ; with a round tin cutter 5in. in diameter cut ten rounds out of the paste, sprinkle a little cold water over two baking-sheets, put the rounds of paste on them, and sprinkle them also with water ; sift a little rather coarsely- ground sugar over them, bake in a moderate oven till very crisp, but keep them as white as possible. When cooked, put them on a dish, one above the other, masked alternately with currant jolly, apricot and orange marmalade. Mask the whole, when built up, with apricot marmalade, ornament the top with any fresh fruits that happen to be in season, sprinkle finely-chopped pistachios round about, decorate with icing
Cook this with the app: pantry check, scaling, and the assistant.