Almond Cake
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the source's category: Canadian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup of flour
- 1-1/2 cups of sugar
- 1 teaspoonful of cream tartar
- 2 teaspoons of corn-starch mixed
- 1 pint of cream
- 1/2 cup of chopped almonds
- 10 eggs
- 1 egg
Method
- The ingredients are: Whites of 10 eggs, 1 cup of flour, 1-1/2 cups of sugar, 1 teaspoonful of cream tartar;
- the method of mixing similar to angel cake.
- Bake in 3 layers.
- For the filling: Yolks of 4 eggs, 1 tablespoon of sugar, 2 teaspoons of corn-starch mixed in enough milk to moisten, 1 pint of cream.
- Heat the cream in a double boiler, then add other ingredients, stir constantly and do not let it thicken too much;
- add a few drops of almond flavouring and 1/2 cup of chopped almonds.
- For the frosting: White of 1 egg beaten stiff, 1 cup of sugar with enough water to melt it.
- Boil 2 minutes.
- Stir half of it into the egg, let the remainder boil thick.
- Add all together and beat to the right consistency;
- flavour with sherry or Madeira.