Almond Cake
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Source and licence
From The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Digitised by Project Gutenberg, eBook #45572 (https://www.gutenberg.org/ebooks/45572). 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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
Method
- 372.
- Ten eggs, One pound of sugar, Half a pound of flour, One wine-glass of rose-water, One ounce of bitter almonds.
- Beat the eggs, the yelks and whites separate, when the yelks are very light add the sugar and the almonds, which must have been blanched and pounded with the rose-water.
- Beat the whole well.
- Whisk the whites to a dry froth, and stir in one-half the white with one-half the flour till it is thoroughly mixed, then add the other half of the white and flour.
- Do not beat it after the white is in, as that will make it tough and heavy.