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Dutch Almond Cake

A historical recipe from The cake and biscuit book, by Elizabeth Douglas (1903).

A historical recipe

The cake and biscuit book, by Elizabeth Douglas (1903). Project Gutenberg eBook #68137.

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 cake and biscuit book, by Elizabeth Douglas (1903). Digitised by Project Gutenberg, eBook #68137 (https://www.gutenberg.org/ebooks/68137). 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.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "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.

  • 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

  1. 1 lb.
  2. sweet almonds ¹⁄₂ oz.
  3. bitter almonds 1 lb.
  4. powdered sugar 12 eggs 5 table-spoons pounded biscuit or flour Rose water Blanch and pound the almonds, adding to them a little rose water.
  5. Beat up the yolks.
  6. Add them to the sugar and beat thoroughly together.
  7. Then add the whites, whisked to a stiff froth, and the pounded almonds.
  8. Add the finely crushed biscuits or flour.
  9. Bake in a moderate oven in a German tin lined with greased paper.