Skip to content

Gateau de Tours

A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).

A historical recipe

The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.

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 The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846). Digitised by Project Gutenberg, eBook #12327 (https://www.gutenberg.org/ebooks/12327). 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.

Associated with Jewish by the book is about Jewish cookery (Jewish cooking); the recipe itself names no place (confidence 0.4). "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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Take a pound-cake, cut it in slices about half an inch in thickness, spread each slice with jam or preserve, then replace them to the original form;
  2. cover the cake with whites of eggs and sugar, whisked to a froth, and set it in a cool oven to dry.