Portugal Cake
A historical recipe from Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846).
A historical recipe
Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Project Gutenberg eBook #54965.
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 Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Digitised by Project Gutenberg, eBook #54965 (https://www.gutenberg.org/ebooks/54965). 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.
Portugal. Associated with Portugal by a demonym leading its title: Portugal (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.
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Ingredients
- One pound powdered loaf sugar
- One pound of dried
- a pound of butter
- Two tablespoonfuls of lemon juice
- One pound of fruit
- One and a half pounds of almonds
- Eight eggs
- One nutmeg
Method
- One pound powdered loaf sugar.
- One pound of dried and sifted flour.
- Half a pound of butter.
- Eight eggs.
- Two tablespoonfuls of lemon juice, or white wine.
- One pound of fruit.
- One nutmeg.
- One and a half pounds of almonds, weighed before shelling.
- Stir the butter and sugar to a cream.
- Beat the whites and yolks of the eggs separately.
- Then, by degrees, put in the flour, and add the lemon juice last, stirring all lightly together.
- If almonds are to be used, they should be blanched.
- Pound the almonds, or cut into shreds.