Portugal Cake
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). 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
- a pound of butter
- one pound of sugar
- one pound of flour
- two tablespoonfuls of lemon juice
- one pound of seeded raisins
- one and a half pounds of blanched almonds
- a pound of sifted flour
- a pound of fine sugar
- a teaspoonful of caraway seeds
- six eggs
- one grated nutmeg
- one egg
Method
- Make a batter with half a pound of butter, one pound of sugar, one pound of flour, and six eggs, two tablespoonfuls of lemon juice or white wine.
- Add one pound of seeded raisins, or citron, dredged with a little of the flour;
- one and a half pounds of blanched almonds cut fine, and one grated nutmeg.
- CHEAP WHITE CAKES.
- FOR TEA Take half a pound of sifted flour, rub into it one ounce of butter, and a quarter of a pound of fine sugar;
- add one egg, half a teaspoonful of caraway seeds, and as much milk as will make it a paste;
- roll it out to quarter-of-an-inch in thickness, or thinner;
- cut it in small round cakes, and bake on tin plates, in a quick oven, ten or twelve minutes.