Russian Punch Torte
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
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 International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). 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.
Russia. Associated with Russia by a demonym leading its title: Russian (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-half pound of sugar
- eight ounces of walnuts
- eight ounces of blanched almonds
- one-half pound of granulated sugar
- a pinch of salt
- two tablespoons of grated lady fingers
- twelve eggs
Method
- Bake three layers of almond tart and flavor it with a wine glass of arrack.
- When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling: Boil one-half pound of sugar in one-fourth cup of water until it spins a thread.
- Add to this syrup a wine glass of rum, and the crumbs, and spread over the layers, piling one on top of the other.
- Another way to fill this cake is to take some crab-apple jelly or apple marmalade and thin it with a little brandy.
- Grate eight ounces of walnuts and eight ounces of blanched almonds.
- Beat light the yolks of twelve eggs and three-fourths pound of sugar.
- Add the grated nuts and one-fourth pound of sifted flour, fold in the whites beaten to a stiff froth.
- Bake in layers and fill with sweetened whipped cream.
- Separate the yolks and whites of six eggs, being very careful not to get a particle of the yolks into the whites.
- Sift one-half pound of granulated sugar into the yolks and beat until thick as batter.
- Add a pinch of salt to the whites and beat very stiff.
- Have ready one-fourth pound of grated walnuts, reserve whole pieces for decorating the top of cake.
- Add the pounded nuts to the beaten yolks, and two tablespoons of grated lady fingers or stale sponge cake.
- Last add the stiffly-beaten whites of the eggs.
- Bake in layers and fill with almond or plain icing.