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Serbian Cake

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.

Serbia. Associated with Serbia by a demonym leading its title: Serbian (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

Method

  1. Mix together the yolks of 8 eggs, 1 cup of sugar, 7 tablespoons of pounded hazelnuts, 1 cup flour.
  2. Add the beaten whites of the eggs.
  3. Cook this in shallow pans and put between the layers and on the top a cream made as follows: Boil 10 minutes 1/4 lb.
  4. pounded nuts with 1 cup of milk.
  5. Put aside to cool.
  6. Cream 1/4 lb.
  7. butter, add 2 tablespoons of rum and 1 teaspoon vanilla.
  8. Mix this with the boiled milk and nuts.
  9. Add fine sugar until stiff enough to put between the layers of cake and then add more sugar to make it stiff enough for the top.
  10. Sprinkle the top and sides of the cake with chopped nuts.