Antique Recipe For Almond Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The following recipe was transcribed ver batim from The Daily American Nashville, Davidson County, Tennessee November 16, 1884 Ingredients:
8 oz sweet almonds |
1 oz bitter almonds |
rose water or |
egg whites |
6 tblsp sifted sugar |
8 beaten eggs |
1/4 lb creamed butter |
Directions:
1. A famous caterer gives the following recipe for almond cake:
2. -
3. blanche and pound in a mortar thoroughly eight ounces of sweet and one of bitter almonds;
4. add a few drops of rose water, or white of egg every few minutes to prevent oiling;
5. add six tablespoonfuls of sifted sugar and eight beaten eggs,
6. sift in six tablespoonfuls of flour, and work it thoroughly with the mixture, adding gradually a quarter of a pound of creamed butter. Beat constantly or it will be heavy.
7. Put a buttered paper into the cake tin, then pour the mixture into the tin, allowing room for it to rise.
8. The oven should be a quick oven.
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