Cakes and confections à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Cakes and confections à la mode / by Mrs. De Salis. Source: Wellcome Collection.

    13/80 (page 1)
    A LA MODE. African Cakes. CREAM a pound of butter with a pound of castor sugar, and add gradually six eggs. Then add four ounces of Bischof’s granulated cocoa-nut and three- quarters of a pound of flour. Put this mixture into well-buttered small shallow tins, bake, and when cold put one over the other, with apricot pulp between them. Ice the top with pink icing, and sift granulated cocoa-nut over. Albert Cake. Take five yolks of eggs and the whites of two, and beat them up with five ounces of sugar and three of almonds. About three ounces of flour should be whipped up with the other whites. Add half an ounce of candied peel, a very little cinnamon powder and ground cloves, and a little grated lemon-peel. Mix all together and pour into a mould ; then bake in a moderate oven for an hour. B