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.

    22/80 (page 10)
    ounces of mixed candied peel. Beat all together, put in a buttered tin, and bake an hour in a quick oven. Genoa Cake. Cream up half a pound of butter, mix in the same quantity of white crushed sugar, then add in four eggs in the usual way ; mix in half a pound of currants, the same quantity of sultanas, the same of mixed peel, and half a pound of flour; bake in a square on a tin with plenty of paper at the bottom. This will take from one hour to bake at about two and a half inches thick. Sprinkle over the top with blanched almonds. German Cake. Mix well together one and a half pound of flour, half an ounce of German yeast, three eggs well beaten, whites and yolks separately, half a pound of sugar, and a little grated lemon-peel; bake a nice brown. Gibraltar Cakes. Take six whites of egg and the yolks of three. Whisk the whites to a froth, and mix the eggs to- gether ; put in half a pound of flour and two ounces of rice flour ; mix well; then add ten ounces of sugar, three ounces of ground almonds, and four drops of essence of almonds. Roll out well, dusting the board with fine sugar, cut out with an oval cutter, and bake in a cool oven.