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New England cookbook, 1825-1870
Page 127
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Flumery or Charlotte Russe Lay sponge or savoy cakes in a deep dish pour on wine sufficient to make them quite moist. Make a rich boiled custard using only the yolks of the eggs - turn it over the cakes when cool beat the white of the eggs to a froth and turn over the [whole?] Almond Cake Beat the yolks of 12 eggs to a froth with a pound of powered white sugar Beat the whites of nine eggs to stiff froth and stir them into the yolks and sugar. When the whole has been stirred together for 10 minutes add gradually a pound of sifted flour and 1/2 a pound of Almonds blanched & pounded fine then stir in 3 table spoonfuls of thick cream As soon as the ingredients are well mixed in turn the [cake?] into buttered pans and [bake?] immedtly. Frost the Cake with the reserved whites of the Eggs
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Flumery or Charlotte Russe Lay sponge or savoy cakes in a deep dish pour on wine sufficient to make them quite moist. Make a rich boiled custard using only the yolks of the eggs - turn it over the cakes when cool beat the white of the eggs to a froth and turn over the [whole?] Almond Cake Beat the yolks of 12 eggs to a froth with a pound of powered white sugar Beat the whites of nine eggs to stiff froth and stir them into the yolks and sugar. When the whole has been stirred together for 10 minutes add gradually a pound of sifted flour and 1/2 a pound of Almonds blanched & pounded fine then stir in 3 table spoonfuls of thick cream As soon as the ingredients are well mixed in turn the [cake?] into buttered pans and [bake?] immedtly. Frost the Cake with the reserved whites of the Eggs
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