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Miss Caldwell's book, 1757-1790
Page 99
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(99) A Ratifia Cake Is made the same way as the last, only to leave out three Ounces of the sweet Almonds) and put three Ounces of bitter Almonds to it, Which gives it the Ratifia Taste. A Lemon or Spunge Cake Beat up the Yolks of twelve Eggs and whites of Six, with a pound of fine Sifted Sugar & grate the Rinds of three large Lemons into it and Squeeze the Juice of one into it, beat them up Very well with a whisk, and Work three quarters of a pound of fine flour into it, and let it bake little more than half an hour.
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(99) A Ratifia Cake Is made the same way as the last, only to leave out three Ounces of the sweet Almonds) and put three Ounces of bitter Almonds to it, Which gives it the Ratifia Taste. A Lemon or Spunge Cake Beat up the Yolks of twelve Eggs and whites of Six, with a pound of fine Sifted Sugar & grate the Rinds of three large Lemons into it and Squeeze the Juice of one into it, beat them up Very well with a whisk, and Work three quarters of a pound of fine flour into it, and let it bake little more than half an hour.
Szathmary Culinary Manuscripts and Cookbooks
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