Dessert
Almond cake
Almond cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including blanch enough almonds to make a cupful of them when skinned, and when cold pound to .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Blanch enough almonds to make a cupful of them when skinned, and when cold pound to a paste.
- Cream a quarter-pound of butter with a pound of powdered sugar, and beat into this the well-whipped yolks of seven eggs.
- Now beat in gradually the almond paste, a teaspoonful of rose-water, a quart of sifted flour, and, lastly, the stiffened whites of the eggs.
- When cold, ice, flavoring the icing with rose-water and a very little essence of bitter almonds.
Historical transcription
Source method
- 1
Blanch enough almonds to make a cupful of them when skinned, and when cold pound to a paste. Or, what is more convenient, buy the almond paste ready prepared. Cream a quarter-pound of butter with a pound of powdered sugar, and beat into this the well-whipped yolks of seven eggs. Now beat in gradually the almond paste, a teaspoonful of rose-water, a quart of sifted flour, and, lastly, the stiffened whites of the eggs. Bake in a loaf in a steady oven until a straw comes out clean from the thickest part. When cold, ice, flavoring the icing with rose-water and a very little essence of bitter almonds.
Nutrition pending
No invented nutrition numbers.
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