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Mrs.Holroyd receipt book, 1830-1900
Page 5
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Almond Cake Take Six ounces of sweet almonds, half a pound of powdered Sugar, Seven eggs, Six ounces of flour, and the rinds of four lemons grated; pound the almonds very fine with a little orange flower water, then add the lemon and yolks of eggs well beaten till it is as white as a Sponge paste; beat up the whites of the eggs to a strong froth like snow; mix them very light with the paste; then add the flour by degrees as lightly as possible; butter a mould, and bake in a moderate oven for an hour, with many folds of paper under, and one on the top.
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Almond Cake Take Six ounces of sweet almonds, half a pound of powdered Sugar, Seven eggs, Six ounces of flour, and the rinds of four lemons grated; pound the almonds very fine with a little orange flower water, then add the lemon and yolks of eggs well beaten till it is as white as a Sponge paste; beat up the whites of the eggs to a strong froth like snow; mix them very light with the paste; then add the flour by degrees as lightly as possible; butter a mould, and bake in a moderate oven for an hour, with many folds of paper under, and one on the top.
Szathmary Culinary Manuscripts and Cookbooks
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