Prep 45 mins
Cook 1 hr
This is from one of my most prized cookbooks Compendium Of Cookery and Reliable Recipes.Copywrite 1890.It is so old I'm almost afraid to touch the pages.I wouldn't make this but I thought it would be fun to post it.It dosen't give a baking time so I'll guess at it but keep in mind they cooked on wood stoves then. Them measure in goblets!!
- 10 eggs
- 1⁄2 cup pulverized sugar
- 1 cup flour
- 1 teaspoon cream of tartar
- 1⁄2 pint sweet cream
- 3 egg yolks
- 1 tablespoon powdered sugar
- 1 teaspoon cornstarch
- little milk
- 1⁄2 lb almonds
- On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it.
- Bake in jelly pans.
- For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this.
- Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
- Blanch and chop fine a half pound almonds and stir into the cream.
- Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.
Just a comment really as ve not made this cake. However the old cookbooks are fascinating. This one happens t be achieved here! So Theresa you can now have a digital copy of your treasured cookbook! All 440 pages. Isn't the internet amazing! http://www.icsarchive.org/icsarchive-org/paperback/cookbooks/compendium_of_cookery_and_reliable_recipes_1890.pdf