Recipe by Theresa/ Thunderbird
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!!
Top Review by Gaga4Gadgets
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
- 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
Directions See How It's Made
- 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.