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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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!! Ingredients:
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:
1. 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.
2. Bake in jelly pans.
3. 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.
4. Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
5. Blanch and chop fine a half pound almonds and stir into the cream.
6. Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.
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