lafayette cakes
(from The Complete Biscuit and Gingerbread Baker's Assistant, by George Read, 1854)
Ingredients:
Instructions:
(from The Complete Biscuit and Gingerbread Baker's Assistant, by George Read, 1854)
Ingredients:
1/2 lb. butter
1/2 lb. sugar
1/2 lb. flour
6 eggs
1/4 oz. volatile salt pounded fine
raspberry or other jam
Instructions:
1/2 lb. of butter, 1/2 lb. of sugar, 1/2 lb. of flour, 6 eggs, 1/4 oz. of volatile salt pounded fine.
Mix as pound cakes. Bake them in round flat tins about a quarter of an inch deep, or drop some of the paste on white-brown paper, and spread it out into a round thin cake, six inches in diameter; this will make twelve cakes; bake them in a moderate oven on tins; take them off the paper when baked; spread some raspberry or other jam on the surface of two of them, and put three together; trim round the edges with a knife, and divide them into four, six, or eight parts, according to the price they are sold at.
lafayette cake
(from Every Lady's Cook Book, by Mrs. T. J. Crowen, 1856)
Ingredients:
Instructions:
(from Every Lady's Cook Book, by Mrs. T. J. Crowen, 1856)
Ingredients:
savoy biscuit recipe:
6 eggs, separated
more than 1/2 lb. sugar
1/2 lb. flour
tsp. essence of lemon
butter for pans
jelly or jam
icing
Instructions:
Make a Savoy biscuit, and bake it in a tin pan with straight sides; when cold cut it in thin slices (a quarter of an inch thickness); spread each with jelly or jam, and put it together again, three or four slices for each cake, or put them all together; ice the cake on the top and sides, and serve cut in quarters.
savoy biscuit
(from Every Lady's Cook Book, by Mrs. T. J. Crowen, 1856)
Ingredients:
Instructions:
(from Every Lady's Cook Book, by Mrs. T. J. Crowen, 1856)
Ingredients:
6 eggs, separated
more than 1/2 lb. sugar
1/2 lb. flour
tsp. essence of lemon
butter for pans
Instructions:
Beat the whites of six eggs to a froth, and the yolks with rather more than half a pound of sugar; then add half a pound of flour, and a teaspoonful of essence of lemon; butter small tin pans; nearly fill them, and bake in a quick oven.
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