A quart of cream.
A quarter of a pound of loaf sugar, powdered.
Half a pint of white wine and Half a gill of brandy
Eight maccaroons, or more if you choose.
Four small sponge-cakes or Naples biscuit.
Two ounces of blanched sweet almonds, pounded in a
One ounce of blanched bitter almonds or peach-kernels.
The juice and grated peel of two lemons.
A nutmeg, grated.
A glass of noyau.
A pint of rich baked custard, made of the yolks of eggs.
Pound the sweet and bitter almonds to a smooth paste, adding
a little rose-water as you pound them. Grate the yellow peels
of the lemons, and squeeze the juice into a saucer. Break the
sponge cake and maccaroons into small pieces, mix them with the
almonds, and lay them in the bottom of a large glass bowl.
Grate a nutmeg over them, and the juice and peel of the lemons.
Add the wine and brandy, and let the mixture remain untouched,
till the cakes are dissolved in the liquor. Then stir it a
Mix the cream and sugar with a glass of noyau, and beat it
with a whisk or rods, till it stands alone. As the froth rises,
take it off with a spoon, and lay it on a sieve (with a large
dish under it) to drain. The cream, that drains into the dish,
must be poured back into the pan with the rest, and beaten over
again. When the cream is finished, set it in a cool place.
When the custard is cold, poor it into the glass bowl upon
the dissolved cakes, &c. and when the cream is ready, fill
up the bowl with it, heaping it high in the middle. You may
ornament it with nonpareils. If you choose, you can put in,
between the custard and the frothed cream, a layer of fruit
jelly, or small fruit preserved.
POUND CAKE RECIPES
One pound of flour, sifted.
One pound of white sugar, powdered and sifted.
One pound of fresh butter.
Half a glass of wine \
Half a glass of brandy }mixed.
Half a glass of rose-water /
Twelve drops of essence of lemon.
A table-spoonful of mixed mace and cinnamon.
A nutmeg, powdered.
Pound the spice and sift it. There should be twice as much
cinnamon as mace. Mix the cinnamon, mace, and nutmeg
Sift the flour in a broad pan, or wooden bowl. Sift the
sugar into a large deep pan, and cut the butter into it, in
pieces. If the weather is very cold, and the butter hard, set
pan near the fire for a few minutes; but if the butter is
warm, the cake will be heavy. Stir the butter and sugar
with a wooden stick, till they are very light, and white, and
Beat the eggs in a broad shallow pan with a wood egg-beater
whisk. They must be beaten till they are thick and smooth, and
the consistence of boiled custard.
Pour the liquor and rose-water, gradually, into the butter
sugar, stirring all the time. Add, by degrees, the essence
lemon and spice.
Stir the egg and flour alternately into the butter and sugar,
handful of flour, and about two spoonfuls of the egg (which
must continue to beat all the time,) and when all is in, stir
whole mixture very hard, for near ten minutes.
Butter a large tin pan, or a cake mould with an open tube
from the middle. Put the mixture into it as evenly as
Bake it in a moderate oven, for two, or three, or four hours,
proportion to its thickness, and to the heat of the fire.
When you think it is nearly done, thrust a twig or wooden
into it, down to the bottom. If the stick come out clean and
the cake is almost baked. When quite done, it will shrink from
sides of the pan, and cease making a noise. Then withdraw
coals (if baked in a dutch oven), take off the lid, and let
cake remain in the oven to cool gradually.
You may ice it either warm or cold. Before you put the icing on
large cake, dredge the cake all over with flour, and then wipe
flour off; this will make the icing stick on better--If you
sufficient time, the appearance of the cake will be much
by icing it twice. Put on the first icing soon after the cake
taken out of the oven, and the second the next day when the
is perfectly dry. While the last icing is wet, ornament it
coloured sugar-sand or nonpareils.
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