Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- seven ounces of sweet almonds
- eight ounces of sifted sugar on which the rind of a lemon has been grated
- a pound of flour
Directions
Blanch seven ounces of sweet almonds and one of bitter, and dry them in a cool oven, then pound them to a paste with some orange-flower water ; then mix them well with a pound of flour and half a pound of butter^ add eight ounces of sifted sugar on which the rind of a lemon has been grated, make this into a paste with the yolks
228 SWSBTMBAT8.
of fbur eggs ; then make them into small cakes, and bake them on buttered tins in a slow oven till firm and crisp and a nice brown if not level, when hot put a tin plate over them^ and pnt a slight weight on them, when cold, they can be served as cakes, or a piece montee might be raised by spreading some rich preserve on each, and dishing them in a pyramid. Yon may roU some in balls and flatten them with the hand, egg them over and strew nonpareil comfits, coarse sugar, or sugar candy over them and bake as before; or, when baked, you may ornament them to taste with white or coloui^d icing.