Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- 12 drops essence almonds
- 2 lbs
- 3 lbs
- 5 eggs
- 5 lbs
- 12 whites of eggs well beaten
- 3 ozs
- 2 lemonj
- three circles about 8 to 10 inches diame- ter
Directions
in the hot honey and water, and make a smooth dough, roll tt half an inch thick, place upon tin, let stand one hour, and then bake in cool oven ; when baked, pour over it very thin vanilla fondant, and cut into shapes.
2 lbs. germ meal, \ lb. ground almonds, 12 drops essence almonds, 1 lb. butter, i£ lb. sugar, and enough eggs to make it into a firm smooth dough, roll out very thin, cut with coffee biscuit cutter or fancy cutter, and bake quickly in sound oven.
3 lbs. flour ; make a bay, put in 2\ lbs. sugar, £ lb. margarine, cream them up ; add 5 eggs, essence lemon, \ pint milk, mix, cut out with i\ inch cutter, with a smaller cutter cut out middle, and bake on tins in sharp oven.
4i lb. flour, ii lb. margarine, i oz. powder, 5 lbs. sugar, rub together, make a bay, add 1 5 eggs, essence almonds, roll in long finger strips, cut off in J inch pieces3 stand , on ends i inch apart, and bake on tins in a cool oven.
Mixture: i£ lb. ground almonds, 2 J lbs. sugar, 12 whites of eggs well beaten, and must be only stiff enough to force through savoy bag ; add 3 ozs. flour, and the juice of 2 lemonj. If the mixture is too stiff, add another white of egg. Cover a tin with rice (wafer) paper, draw three circles about 8 to 10 inches diame- ter, spread each circle with macaroon -J- inch thick quite level. Pipe a forth circle with tube a nice design, then bake carefully. When cold, glaze each circle, except the top, with firm boiled apricot, coloured red. The top circle glaze with hot strong syrup to make it shine, do this as soon as it comes out of oven, put the top circle on the others, and decorate between the piping with red and yellow apricot and glac6 fruit ; bake a few maca- roons, very small, with glac6 cherry, etc., in middle, and stick them round the top. Edge and finish it off round the side by thin almond icing neatly fastened on them ; chop some blanched almonds fine, brown them in the oven, and while very hot roll them about in a little hot clear syrup to make them shine, and then roll the side of gateau in them to cover the almond icing. Put this almond icing and the browned almonds on before putting the edging of small macaroons on.
Germ Meal Dessert Biscuits-
Lemon Sings-
Almond Drops.
Gateau de Macaroon.