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Cocoanut and Almond Cake
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Filling: One pound sweet almonds, whites of four eggs whisked stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water. Blanch the almonds. Let them get cold and dry; then pound in a Wedgewood mortar, adding rose-water as you go. Save about two dozen to shred for the top. Stir the paste into the icing after it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay it on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, but do not let it scorch.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- Two and one-half cups powdered sugar
- one cup butter
- four full cups prepared flour
- whites of seven eggs whisked stiff
- one small cup of milk, with a mere pinch of soda
- one grated cocoanut
- one-half teaspoonful nutmeg
- the juice and half the grated peel of one lemon
Original Instructions
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