Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup butter.
  • cups sugar.
  • Yolks 4 eggs.
  • ½ cup cold water.
  • cups flour.
  • ½ cup corn-starch.
  • 4 teaspoons baking powder.
  • Whites 4 eggs.
  • cup almonds blanched and shredded.


    Cream the butter, add sugar gradually, yolks of eggs well beaten, and water. Mix and sift flour, corn-starch, and baking powder, and add to first mixture; then add whites of eggs beaten until stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty minutes in a moderate oven.