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Almond Cake

The following recipe was transcribed ver batim from 

The Daily American

Nashville, Davidson County, Tennessee

November 16, 1884

A famous caterer gives the following recipe for almond cake: blanche and pound in a mortar thoroughly eight ounces of sweet and one of bitter almonds; add a few drops of rose water, or white of egg every few minutes to prevent oiling; add six tablespoonfuls of sifted sugar and eight beaten eggs, sift in six tablespoonfuls of flour, and work it thoroughly with the mixture, adding gradually a quarter of a pound of creamed butter. Beat constantly or it will be heavy. Put a buttered paper into the cake tin, then pour the mixture into the tin, allowing room for it to rise. The oven should be a quick oven.

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