How To make Lincoln Almond Cake
2 1/4 c Sugar
1 c Butter
3 c Flour
1 tb Baking Powder
1 c Milk
1 c Almonds;blanched & chopped
1 1/2 ts Vanilla; or almond extract
6 Egg whites; beaten with
1/2 ts Salt
Mrs. Lincoln owned a copy of "Directions for Cookery in its Verious Branches" by Miss Leslie, which was one of the most popular sources of recipes of the time. She consulted it often. One of Mrs. Lincoln's most enduring recipes is a delicious cake invented by Monsieur Giron, a Lexington, Kentucky, caterer, who created it in honor of the visit to that city in 1825 of his famous fellow Frenchman, Lafayette. The Todd family acquired the recipe and cherished it ever after, and it later became known as "Lincoln Almond Cake." The baking powder was added at a later date. ======================================================= ================== Preheat oven to 350~. Cream together the sugar and butter. Sift together flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time. Mix thoroughly. Add the chopped blanched almonds and vanilla to the mixture. Continue beating until thoroughly mixed. In a separate bowl, stiffly beat egg whites with salt. Gently fold them into the first mixture. Pour the mixture into a greased and floured angel food cake pan or bundt pan. Bake for approx. one hour, or until a toothpick inserted into the center comes out clean. Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan. Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it. Source: Farmer's Almanac, Hearth & Home 1994 Companion -----
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How to Make Seed Cake — The Victorian Way
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Mrs Crocombe is back in the kitchens at Audley End House, making a suppertime treat not for the Braybrookes, but for her fellow upper servants. This delicately flavoured seed cake is an ideal evening snack with a slice of cheese or a nice cup of tea. (Or, indeed, both.)
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INGREDIENTS
• 6oz (170g) butter
• 6oz (170g) light brown sugar
• 3 eggs, separated
• 4½ tbsp milk
• ¾ tsp caraway seeds
• 12oz / 370g flour
METHOD
1. Cream together the butter and sugar until light and fluffy
2. Beat in the egg yolks and milk, then add the caraway seeds
3. Sift in the flour through a sieve, folding it in
4. Beat the egg whites until stiff peaks form and fold these in to the mixture
5. Bake in a cake tin at 180°C (356°F) for 45 minutes to an hour
6. Use a skewer to check it's baked, then rest for 10-15 minutes before turning out of the tin to cool further
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CHAPTERS
00:00 Introduction
00:39 For this recipe, you will need...
01:05 The basic mixture
02:49 Adding the flour
03:52 Adding caraway seeds
04:27 Whisking the egg whites
05:21 Folding in
06:03 Into the baking tin
06:50 Baking the cake
07:10 Serving
What would your organs order to eat if they could speak?
How to Make Almond and Potato Pudding — The Victorian Way
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Mrs Crocombe has been busy preparing the perfect winter side-dish for the Braybrookes' table: Almond and Potato Pudding. Avis copied this recipe down from a book by Anne Eliza Griffiths first published in 1864, aimed at 'the moderate and economical, yet reasonably luxurious, housekeeper.' No wonder then that it appealed to Mrs Crocombe, who was likely working as cook-housekeeper to a baronet at the time.
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Visit Audley End House and Gardens for yourself:
INGREDIENTS
170 g/6 oz/1⁄2 cup cooked mashed potato (without skin)
115 g/4 oz/generous 1 cup ground almonds
285 ml/1⁄2 pt/11⁄4 cups milk
Finely grated zest and juice of 1 lemon
115 g/4 oz/1⁄2 cup butter, plus extra for the mould
Pinch of ground nutmeg 5 eggs, separated
1⁄4 tsp cream of tartar or squeeze of lemon juice (optional)
Salt
Chopped almonds, to decorate lemon slices, to serve (optional)
METHOD (from the Victorian Way cookery book)
If you do not have any cold mashed potato to hand, start by peeling, dicing and mashing some potatoes and allowing them to cool.
Put the ground almonds in a saucepan with the milk, lemon zest and juice, and butter. Warm until the butter is melted and the milk is blood-warm, and mix well. Remove from the heat and stir in the mash. Add the nutmeg and a good pinch of salt, together with the egg yolks. Mix well and set aside. Preheat the oven to 180°C/350°F.
Whisk the egg whites to stiff peaks (the cream of tartar or a squeeze of lemon juice will help). Fold the eggs gently into the potato mix.
Butter an 850 ml/11⁄2 pt/31⁄2 cups mould or 900 g/2 lb loaf tin and pour in the mixture. Give it a couple of gentle taps to settle it.
Bake in the oven for 1 hour until light brown and set through. Invert onto a wire cooling rack, demould, decorate the top with chopped almonds and serve hot, surrounded by lemon slices (optional).
You can also leave it to cool in the mould for 1 hour before turning it out, slicing it, sprinkling it with a little flour and frying it in a little butter.
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President Lincoln's Favorite Cake
Grab an apron and your party hat! We're celebrating the centennial anniversary of the dedication of the Lincoln Memorial by baking President Abraham Lincoln's favorite cake. Follow along with rangers Claire and Dani as they share the recipe.
Video by National Park Service. Click here for an audio-described version: nps.gov/linc/learn/lincoln-100-videos-and-photos.htm
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