Rye Bread Torte No. 3 from The Settlement Cook Book by Lizzie Black Kander
Stir in yolks of eggs until thick and lemon colored, add sugar gradually and continue beating; add almonds, rind and juice of lemon. Add bread and spices and the whites of 12 eggs, beaten stiff and...
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Cooking tools:
- Mixing bowl
- Hand mixer
- Whisk
- Wooden spoon
- Grater
- Oven
- Springform pan
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Kitchen towel
Ingredients
- 9 oz. almonds, grated and unblanched
- ¼ lb. dry, grated and sifted rye bread
- ⅛ teaspoon mace
- ½ cup claret
- ¾ lb. powdered sugar
- 1 oz. bitter almonds, blanched and grated
- 4 yolks of eggs
- 12 whole eggs, and
- 2½ oz. citron, chopped
- 1 lemon, rind and juice
- ¼ teaspoon cloves
- ½ teaspoon cinnamon
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