1 lb Butter
1 lb Flour, pastry
12 Egg; separated
1 lb Sugar, granulated
1 ts Vanilla
1 pn Mace
Lemon or orange zest
Wash all the salt from a pound of butter, then put it dry between the
folds of a clean cloth and set away in a cold place. Sift one pound
of pastry flour and separate the yolks and whites of twelve eggs.
Cream the butter and flour together very thoroughly and beat the
yolks of the eggs to a thick, almost white, froth with one pound of
granulated sugar. Add one teaspoonful of vanilla and a grating of
mace. Gradually add the creamed butter and flour to the sugar and egg
mixture and whip well, then fold in the stiffly beaten whites of the
eggs, pour into a well-greased and floured tube-pan, scatter a little
grated lemon or orange rind over the top and bake in a moderate (350
F.) oven about one and a quarter hours.
Old recipe, Chase City, VA
from The Williamsburg Art of Cookery
Yields
16 Servings