Lady Cake
408. Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
One pound of flour,
The whites of sixteen eggs,
Half an ounce of bitter almonds,
Two table spoonsful of rose water.
Beat the butter and sugar to a cream; pour boiling water over the almonds, let them stand a little time, blanch them, pound them in a mortar, adding but a few at a time, with a little rose-water to prevent them from getting oily, add to them the remainder of the rose-water, then stir the almonds into the butter and sugar. Whisk the whites very dry, and stir them gradually into the butter and sugar with the flour. Butter your pans and bake them in a moderate oven. It may be baked in one large cake.