Your cart
, , , , , , , , , , ,

Salted Almond Chocolate Cake with Violets

It is impossible to deal in a short article with the many varieties of Summer Sausce, but there are three or four which can be touched upon.

March 21, 2022
5 min read
Salted Almond Chocolate Cake with Violets

Tea, with which we are all so familiar, is in reality a number of dried rolled leaves of the tea plant, Camellia Thea, cultivated chiefly in China and the contiguous countries. It is used excessively throughout Australasia—for has it not been shown that our four million people use more of this beverage than the millions who inhabit Continental Europe, if Russia be excepted?

How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average cook is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.

It is impossible to deal in a short article with the many varieties of Summer Sausce, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.

“Do all kitchen work in a certain order, using that routine which experience has proved best for you.”

The simple desserts are the best desserts, and none is more pleasing to the eye and the palate or so easily made or so frequently served in an imperfect manner, than custards.

With a supply of good eggs in the pantry the housewife need never be at a loss for a tasty custard, and if she is wise enough to buy Armour’s Fancy Selects when she orders eggs from her market man their goodness will be reflected in her desserts. Aside from their goodness their extra large size will always recommend their use to the wise housewife. They come packed in an extra large carton.

To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.

Salted Almond Chocolate Cake with Violets

Time45 mins
CourseDessert
Servings2 people

Ingredients

  • 1 cupful molasses
  • 1 teaspoonful ginger
  • 1 teaspoonful cloves
  • 1 teaspoonful cinnamon
  • teaspoonful nutmeg
  • 1 teaspoonful egg (beaten light)
  • 1 1/2 cups granulated sugar
  • 1 cupful sour milk
  • 1 teaspoonful baking soda
  • 2 cupfuls flour

Instructions

  • Put half the cream and half the sugar in a double boiler over the fire; when the sugar is dissolved, stand it aside until cold. Pare and grate the pineapple, add the remaining half of the sugar and stand it aside.
  • Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack.
  • Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberrries.
  • When the cream is cold, add the remaining cream, and partly freeze. Then add the lemon juice to the pineapple and add it to the frozen cream; turn the freezer five minutes longer, and repack.
  • Put the sugar and half the cream over the fire in a double boiler; when the sugar is dissolved, stand it aside to cool. When cold, add the remaining cream, the walnuts, chopped, and the flavoring, and freeze.
  • Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.
For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.
Tips: Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.

I made the filling two different ways here, for the first one I cooked down some cranberries with sugar, then mixed that with Vermont Creamery, mascarpone cheese and spices for a tangy, cheesecake-y, and slightly sweet filling. I sliced persimmons and boiled them in a cinnamon syrup until they softened, then I cut shapes out of them with a cookie cutter so that they would fit in the linzer cookie sandwiches.

After the cream is frozen rather stiff, prepare a tub or bucket of coarsely chopped ice, with one-half less salt than you use for freezing. To each ten pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in the bottom of your bucket or tub, then put over a layer of cracked ice, another layer of salt and cracked ice, and on this stand your mold, which is not filled, but is covered with a lid, and pack it all around, leaving the top, of course, to pack later on. Take your freezer near this tub.
Make sure that your packing tub or bucket has a hole below the top of the mold, so that the salt water will be drained off.

Subscribe and get freshly baked articles. Join the community!

Sign up for our newsletter and get a head start on the morning’s top stories.

By signing up, you agree to our Privacy Policy and Terms.

David Gallwey

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food is typically straightforward, and simple to bring into your life. I take an awfully smart approach that is realistic for my purchasers.

Start the conversation

Let's start a personal, meaningful conversation.

Example: Practical philosopher, therapist and writer.

Link copied to your clipboard

About me

Hey everyone! As a Dietitian Nutritionist, nutrition is my jam. NS—your source for balanced wellbeing. Here you’ll find simple and delicious recipes, an awesome community, health advice, and all things to keep you feeling your best. Live Whole. Eat Well. Feel Amazing.

Never miss a thing!

Subscribe and get freshly baked articles. Join the community!

Join the newsletter to receive the latest updates in your inbox.

Featured Articles

B Read More

LifestyleJanuary 4, 2022

Best Kept Secret Supper at Noble Roots

With the kitchen redesign moving gradually, I was experiencing considerable difficulties having the capacity to cook for a developed timeframe, particularly since cooking is one […]

P Read More

FoodJanuary 6, 2022

Pumpkin Pancakes with Apple Compote

This awakening as to its value has been too tardy, indeed, it has been from a slumber of centuries. Not that good Cookery has not […]

L Read More

FoodJanuary 12, 2022

Linzer Cookies with Cranberry Mascarpone

There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre […]

P Read More

FoodJanuary 13, 2022

Peach + Raspberry Pie with White Chocolate Mascarpone

Stale bread and breadcrumbs are the bases of a score of the most delicious puddings on the French cook’s card; cooked cereal is one of […]

Begin typing your search above and press return to search. Press Esc to cancel.

Or, browse through the main sections: