“Perhaps it was because I was in a mood to be pleased with everything, but it did seem as if I had never tasted such a dinner as that was. We had every delicacy in and out of season, a fruit salad which is a specialty of the house, made of strawberries, fresh figs, cherries, pineapples, and almonds; and when I thought that all the surprise was over, along the terrace came a procession of green, blue and rose-coloured lights, as if fairies were flitting among the trees. But the fairies turned out to be waiters, bringing illuminated ices in fantastic shapes, and a birthday cake for me lighted with twenty-nine tiny wax candles.”
A cook of roughly the same moment, setting down the same dish.
1735. INGREDIENTS.--To every lb. of finely-pounded loaf sugar allow 1 lb. of sweet almonds, the whites of 4 eggs, a little rose-water. _Mode_.--Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding a little rose-water to facilitate the operation. Whisk the whites of the eggs to a strong froth; mix them with the pounded almonds, stir in the sugar, and beat altogether. When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry. Before laying this preparation on the cake, great care must be taken that it is nice and smooth, which is easily accomplished by well beating the mixture.
Sources: The passage is from C. N. (Charles Norris) Williamson, My Friend the Chauffeur, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, pear stamp.