1876 Turkish Saffron Cakes

1876 Turkish Cakes.
The Centennial Cook Book and General Guide
Mrs. Ella E. Myers
8 ounces blanched sweet almonds
A good pinch saffron
1 lb butter
3/4 of a pound of loaf sugar in powder
1 lb fine flour
Eggs
Pound to a paste eight ounces of blanched sweet almonds, and a good pinch of saffron; add a pound of butter, three- quarters of a pound of loaf sugar in powder, and a pound of fine flour; beat all together; break in an egg at a time until the paste is of the proper consistency. Make it up in the form of a flat cake and bake it gently.
Did we eat it? Yes
Would I make it again? Probably not.

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