Lincertové Cesto Na Iný Spôsob

"A pound of fresh, well-washed butter is beaten to a cream in a bowl, a pound of almonds is scalded, peeled, finely ground in a mortar and added to the butter, then a pound of powdered sugar is mixed in. When the almonds are well incorporated, add cinnamon, cloves, lemon zest, nutmeg, and finally a pound of flour. Mix everything together, gather into a mound, wrap in a clean cloth, and put in a cool place. For the cake, use round plates on a baking sheet lined with paper around the edges, and brush the top with egg."

The recipe follows the dictation-style common in 19th-century Central European cookbooks, with very little punctuation, and assumes the cook knows core techniques—like blanching and grinding almonds or creaming butter. Weights are given in 'funt' (pound), roughly equivalent to 560 grams, with ingredient amounts in perfect parity for balance. Spelling and terms might appear unfamiliar: 'vajdlinka' and 'na penu rozmiešať' refer to methods or tools local to the time. Ingredients like cinnamon, cloves, and nutmeg underscore the recipe’s festive air. The original lacks explicit oven temperatures or baking times, as cooks judged readiness by look and feel.