Mix Flor-ador, sugar, and chocolate with a little cold milk, pour over the
remainder of the milk boiling, pour back into the saucepan, and boil 5
minutes ; add vanilla, and pour into a wetted china mould ; when quite firm,
turn out.
2 eggs
3oz. butter✪ Flor-ador Biscuits
3oz. castor sugar
i pint of cream
BASKET A LA CREME.
loz. desicated cocoanut
2oz. Flor-ador
2oz. flour
A little flavouring
A little jam
A little angelica, about 2£in.
long
Beat the butter and sugar to a cream, add the eggs, flour, Flor-ador, and
essence ; beat a few minutes, butter some small dariol moulds and dust them
with castor sugar, then with flour ; three parts fill them with the mixture,
and bake about twenty minutes in a slow oven, turn out and take out the
centres with a small knife, spread round the outside a little jam and sprinkle
with the cocoanut, fill centres with jam, whip up the cream until stiff, flavour
and sweeten, put into forcing bag and rose tube, force out into rose shape on
the top of the jam in each basket. Cut the angelica into thin strips, and
arrange to form the handles.
Choice cookery
1888Page 57 · 3 recipe records on this page
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix Florador, sugar, and chocolate with a little cold milk, pour over the remainder of the milk boiling, pour back into the saucepan, and boil 5 minutes ; add vanilla, and pour into a wetted china mould ; when quite firm, turn out.
2 eggs 3oz. butter 3oz. castor sugar i pint of cream
BASKET A LA CREME.
loz. desiccated coconut 2oz. Flor-ador 2oz. flour A little flavouring
A little jam
A little angelica, about 2£in. long
Beat the butter and sugar to a cream, add the eggs, flour, Florador, and essence ; beat a few minutes, butter some small dariole moulds and dust them with castor sugar, then with flour ; three parts fill them with the mixture, and bake about twenty minutes in a slow oven, turn out and take out the centres with a small knife, spread round the outside a little jam and sprinkle with the cocoanut, fill centres with jam, whip up the cream until stiff, flavour and sweeten, put into forcing bag and rose tube, force out into rose shape on the top of the jam in each basket. Cut the angelica into thin strips, and arrange to form the handles.
Records on this page
Flor-ador CakeFlor-ador BiscuitsBasket a la Creme