ALMOND CROQUET
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 28. The excerpt below is the record exactly as published.
ALMOND CROQUET. Take three quarters of a pound of sugar, mix with one jgill of the yelks of eggs, beat well, add a half pound of whole almonds, ten ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.