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Almond Darioles
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient to fill about half a dozen dariole moulds.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 126. The excerpt below is the record exactly as published.
Almond Darioles. — Beat two ounces of fresh butter to a cream. Mix with it the same weight of flour, a heaped table-spoonful of sugar, half a pint of milk and half a pint of cream, four well-whisked eggs, and a httle chopped lemon-peel. Mix all well together, and then add, a drop at a time, a little essence of almond
Cook this with the app: pantry check, scaling, and the assistant.