Almond Fingers
From The Times cook book, no. 2, 1905
Serves 2
Sift powdered sugar over them before serving.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 92. The excerpt below is the record exactly as published.
ALMOND FINGERS. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park. Cal.— Cut stale bread into pieces four inches long, one inch wide and half an inch thick; dip them in orange juice, then into minced almonds, then in beaten eggs, then in bread crumbs. Lay these pieces in the frying basket that has been dipped in the hot lard
Cook this with the app: pantry check, scaling, and the assistant.