Almond Sponge in Aspic a la Violet
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 508. The excerpt below is the record exactly as published.
Almond Sponge in Aspic a la Violet Eponge a l’Amande en Aspic, a la Violet Glaze a melon mould with aspic, decorate with a large rose made from almond paste in the centre and little roses all round
Cook this with the app: pantry check, scaling, and the assistant.