Anise Toast
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 51. The excerpt below is the record exactly as published.
lbs. sugar vanilla flavor. Beat the whites, and mix with the sugar and cocoanut and flavor. Form into steeples, set on greased and dusted pans, and color nicely in a quick heat. 373.— ALMOND BREAD. PUMPERNICKEL. % lb. sugar ^ lb. flour z% lb. cake crumbs yi lb. unpeeled almonds 6 eggs ^ oz. ammonia 2 ozs. powdered cocoa, ^ oz. cinnamon and cloves. Mix all the ingredients into a firm paste; roll in strips as long as the pan; flatten a little, to make the strips i^-inch wide and ^-inch thick; wash with egg and bake; ice vanilla and cut in slices while warm. 374,— ANISE TOAST. I lb. sugar 8 eggs 4 yolks }i oz anise seed I lb. flour, lemon flavor
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