Anise Toast

Ingredients

• one-half pound of sugar
• four whole eggs
• the yolks of two eggs
• one-half ounce of anise seed
• one-half pound of flour
• lemon flavoring

Method

1. 1

   Beat eggs, yolks, and sugar over heat until light; then cool.

2. 2

   Add flour, seeds, and flavor.

3. 3

   Dress on a buttered pan in long strips and bake.

4. 4

   Once cold, cut into slices and toast like zwieback.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 206. The excerpt below is the record exactly as published.

Anise toast Demi tasse Stewed pears with claret. Peel a dozen nice pears, put them in an earthen pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick. Cover the pot, and cook in oven for about two hours. Serve cold. Shrimp salad, Anastine. Six shallots, one-half stalk of celery, one-half can of pimentos, and some parsley. Chop all very fine, and put in salad bowl with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil. Serve in a salad bowl, with leaves of lettuce around the sides ; and with hard-boiled eggs cut in four. Shirred eggs, Imperial. Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper. Then place the liver in a buttered shirred egg dish, break eggs on top, season with salt and pepper, and cook until the eggs are done. Breast of squab, au jus. Cut the breasts from four large squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a saute pan, add the breasts, and fry for ten minutes. Place the breasts on a platter, and put in the pan one spoonful of meat extract and one-half cup of stock. Season with salt and pepper, reduce one-half by boiling, and pour over the squab. Sprinkle with chopped parsley. Chocolate cream pie. One quart of milk, the yolks of eight eggs, one- half pound of sugar, two ounces of corn starch, two ounces of powdered cocoa, and one ounce of butter. Dissolve the corn starch in a little milk, and stir into the yolks of eggs. Put the milk on the fire, add the sugar, cocoa, and butter, and bring to a boil. Then pour it into the yolks and corn starch, and set back on the stove until it thickens. Have a pie crust already baked, fill it with this cream, decorate the top with meringue, and set it in the oven to brown the top. Serve cold. The above will make about two pies. Potage Carpure. Slice a head of lettuce very fine, wash, and drain well. Then put in a casserole with two ounces of butter, cover, and simmer for ten minutes. Then add chicken broth, or clear veal or "jeef broth (three pints), THE HOTEL ST. FRANCIS COOK BOOK 277 season with salt and pepper, and boil slowly for about fifteen minutes. Bind with the yolks of three eggs mixed with half a pint of cream. Serve with bread sliced thin, and dried in the oven, like toast. Anise toast. One-half pound of sugar, four whole eggs, the yolks of two eggs, one-half ounce of anise seed, one-half pound of flour, and lemon flavoring

Cook this with the app: pantry check, scaling, and the assistant.